Wine oxidation and ageing involve many complex chemical pathways and reaction mechanisms. The purpose of this study is to set up new and reproducible accelerated red wine ageing tests and identify chemical oxidation or ageing molecular markers. Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different. For a young wine (2018), the oxygen consumption rate moved from 2.40 ppm.h⁻¹ for the heat test to 3.33 ppm.h⁻¹ for the enzymatic test and 2.86 ppm.h⁻¹ for the chemical test. Once applied to two other vintages (2010 and 2014) from the same winery, the tests revealed different comportments corresponding to wine natural evolution. High resolution UPLC-MS was performed on forced ageing samples and compared to naturally aged red wines. Specific oxidation or ageing ion markers were found with significant differences between tests, revealing the specificity of each test and different possible molecular pathways involved. The hydrogen peroxide test seems to be closer to natural oxidation with an important decrease in absorbance at 520 nm and similar molecular ion variations for [M+H]⁺ = 291, 331, 347, 493, 535, 581, 639 Da.

中文翻译：

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红酒氧化：加速老化测试、可能的反应机制以及在西拉红酒中的应用。


葡萄酒的氧化和陈化涉及许多复杂的化学途径和反应机制。本研究的目的是建立新的、可重复的加速红酒老化测试，并识别化学氧化或老化分子标记。开发了三种加速且可重复的老化测试：耐热测试（60°C）；酶测试（漆酶测试；化学测试（过氧化氢测试）。根据测试的不同，耗氧量显着不同。对于新酒（2018 年），耗氧率从 2.40 ppm.h ⁻¹变化为热酶测试为 3.33 ppm.h ⁻¹ ，化学测试为 2.86 ppm.h ⁻¹ 。一旦应用于同一酒庄的另外两个年份（2010 年和 2014 年），测试揭示了与葡萄酒自然演变相对应的不同表现。对强制陈酿样品进行高分辨率 UPLC-MS 分析，并与自然陈酿的红酒进行比较，发现测试之间存在显着差异，揭示了每个测试的特异性以及所涉及的不同可能的分子途径。测试似乎更接近自然氧化，520 nm 处的吸光度显着降低，[M+H] ⁺ = 291、331、347、493、535、581、639 Da 的分子离子变化类似。