Redox potential evolution during red wine aging in alternative systems

Abstract

The variations of redox potential (EH) reflect the oxidation-reduction reactions happening to the wine throughout its aging period. The present study shows the evolution of redox potential in a red wine during aging in different systems (barrels, oak chips and oak staves). All of them have undergone by the same aging conditions carried out in a wine cellar participating the Cigales Appellation of Origin Program (Spain). The monitoring of EH, basic parameters, color parameters and phenolic compounds explains their modifications, as well as the correlations between the E H and these parameters with aging time. The redox potential is a useful discriminant variable to differentiate wine aging systems. © 2005 Elsevier B.V. All rights reserved.