Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

• Published in: Food chemistry Vol. 213; pp. 123 - 134
• Main Authors: Avizcuri, José-Miguel, Sáenz-Navajas, María-Pilar, Echávarri, José-Federico, Ferreira, Vicente, Fernández-Zurbano, Purificación
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.12.2016
• Subjects: Anthocyanins; Anthocyanins - analysis; Bottling storage; Color; Food Handling; Food Storage; Oxygen; Polyphenols - analysis; Wine; Wine - analysis; Wine; Anthocyanins; Oxygen; Bottling storage; Color
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.06.050

•The aging process in the bottle has as general pattern of color evolution.•Different patterns of evolution related to initial color and polyphenols.•The oxygen effect was more limited than the exclusive effect of storage time.•Evolution of wines with a low total polyphenols index showed higher variability. Sixteen commercial red wines, selected to cover a different range of color and total polyphenols index (TPI), were stored at 25°C during 6months under controlled and different oxygen additions (0, 1.1, 3.1, 10.6 and 30.4mgL−1) during the bottling process. Changes in color and the anthocyanic composition were evaluated using transmittance spectra and UPLC-MS-UV/Vis respectively. Results reveal a general pattern in the evolution of wines. However, different patterns of evolution related to initial wine composition, especially to TPI, were observed. Wines with higher TPI had a lower evolution, whereas wines with lower TPI showed a higher evolution and greater variability in behavior. In general, oxygen seemed to accelerate all changes observed during aging although the oxygen effect was more limited than the effect of the storage time. These results are relevant for wine experts and help explain the evolution of wine at the bottling stage.