ArticleFrontiers in chemistry2018
Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution-Impact of Must Clarification and Bottle Closure.
Article in Frontiers in chemistry, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Effects of Must Settling and Pre-Bottling Filtration in Ancestral Sparkling Wine Production.Foods (Basel, Switzerland) · 2026Article
- Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation.Heliyon · 2024Review
- Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine.NPJ science of food · 2024Article
- A Review on Wine Flavour Profiles Altered by Bottle Aging.Molecules (Basel, Switzerland) · 2023Review
- White wine phenolics: current methods of analysis.Journal of the science of food and agriculture · 2023Review
- Bottle Aging and Storage of Wines: A Review.Molecules (Basel, Switzerland) · 2021Review
- The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay.Molecules (Basel, Switzerland) · 2019Article
- Wine aging: a bottleneck story.NPJ science of food · 2019Article
- A colorimetric biosensor based on enzyme-catalysis-induced production of inorganic nanoparticles for sensitive detection of glucose in white grape wine.RSC advances · 2018Article
- Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study.Frontiers in chemistry · 2018Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in polyphenols and colloids quantification, followed by a proteomic characterization. For the two vintages, the REDOX sensory scores appeared to be driven both by the type of closure and to a lesser extent by the level of must clarification. Vintages and must racking prefermentative operations were also distinguished by chemical analyses. All white wines from the lowest must turbidity had the lowest REDOX sensory scores. Such wines exhibited lower concentrations in tyrosol and grape reaction product and higher concentrations in colloids with relatively low molecular weights. Among these macromolecules, grape proteins were also quantified, two of them exhibiting concentrations in bottled wines, which were statistically correlated to oxidative evolution in white wines.
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