Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation.

Sheila Oliveira-Alves,Ofélia Anjos,Sílvia Lourenço,Ilda Caldeira,Sara Canas,Tiago A Fernandes,Sofia Catarino

doi:10.3390/molecules27010106

Abstract

Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidant activity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW) compounds content of the WSs aged through alternative technology using three micro-oxygenation levels (MOX) and nitrogen control (N). Results revealed the ability of phenolic compounds from aged WSs to scavenge free radicals during storage in bottle. Among the in vitro antioxidant-activity methods, FRAP assay was the more effective to differentiate WSs according to the ageing technology. Concerning the overall influence of storage in bottle on antioxidant activity, and TPI and LMW compounds content, the higher results were obtained for the MOX modalities (O15, O30 and O60), which showed a similar evolution. In summary, this study provides innovative information, demonstrating that the differences between the aged WSs imparted throughout the ageing process (resulting from different MOX levels) were mostly retained, and only slight modifications during storage in bottle were found.

Highlights

The O15 wine spirits (WSs) exhibited significantly higher antioxidant activity by DPPH assay than the WSs from other ageing modalities, whereas the O30 had higher antioxidant activity by Ferric Reducing Antioxidant Power (FRAP) assay
It is crucial to emphasize that in vitro antioxidant activity should not be tent resulting from the MOX levels combined with the action of factors ruling the storage performed on the basis of a single method due to the differences between the assay systems in bottle
Results were expressed as mmol Trolox equivalent antioxidant capacity (TEAC)/L of WS

Summary

Introduction

During the ageing process, the oxygen applied in small amounts plays a crucial role in oxidation, condensation and other reactions involving low molecular weight (LMW) compounds extracted from the distillate, the wood and their derivatives [5,6,7]. As a result, they positively influence the WS colour, aroma and taste, which are determinants of consumer choice. The antioxidant activity of phenolics is linked to their protective effects, since they are responsible for the body’s defensive mechanisms against pathologies associated with the attack of free radicals, by reactive oxygen species (ROS) radicals, a condition known as ‘oxidative stress’ [10]

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