Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines
Aim: This study aims at understanding the impact of the initial phenolic composition on the evolution of red wines after long bottle aging. Materials and results: three different red wines rich in tannins, Aglianico, Casavecchia and Pallagrello, bottled with the same amount of total sulfur dioxide a...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Angelita Gambuti [verfasserIn] Luigi Picariello [verfasserIn] Alessandra Rinaldi [verfasserIn] Maurizio Ugliano [verfasserIn] Luigi Moio [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: OENO One - International Viticulture and Enology Society, 2016, 54(2020), 3 |
|---|---|
| Übergeordnetes Werk: |
volume:54 ; year:2020 ; number:3 |
| Links: |
|---|
| DOI / URN: |
10.20870/oeno-one.2020.54.3.3527 |
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DOAJ051233002 |
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| 520 | |a Aim: This study aims at understanding the impact of the initial phenolic composition on the evolution of red wines after long bottle aging. Materials and results: three different red wines rich in tannins, Aglianico, Casavecchia and Pallagrello, bottled with the same amount of total sulfur dioxide and different amounts of free sulfur dioxide, were analysed after 5 years of bottle aging under controlled exposure to oxygen passing through the closure. Acetaldehyde and monomeric anthocyanins were determined by HPLC, the chromatic characteristics and the main phenolic classes by spectrophotometry, the saliva precipitation index (SPI) by CHIP electrophoresis, and the astringency subqualities by sensory analysis. The results confirmed that during aging there is an increase in polymerisation reactions. A higher amount of acetaldehyde was detected in wines which were bottled with a lower content of free SO2 and were less rich in anthocyanins and tannins; a significant closure effect was observed for these wines. Regarding the influence of closure on tannins, significant slight differences in vanilline reactive flavans and SPI content were observed for Pallagrello wines only, which were characterised by higher values for tannins at bottling. Astringency subqualities differed with closures for each wine. Conclusion: this study indicates that the amount of initial free and combined sulfur dioxide, as well as that of anthocyanins and tannins, are key factors in driving polymerisation reactions and the aging of red wines. After five years of bottle aging the influence of closure could still be observed. Significance of the study: this study provides new insights into the parameters that need to be evaluated before bottling in order to avoid the wrong evolution of red wines after long bottle aging. | ||
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10.20870/oeno-one.2020.54.3.3527 doi (DE-627)DOAJ051233002 (DE-599)DOAJeb6cb162dc1d41bb930698d1d8494ac2 DE-627 ger DE-627 rakwb eng QK1-989 Angelita Gambuti verfasserin aut Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aim: This study aims at understanding the impact of the initial phenolic composition on the evolution of red wines after long bottle aging. Materials and results: three different red wines rich in tannins, Aglianico, Casavecchia and Pallagrello, bottled with the same amount of total sulfur dioxide and different amounts of free sulfur dioxide, were analysed after 5 years of bottle aging under controlled exposure to oxygen passing through the closure. Acetaldehyde and monomeric anthocyanins were determined by HPLC, the chromatic characteristics and the main phenolic classes by spectrophotometry, the saliva precipitation index (SPI) by CHIP electrophoresis, and the astringency subqualities by sensory analysis. The results confirmed that during aging there is an increase in polymerisation reactions. A higher amount of acetaldehyde was detected in wines which were bottled with a lower content of free SO2 and were less rich in anthocyanins and tannins; a significant closure effect was observed for these wines. Regarding the influence of closure on tannins, significant slight differences in vanilline reactive flavans and SPI content were observed for Pallagrello wines only, which were characterised by higher values for tannins at bottling. Astringency subqualities differed with closures for each wine. Conclusion: this study indicates that the amount of initial free and combined sulfur dioxide, as well as that of anthocyanins and tannins, are key factors in driving polymerisation reactions and the aging of red wines. After five years of bottle aging the influence of closure could still be observed. Significance of the study: this study provides new insights into the parameters that need to be evaluated before bottling in order to avoid the wrong evolution of red wines after long bottle aging. red wine long bottle aging acetaldehyde tannins astringency subqualities Agriculture S Botany Luigi Picariello verfasserin aut Alessandra Rinaldi verfasserin aut Maurizio Ugliano verfasserin aut Luigi Moio verfasserin aut In OENO One International Viticulture and Enology Society, 2016 54(2020), 3 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:54 year:2020 number:3 https://doi.org/10.20870/oeno-one.2020.54.3.3527 kostenfrei https://doaj.org/article/eb6cb162dc1d41bb930698d1d8494ac2 kostenfrei https://oeno-one.eu/article/view/3527 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 54 2020 3 |
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10.20870/oeno-one.2020.54.3.3527 doi (DE-627)DOAJ051233002 (DE-599)DOAJeb6cb162dc1d41bb930698d1d8494ac2 DE-627 ger DE-627 rakwb eng QK1-989 Angelita Gambuti verfasserin aut Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aim: This study aims at understanding the impact of the initial phenolic composition on the evolution of red wines after long bottle aging. Materials and results: three different red wines rich in tannins, Aglianico, Casavecchia and Pallagrello, bottled with the same amount of total sulfur dioxide and different amounts of free sulfur dioxide, were analysed after 5 years of bottle aging under controlled exposure to oxygen passing through the closure. Acetaldehyde and monomeric anthocyanins were determined by HPLC, the chromatic characteristics and the main phenolic classes by spectrophotometry, the saliva precipitation index (SPI) by CHIP electrophoresis, and the astringency subqualities by sensory analysis. The results confirmed that during aging there is an increase in polymerisation reactions. A higher amount of acetaldehyde was detected in wines which were bottled with a lower content of free SO2 and were less rich in anthocyanins and tannins; a significant closure effect was observed for these wines. Regarding the influence of closure on tannins, significant slight differences in vanilline reactive flavans and SPI content were observed for Pallagrello wines only, which were characterised by higher values for tannins at bottling. Astringency subqualities differed with closures for each wine. Conclusion: this study indicates that the amount of initial free and combined sulfur dioxide, as well as that of anthocyanins and tannins, are key factors in driving polymerisation reactions and the aging of red wines. After five years of bottle aging the influence of closure could still be observed. Significance of the study: this study provides new insights into the parameters that need to be evaluated before bottling in order to avoid the wrong evolution of red wines after long bottle aging. red wine long bottle aging acetaldehyde tannins astringency subqualities Agriculture S Botany Luigi Picariello verfasserin aut Alessandra Rinaldi verfasserin aut Maurizio Ugliano verfasserin aut Luigi Moio verfasserin aut In OENO One International Viticulture and Enology Society, 2016 54(2020), 3 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:54 year:2020 number:3 https://doi.org/10.20870/oeno-one.2020.54.3.3527 kostenfrei https://doaj.org/article/eb6cb162dc1d41bb930698d1d8494ac2 kostenfrei https://oeno-one.eu/article/view/3527 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 54 2020 3 |
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10.20870/oeno-one.2020.54.3.3527 doi (DE-627)DOAJ051233002 (DE-599)DOAJeb6cb162dc1d41bb930698d1d8494ac2 DE-627 ger DE-627 rakwb eng QK1-989 Angelita Gambuti verfasserin aut Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aim: This study aims at understanding the impact of the initial phenolic composition on the evolution of red wines after long bottle aging. Materials and results: three different red wines rich in tannins, Aglianico, Casavecchia and Pallagrello, bottled with the same amount of total sulfur dioxide and different amounts of free sulfur dioxide, were analysed after 5 years of bottle aging under controlled exposure to oxygen passing through the closure. Acetaldehyde and monomeric anthocyanins were determined by HPLC, the chromatic characteristics and the main phenolic classes by spectrophotometry, the saliva precipitation index (SPI) by CHIP electrophoresis, and the astringency subqualities by sensory analysis. The results confirmed that during aging there is an increase in polymerisation reactions. A higher amount of acetaldehyde was detected in wines which were bottled with a lower content of free SO2 and were less rich in anthocyanins and tannins; a significant closure effect was observed for these wines. Regarding the influence of closure on tannins, significant slight differences in vanilline reactive flavans and SPI content were observed for Pallagrello wines only, which were characterised by higher values for tannins at bottling. Astringency subqualities differed with closures for each wine. Conclusion: this study indicates that the amount of initial free and combined sulfur dioxide, as well as that of anthocyanins and tannins, are key factors in driving polymerisation reactions and the aging of red wines. After five years of bottle aging the influence of closure could still be observed. Significance of the study: this study provides new insights into the parameters that need to be evaluated before bottling in order to avoid the wrong evolution of red wines after long bottle aging. red wine long bottle aging acetaldehyde tannins astringency subqualities Agriculture S Botany Luigi Picariello verfasserin aut Alessandra Rinaldi verfasserin aut Maurizio Ugliano verfasserin aut Luigi Moio verfasserin aut In OENO One International Viticulture and Enology Society, 2016 54(2020), 3 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:54 year:2020 number:3 https://doi.org/10.20870/oeno-one.2020.54.3.3527 kostenfrei https://doaj.org/article/eb6cb162dc1d41bb930698d1d8494ac2 kostenfrei https://oeno-one.eu/article/view/3527 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 54 2020 3 |
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QK1-989 Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines red wine long bottle aging acetaldehyde tannins astringency subqualities |
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Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines |
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Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines |
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Angelita Gambuti |
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Angelita Gambuti Luigi Picariello Alessandra Rinaldi Maurizio Ugliano Luigi Moio |
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10.20870/oeno-one.2020.54.3.3527 |
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impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines |
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Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines |
| abstract |
Aim: This study aims at understanding the impact of the initial phenolic composition on the evolution of red wines after long bottle aging. Materials and results: three different red wines rich in tannins, Aglianico, Casavecchia and Pallagrello, bottled with the same amount of total sulfur dioxide and different amounts of free sulfur dioxide, were analysed after 5 years of bottle aging under controlled exposure to oxygen passing through the closure. Acetaldehyde and monomeric anthocyanins were determined by HPLC, the chromatic characteristics and the main phenolic classes by spectrophotometry, the saliva precipitation index (SPI) by CHIP electrophoresis, and the astringency subqualities by sensory analysis. The results confirmed that during aging there is an increase in polymerisation reactions. A higher amount of acetaldehyde was detected in wines which were bottled with a lower content of free SO2 and were less rich in anthocyanins and tannins; a significant closure effect was observed for these wines. Regarding the influence of closure on tannins, significant slight differences in vanilline reactive flavans and SPI content were observed for Pallagrello wines only, which were characterised by higher values for tannins at bottling. Astringency subqualities differed with closures for each wine. Conclusion: this study indicates that the amount of initial free and combined sulfur dioxide, as well as that of anthocyanins and tannins, are key factors in driving polymerisation reactions and the aging of red wines. After five years of bottle aging the influence of closure could still be observed. Significance of the study: this study provides new insights into the parameters that need to be evaluated before bottling in order to avoid the wrong evolution of red wines after long bottle aging. |
| abstractGer |
Aim: This study aims at understanding the impact of the initial phenolic composition on the evolution of red wines after long bottle aging. Materials and results: three different red wines rich in tannins, Aglianico, Casavecchia and Pallagrello, bottled with the same amount of total sulfur dioxide and different amounts of free sulfur dioxide, were analysed after 5 years of bottle aging under controlled exposure to oxygen passing through the closure. Acetaldehyde and monomeric anthocyanins were determined by HPLC, the chromatic characteristics and the main phenolic classes by spectrophotometry, the saliva precipitation index (SPI) by CHIP electrophoresis, and the astringency subqualities by sensory analysis. The results confirmed that during aging there is an increase in polymerisation reactions. A higher amount of acetaldehyde was detected in wines which were bottled with a lower content of free SO2 and were less rich in anthocyanins and tannins; a significant closure effect was observed for these wines. Regarding the influence of closure on tannins, significant slight differences in vanilline reactive flavans and SPI content were observed for Pallagrello wines only, which were characterised by higher values for tannins at bottling. Astringency subqualities differed with closures for each wine. Conclusion: this study indicates that the amount of initial free and combined sulfur dioxide, as well as that of anthocyanins and tannins, are key factors in driving polymerisation reactions and the aging of red wines. After five years of bottle aging the influence of closure could still be observed. Significance of the study: this study provides new insights into the parameters that need to be evaluated before bottling in order to avoid the wrong evolution of red wines after long bottle aging. |
| abstract_unstemmed |
Aim: This study aims at understanding the impact of the initial phenolic composition on the evolution of red wines after long bottle aging. Materials and results: three different red wines rich in tannins, Aglianico, Casavecchia and Pallagrello, bottled with the same amount of total sulfur dioxide and different amounts of free sulfur dioxide, were analysed after 5 years of bottle aging under controlled exposure to oxygen passing through the closure. Acetaldehyde and monomeric anthocyanins were determined by HPLC, the chromatic characteristics and the main phenolic classes by spectrophotometry, the saliva precipitation index (SPI) by CHIP electrophoresis, and the astringency subqualities by sensory analysis. The results confirmed that during aging there is an increase in polymerisation reactions. A higher amount of acetaldehyde was detected in wines which were bottled with a lower content of free SO2 and were less rich in anthocyanins and tannins; a significant closure effect was observed for these wines. Regarding the influence of closure on tannins, significant slight differences in vanilline reactive flavans and SPI content were observed for Pallagrello wines only, which were characterised by higher values for tannins at bottling. Astringency subqualities differed with closures for each wine. Conclusion: this study indicates that the amount of initial free and combined sulfur dioxide, as well as that of anthocyanins and tannins, are key factors in driving polymerisation reactions and the aging of red wines. After five years of bottle aging the influence of closure could still be observed. Significance of the study: this study provides new insights into the parameters that need to be evaluated before bottling in order to avoid the wrong evolution of red wines after long bottle aging. |
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Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines |
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https://doi.org/10.20870/oeno-one.2020.54.3.3527 https://doaj.org/article/eb6cb162dc1d41bb930698d1d8494ac2 https://oeno-one.eu/article/view/3527 https://doaj.org/toc/2494-1271 |
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Luigi Picariello Alessandra Rinaldi Maurizio Ugliano Luigi Moio |
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