ArticleMolecules (Basel, Switzerland)2021
Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Gene expression and metabolic variability in fungus-resistant PIWI ('Pilzwiderstandsfähig') grape cultivars.Journal of the science of food and agriculture · 2026Article
- Bio-Based Nanocellulose Cryogels Modified with Tannin and Vanillin: Intermolecular Interactions and Functional Properties.Polymers · 2026Article
- Precision Enology Strategies to Enhance the Quality of Red Wine Color: The Synergistic Effect of pH and Selected Exogenous Grape Seed Tannins.Foods (Basel, Switzerland) · 2026Article
- Accelerated oxidative aging tests for white wines: First correlation between physico-chemical and sensory oxidation responses.Food chemistry: X · 2026Article
- Edible Insect Meals as Bioactive Ingredients in Sustainable Snack Bars.Foods (Basel, Switzerland) · 2025Article
- Influence of Oxygen Management on Color and Phenolics of Red Wines.Molecules (Basel, Switzerland) · 2023Article
- Red Wine Oxidation Characterization by Accelerated Ageing Tests and Cyclic Voltammetry.Antioxidants (Basel, Switzerland) · 2021Article
- Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6.International journal of molecular sciences · 2021Article
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5 authors.
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Abstract
backgroundThree accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine.
methodsAglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods.
resultsImportant differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H
conclusionThe study demonstrated that H
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