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Impact of oak aging conditions on the oxidative stability of chardonnay and sauvignon blanc wines during bottle aging
€45.00 (VAT incl.)
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DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
This presentation explores white wine oxidative stability through innovative analytical tools developed in Dijon. The research introduces the concept of “antioxidant metabolome” – a wine’s chemical fingerprint that explains vintage effects and aging potential. Two key physicochemical indexes (EPR and DPPH) enable winemakers to monitor and optimize winemaking decisions. A detailed case study examines oak barrel aging in Chardonnay and Sauvignon Blanc, revealing that these varieties age differently but both benefit from oak contact. Medium tanning potential oak strengthens oxidative stability up to four years post-bottling, with effects more pronounced in Sauvignon Blanc. The metabolome comprises two main molecular families: radical scavenging compounds and nucleophiles (primarily peptides), creating a population of protective compounds rather than single molecules.
The lecture reproduced in this video was presented at the 25th edition of Enoforum (Verona, 21–23 May 2025)
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