Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging

Abstract

Bottle aging modulated the antioxidant activity and volatile and phenolic profiles of Chardonnay wine macerated with either green or black tea.

Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging

“…Oaked Chardonnay stands out among white wines as one of the few varieties that beneft from bottle aging, owing to its comparatively subdued aromatic profle, although its relatively lower concentrations of antioxidant compounds especially phenolic compounds compared to red wines may induce oxidative deterioration during prolonged aging [4]. In our previous study, prolonged bottle aging infuenced the physicochemical attributes, antioxidant power, phenolic and volatile profles, as well as the sensory characteristics of Chardonnay wine infused with either green or black tea [5]. Terefore, developing fower-favored Chardonnay wine should consider the possible efects of bottle aging on the wine quality to refect the actual bottle aging time from bottling to consumption.…”

Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model

“…Separation was conducted on a Phenomenex Syn-ergi™ Hydro-RP 80 A LC column (250 × 4.6 mm i.d., 4 µm particle size) (Phenomenex, Torrance, CA, USA) using a mobile phase of 0.1% formic acid in water (A) and 0.1% formic acid in acetonitrile (B), operated at a temperature of 40 • C. The monitoring wavelength was 280 (hydroxybenzoic acid, flavan-3-ol and flavanone), 320 (hydroxycinnamic acid), 340 (flavone), 370 (flavonol), and 485 (3-deoxyanthocyanidin) nm. The analysis was based on the method of Liang, Zhang, Zeng et al (2023).…”

“…Caffeine is a representative purine alkaloid in tea, which exerts stimulatory action on the central nervous system, leading to tiredness alleviation, improved audial and visual reaction alertness and time (Van Schaik et al, 2021). Based on our previous studies, the infusion with either black or green teas was observed to boost the health benefits (e.g., antioxidant activity) of Chardonnay wine due to the enrichment of wine phenolic composition (Liang et al, 2024), and the sensory acceptance by potential consumers (Liang, Zhang, Zeng et al, 2023).…”