Abstract
Chenin blanc, Mauzac and Chardonnay musts were hyperoxidized using three different oxygen levels fixed according to the maximum oxygen consumption capacity determined for each must. Phenolic composition of the control and oxidized musts and that of the corresponding wines were analyzed by HPLC. The wines were also submitted to sensory evaluation. Hyperoxidation hardly modified phenolic composition of Chenin blanc and Mauzac musts which were in fact almost totally oxidized after pressing. As well, it induced no change in wine quality in these two varieties. In Chardonnay musts, concentrations of caffeoyl and p-coumaroyl tartaric acid, 2-S-glutathionyl caffeoyl tartaric acid and catechin decreased with increasing oxygen supplies. Wines contained larger amounts of phenolic compounds than musts because part of the quinones formed during oxidation were reduced when sulfiting, especially for intemediate oxygen levels. Thus, sulfiting should be omitted or delayed to allow quinone condensation and maximum efficency of the hyperoxidation technique. Hyperoxidized Chardonnay wines were rated higher in quality and lower in color than the control.
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