ArticleFood chemistry: X2026
Accelerated oxidative aging tests for white wines: First correlation between physico-chemical and sensory oxidation responses.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Oxidative stability during bottle aging strongly affects white wine sensory quality and shelf life. This study evaluated accelerated oxidative aging methods to produce graded oxidation and to align sensory oxidation with physicochemical markers. Two approaches were tested: ultrasonic irradiation and hydrogen peroxide (H₂O₂) addition. Ultrasound did not reproduce typical oxidative evolution and generated off-flavors. In contrast, controlled H₂O₂ addition reliably induced oxidation consistent with natural aging, supported by colorimetric (CIELAB), antioxidant (DPPH), and sensory analyses (REDOX scale, RATA). Applied to several Chardonnay wines, the protocol revealed matrix-dependent oxidation responses. Sensory oxidation scores correlated strongly with antioxidant capacity (Ec20) and browning (ΔE), indicating good method robustness. Overall, the H₂O₂-based protocol offers a rapid, practical framework to induce and grade oxidation-related sensory profiles while linking them to antioxidant and color metrics, enabling controlled comparison of oxidative stability across wines.
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