The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomics analyses of the wine, and investigating oxygen transfer through the bottleneck/stopper, this work elucidates the importance of the glass/cork interface. It shows unambiguously that the transfer of oxygen at the interface between the cork stopper and the glass bottleneck must be considered a potentially significant contributor to oxidation state during the bottle aging, leading to a notable modification of a wine’s chemical signature.

白葡萄酒的零星氧化仍然是一个悬而未决的问题，这使得葡萄酒的保质期成为一个主观的辩论。通过对多瓶陈年白葡萄酒进行案例研究的多学科概要方法，这项工作揭示了尚未控制的氧化途径，但尚未探索。通过将葡萄酒的感官评估，化学和代谢组学分析相结合，并研究通过瓶颈/塞子的氧气传输，这项工作阐明了玻璃/软木塞界面的重要性。它清楚地表明，在软木塞和玻璃瓶颈之间的界面处的氧气转移必须被认为是在瓶陈酿过程中对氧化态的潜在重要贡献，从而导致葡萄酒化学特征的显着改变。