ACS Publications. Most Trusted. Most Cited. Most Read
Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging

OR SEARCH CITATIONS

My Activity
Publications

Figure 1Loading Img
Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2020, 68, 47, 13331-13343
    Article

    Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging
    Click to copy article linkArticle link copied!

    • Xinyi Zhang*
      Xinyi Zhang
      National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
      School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
      *Telephone: +612-6933-4082. E-mail: [email protected]
      More by Xinyi Zhang
      Orcidhttp://orcid.org/0000-0003-1636-4629
    • Nikolaos Kontoudakis
      Nikolaos Kontoudakis
      National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
      School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
      Department of Food Science and Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 86 Iera Odos, Athens 11855, Greece
      More by Nikolaos Kontoudakis
    • Katja Šuklje
      Katja Šuklje
      National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
      Department of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova 17, Ljubljana 1000, Slovenia
      More by Katja Šuklje
    • Guillaume Antalick
      Guillaume Antalick
      National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
      Wine Research Centre, Univerza v Novi Gorici, Vipavska 13, Nova Gorica 5000, Slovenia
      More by Guillaume Antalick
    • John W. Blackman
      John W. Blackman
      National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
      School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
      More by John W. Blackman
    • Douglas N. Rutledge
      Douglas N. Rutledge
      National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
      Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 75005 Paris, France
      More by Douglas N. Rutledge
    • Leigh M. Schmidtke
      Leigh M. Schmidtke
      National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
      School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
      More by Leigh M. Schmidtke
      Orcidhttp://orcid.org/0000-0001-9765-5510
    • Andrew C. Clark
      Andrew C. Clark
      National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
      School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
      More by Andrew C. Clark
      Orcidhttp://orcid.org/0000-0002-3719-9995
    Other Access OptionsSupporting Information (1)

    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2020, 68, 47, 13331–13343
    Click to copy citationCitation copied!
    https://doi.org/10.1021/acs.jafc.9b07164
    Published February 18, 2020
    Copyright © 2020 American Chemical Society
    Request reuse permissions

    Abstract

    Click to copy section linkSection link copied!
    Abstract Image

    This work investigated the influence of grape variety, vineyard location, and grape harvest maturity, combined with different oxygen availability treatments, on red wine composition during bottle aging. Chemometric analysis of wine compositional data (i.e., wine color parameters, SO2, metals, and volatile compounds) demonstrated that the wine samples could be differentiated according to the different viticultural or bottle-aging factors. Grape variety, vineyard location, and grape maturity showed greater influence on wine composition than bottle-aging conditions. For most measured wine compositional variables, the evolution patterns adopted from the viticultural factors were not altered by oxygen availability treatment. However, contrasting evolution patterns for some variables were observed according to specific viticultural factors, with examples including dimethyl sulfide, phenylacetaldehyde, maltol, and β-damascenone for vineyard locations, 2-methylbutanal, 1,4-cineole, and linalool for grape variety, and methanethiol, methional, and homofuraneol for grape maturity.

    Copyright © 2020 American Chemical Society

    Subjects

    what are subjects

    Keywords

    what are keywords

    Read this article

    To access this article, please review the available access options below.

    Get instant access

    Purchase Access

    Read this article for 48 hours. Check out below using your ACS ID or as a guest.

    Recommended

    Access through Your Institution

    You may have access to this article through your institution.

    Your institution does not have access to this content. Add or change your institution or let them know you’d like them to include access.

    Supporting Information

    Click to copy section linkSection link copied!

    The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acs.jafc.9b07164.

    • Headspace oxygen consumption of Ox-I wines during bottle aging (Supplementary Figure 1), evolution of SO2 concentrations in the wine samples during bottle aging: (A) total SO2 and (B) free SO2 (Supplementary Figure 2), evolution of the concentrations of metal ions in the wine samples during bottle aging: (A) Cu and (B) Zn (Supplementary Figure 3), evolution of the concentrations of CS2 in the wine samples during bottle aging (Supplementary Figure 4), evolution of the concentrations of volatile aldehyde compounds in the wine samples during bottle aging: (A) total hexanal, (B) free 3-methylbutanal, and (C) free methional (Supplementary Figure 5), evolution of the concentrations of volatile compounds in the wine samples during bottle aging: (A) maltol, (B) homofuraneol, (C) 1,4-cineole, and (D) β-damascenone (Supplementary Figure 6), analytical standards used for the chemical analysis (Supplementary Table 1), informations of the vineyard, grapevine, grape juice, and produced wine (Supplementary Table 2), concentrations of dissolved, headspace, and total packaged oxygen in wines and oxygen transmission rate of the screw caps used in the study (Supplementary Table 3), color parameters of the wine samples (Supplementary Table 4-1), concentrations (mg/L) of metal ions in the wine samples (Supplementary Table 4-2), concentrations (μg/L) of LMWSCs and volatile aldehyde compounds in the wine samples (Supplementary Table 4-3), and concentrations (μg/L) of volatile compounds in the wine samples (Supplementary Table 4-4) (PDF)

    Terms & Conditions

    Most electronic Supporting Information files are available without a subscription to ACS Web Editions. Such files may be downloaded by article for research use (if there is a public use license linked to the relevant article, that license may permit other uses). Permission may be obtained from ACS for other uses through requests via the RightsLink permission system: http://pubs.acs.org/page/copyright/permissions.html.

    Cited By

    Click to copy section linkSection link copied!
    Citation Statements
    Explore this article's citation statements on scite.ai
    powered by  Scite

    This article is cited by 17 publications.

    1. Jilai Cui, Xiaoting Zhai, Danyang Guo, Wenkai Du, Ting Gao, Jie Zhou, Wilfried G. Schwab, Chuankui Song. Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process. Journal of Agricultural and Food Chemistry 2022, 70 (1) , 279-288. https://doi.org/10.1021/acs.jafc.1c06473
    2. Elli Goulioti, David W. Jeffery, Somaya Sachot, Aurélie Roland, Yorgos Kotseridis. Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines. Food Chemistry 2025, 484 , 144229. https://doi.org/10.1016/j.foodchem.2025.144229
    3. Giuliana Vinci, Sabrina Antonia Prencipe, Matteo Di Renzo, Marco Ruggeri, Paola Campana, Anna Maria Tarola. Phenolic Compounds and Antioxidant Activity in Monovarietal Red Wines from Lazio Cultivars: A Chemometric Evaluation. Current Nutrition & Food Science 2025, 21 (4) , 458-470. https://doi.org/10.2174/0115734013339614241017054941
    4. Danielle J. Fox, James F. Harbertson. Comparison of pre-fermentation and post-fermentations alcohol adjustments on aromatic chemistry and sensory composition of Sauvignon blanc wine. Food Chemistry 2024, 460 , 140757. https://doi.org/10.1016/j.foodchem.2024.140757
    5. Pascual García-Pérez, Pier Paolo Becchi, Leilei Zhang, Gabriele Rocchetti, Luigi Lucini. Metabolomics and chemometrics: The next-generation analytical toolkit for the evaluation of food quality and authenticity. Trends in Food Science & Technology 2024, 147 , 104481. https://doi.org/10.1016/j.tifs.2024.104481
    6. Harlene Hatterman-Valenti, Ozkan Kaya, Turhan Yilmaz, Fadime Ates, Metin Turan. Phenolic, Amino Acid, Mineral, and Vitamin Contents during Berry Development in ‘Italia’ and ‘Bronx Seedless’ Grape Cultivars. Horticulturae 2024, 10 (5) , 429. https://doi.org/10.3390/horticulturae10050429
    7. Zhennan Zhan, Yanxia Zhang, Kangqi Geng, Xiaobin Xue, Alain Deloire, Dongmei Li, Zhenping Wang. Effects of Vine Water Status on Malate Metabolism and γ-Aminobutyric Acid (GABA) Pathway-Related Amino Acids in Marselan (Vitis vinifera L.) Grape Berries. Foods 2023, 12 (23) , 4191. https://doi.org/10.3390/foods12234191
    8. Xu Zhao, Chang-Qing Duan, Si-Yu Li, Xin-Ke Zhang, Hong-Yue Zhai, Fei He, Yu-Ping Zhao. Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review. Food Chemistry 2023, 425 , 136420. https://doi.org/10.1016/j.foodchem.2023.136420
    9. Najwane Hamie, Diana Nacouzi, Mariam Choker, Maya Salameh, Linda Darwiche, Walid El Kayal. Maturity Assessment of Different Table Grape Cultivars Grown at Six Different Altitudes in Lebanon. Plants 2023, 12 (18) , 3237. https://doi.org/10.3390/plants12183237
    10. Paweł Zagrodzki, Michał Jancik, Wioleta Piątek, Maria Fołta, Justyna Dobrowolska-Iwanek. Changes in selected chemical and sensory parameters during aging of red wines produced in Poland. European Food Research and Technology 2023, 249 (7) , 1915-1924. https://doi.org/10.1007/s00217-023-04264-3
    11. Lin Zhang, Qianqian Liu, Yuanyuan Li, Shuzhen Liu, Qian Tu, Chunlong Yuan. Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics. Current Research in Food Science 2023, 6 , 100418. https://doi.org/10.1016/j.crfs.2022.100418
    12. Xiao Han, Hao-Cheng Lu, Yu Wang, Xiao-Tong Gao, Hui-Qing Li, Meng-Bo Tian, Ning Shi, Ming-Yu Li, Xiao-Li Yang, Fei He, Chang-Qing Duan, Jun Wang. Region, vintage, and grape maturity co-shaped the ionomic signatures of the Cabernet Sauvignon wines. Food Research International 2023, 163 , 112165. https://doi.org/10.1016/j.foodres.2022.112165
    13. Boris Nemzer, Diganta Kalita, Alexander Y. Yashin, Yakov I. Yashin. Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review. Beverages 2022, 8 (1) , 1. https://doi.org/10.3390/beverages8010001
    14. Ettore Guerriero, Massimo Iorizzo, Marina Cerasa, Ivan Notardonato, Bruno Testa, Francesco Letizia, Cristina Di Fiore, Mario Vincenzo Russo, Pasquale Avino. Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry. Analytica 2021, 2 (2) , 38-49. https://doi.org/10.3390/analytica2020005
    15. Guangsen Fan, Pengxiao Liu, Xu Chang, Huan Yin, Liujie Cheng, Chao Teng, Yi Gong, Xiuting Li. Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation. Frontiers in Microbiology 2021, 12 https://doi.org/10.3389/fmicb.2021.663744
    16. Sílvia Petronilho, Alisa Rudnitskaya, Manuel A. Coimbra, Sílvia M. Rocha. Comprehensive Study of Variety Oenological Potential Using Statistic Tools for the Efficient Use of Non-Renewable Resources. Applied Sciences 2021, 11 (9) , 4003. https://doi.org/10.3390/app11094003
    17. Davide Slaghenaufi, Giovanni Luzzini, Jessica Samaniego Solis, Filippo Forte, Maurizio Ugliano. Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines. Molecules 2021, 26 (8) , 2127. https://doi.org/10.3390/molecules26082127
    Download PDF
    Go to Journal of Agricultural and Food Chemistry
    Get e-Alerts
    Get e-Alerts

    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2020, 68, 47, 13331–13343
    Click to copy citationCitation copied!
    https://doi.org/10.1021/acs.jafc.9b07164
    Published February 18, 2020
    Copyright © 2020 American Chemical Society
    Request reuse permissions

    Article Views

    1471

    Altmetric

    -

    Citations

    17
    Learn about these metrics

    Article Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.

    Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.

    The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated.