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Managing acetaldehyde levels during wine production, through micro-oxygenation (mOx), significantly impacts wine aging and phenolic profiles. Controlled mOx can accelerate the development of aged wine characteristics.

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Area of Science:

  • Enology
  • Wine Chemistry
  • Food Science

Background:

  • Acetaldehyde is a key oxidation product in wine.
  • Micro-oxygenation (mOx) and bottle closures influence wine aging.
  • Understanding acetaldehyde's role in wine aging is crucial for quality control.

Purpose of the Study:

  • To investigate the impact of varying acetaldehyde levels and oxygen ingress on wine composition.
  • To determine how micro-oxygenation regimes affect phenolic compounds and heterocyclic acetals.
  • To explore the potential of managing mOx for accelerated wine aging.

Main Methods:

  • Three Cabernet Sauvignon wines with different acetaldehyde levels from mOx treatments were aged under various closures.
  • Measurements included oxygen, phenolics (anthocyanins, flavonols, flavonoids, hydroxycinnamic acids, benzoic acids), carbonyls, and heterocyclic acetals.
  • Analysis focused on changes after one year of aging.

Main Results:

  • Acetaldehyde levels at bottling significantly altered the phenolic profile after one year, with anthocyanins being most affected.
  • Increased oxygen ingress through closures mirrored the effects of higher acetaldehyde levels on phenolics.
  • Higher acetaldehyde and oxygen ingress correlated with increased formation of heterocyclic acetals from glycerol.

Conclusions:

  • Acetaldehyde concentration at bottling is a critical factor influencing wine's phenolic evolution during aging.
  • Bottle closure's oxygen permeability significantly impacts wine aging, similar to acetaldehyde levels.
  • Managing micro-oxygenation during production can be a strategy to achieve aged wine characteristics more rapidly.