Sensory patterns and oxygen consumption kinetics in the oxidation of white, <I>rosé</I> and sparkling wines

The present work studies the sensory changes caused by the consumption of oxygen of two whites, one rosé and one sparkling wine. Wines were subjected to different doses of O2 (0, 6, 12 and 35 mg/L over the stoichiometric to consume total SO2) and incubated at 35 ᵒC for 28 days. Oxygen was consumed in all cases following first order kinetics with differences between the fastest (Verdejo) and the slowest (Cava) of a factor 4. Oxygen consumption rates were significantly and negatively related to the wine redox potential. Oxygen consumption caused, in general, steady decreases of fruity notes and steady increases of “honey” and “cider/overripen apple” notes, while the “cooked vegetables” note became maxima at low or intermediate oxygen levels. Wines consuming oxygen faster did not develop clear oxidative notes, just significant decreases in fruity notes, while slower consumers developed intense oxidative notes. Preference was well explained by a PLS model in which floral and fruity attributes had positive loadings and oxidative notes (“cooked vegetables”, “honey” and “cider/overripen apple”) had negative loadings.