Evidences of the Relationship between Oxygen Radical Absorbance Capacity (Orac) and the Potential Exposure of White Wines to Atypical Ageing (Ata)

Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation

“…While no correlation of AAP formed at the end of the alcoholic fermentation and the ORAC values of both BWs and SWs was noticed, a clear negative trend was observed between the ORAC values of the SWs and AAP formed during their accelerated aging (AA-T0). These last results confirm what was previously reported by Dekker et al, who showed the existence of a negative correlation between ORAC and AAP concentration upon accelerated aging of commercial still wines. The lack of correlation between ORAC and AAP formed during accelerated aging of BWs as opposed to that found with the SWs could plausibly be explained by the process itself.…”

“…More precisely, the antioxidant compounds present in the matrix play a pivotal role in terms of protection against the development of sensorial defects . In this regard, the ORAC assay has been proposed as an index to assess the protective capacity of wine against oxidation: the higher the value obtained, the more protected the wine . While no correlation of AAP formed at the end of the alcoholic fermentation and the ORAC values of both BWs and SWs was noticed, a clear negative trend was observed between the ORAC values of the SWs and AAP formed during their accelerated aging (AA-T0).…”