From bench to bar side: Evaluating the red wine storage lesion

Area of Science:

• Oenology and Wine Chemistry
• Cell Biology
• Clinical Medicine

Background:

• Prolonged storage significantly impacts the quality of essential biological fluids like packed red blood cells, leading to a 'storage lesion' critical in perioperative medicine.
• The effects of aging on red wine quality are less understood, with a hypothesis that aging may improve its properties.

Purpose of the Study:

• To investigate whether red wine, similar to red blood cells, develops a 'storage lesion' with prolonged storage.
• To compare the effects of aged versus young red wine on cellular health, clinical parameters, and sensory perception.

Main Methods:

• A translational approach combining in vitro experiments (HepG2 hepatoma cells), a randomized blinded crossover clinical trial, and standardized blind wine tasting.
• Assessment of three monovarietal wines (Cabernet Sauvignon, Chianti, Shiraz) across different vintages (5-year intervals, 2004-2016).
• Evaluation of cellular stress, cytoprotective proteins, sympathetic activity, multitasking skills, hangover severity, and sensory attributes (aroma, quality, appearance).

Main Results:

• Young red wines induced cellular stress and reduced cytoprotective proteins in HepG2 cells.
• Wine aging altered sympathetic activity and multitasking skills; younger wines tended to aggravate hangovers.
• Aged red wines were rated higher for aroma and overall quality, while younger wines were visually superior.
• No evidence of a 'red wine storage lesion' was found.

Conclusions:

• Aging appears to improve certain quality aspects of red wine without inducing a detrimental 'storage lesion'.
• Young red wine consumption can negatively impact cellular health and physiological responses.
• There is a need for consensus-based guidelines for optimal red wine storage, analogous to clinical practices.