Sensory changes during bottle storage of spanish red wines under different initial oxygen doses

  1. Sáenz-Navajas, M.-P. 1
  2. Avizcuri, J.-M. 2
  3. Ferreira, V. 1
  4. Fernández-Zurbano, P. 2
  1. 1 Universidad de Zaragoza

    Universidad de Zaragoza

    Zaragoza, España


  2. 2 Instituto de Ciencias de la Vid y del Vino

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España


Food Research International

ISSN: 0963-9969

Any de publicació: 2014

Volum: 66

Pàgines: 235-246

Tipus: Article

Altres publicacions en: Food Research International


Cites rebudes

  • Cites en Scopus: 14 (08-03-2023)
  • Citas en Web of Science: 12 (14-03-2023)

JCR (Journal Impact Factor)

  • Any 2014
  • Factor d'impacte de la revista: 2.818
  • Factor d'impacte sense autocites: 2.477
  • Article influence score: 0.818
  • Quartil major: Q1
  • Àrea: FOOD SCIENCE & TECHNOLOGY Quartil: Q1 Posició en l'àrea: 15/123 (Edició: SCIE)

SCImago Journal Rank

  • Any 2014
  • Impacte SJR de la revista: 1.487
  • Quartil major: Q1
  • Àrea: Food Science Quartil: Q1 Posició en l'àrea: 16/311

Scopus CiteScore

  • Any 2014
  • CiteScore de la revista: 5.2
  • Àrea: Food Science Percentil: 93


Sixteen commercial Spanish red wines selected to cover a wide range of sensory properties were stored at 25°C for 6months in air-tight containers under different oxygen doses (0-30mgL-1) mimicking real and extreme bottling situations. The 16 initial samples (before storage) and the 80 stored samples (16 wines×5 oxygen doses) were submitted to sensory analysis. Sensory changes related to post-bottling storage and initial oxygen dose were evaluated by means of discriminant and characterisation sensory strategies.Significant increases in black fruits, dried fruits, woody, lactic and stronger increases in cooked vegetables and spicy notes reveal a general pattern of aroma evolution. Remarkable departures to this general pattern have been observed, which can be related to the initial sensory properties of the wines and to their basic polyphenolic composition. The effect of post-bottling storage in bitterness is wine dependent, while global decreases in both global intensity and persistence evaluated in mouth are observed. Discrete increases in astringency are observed for wines with the lowest initial astringent scores. Important sensory interactions between aroma attributes (herbal and spicy) and bitterness and between roasted and astringency perception are shown. Little impact of the initial oxygen dose in the in-mouth sensory properties is reported. These results are relevant for wine experts in that they help understanding the evolution of wine sensory properties in the bottling stage. This study may help them to develop strategies for managing this winemaking stage with objective criteria.