ArticleFoods (Basel, Switzerland)2024
Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- Effect of Palletisation and Temperature on Bag-in-Box Wine Packaging Under Simulated Export Conditions.Foods (Basel, Switzerland) · 2026Article
- Wine Bottle Refinement: A Review of Emerging Aging Strategies.Foods (Basel, Switzerland) · 2026Review
- The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods.Foods (Basel, Switzerland) · 2025Review
- Red Wine Aging Techniques in Spring Water.Foods (Basel, Switzerland) · 2025Article
- Innovative Applications of High Hydrostatic Pressure in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Influence of Microbial Treatments on Vine Growth and Must Quality: Preliminary Results.Plants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
The aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during storage can impact its chemical composition. This study has investigated the aging of Merlot and Sangiovese wines under traditional cellar conditions and underwater, exploring the influence of storage parameters on their chemical evolution. Analyzing parameters such as temperature, pressure, and chemical composition, the research revealed subtle but significant changes in the wines over time. Both wines showed a gradual reduction in total phenols, anthocyanins, non-flavonoid compounds, and total sulfur dioxide, irrespective of the storage conditions. Preliminary findings suggested that aging wine underwater does not induce significant alterations in its fundamental characteristics compared to traditional cellar aging. These results contribute to a deeper understanding of wine aging processes and highlight the importance of storage conditions in preserving wine quality. Further research is needed to fully elucidate the complexities of underwater aging and its broader implications for wine production.
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Registered trials
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