{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T10:57:40Z","timestamp":1791284260164,"version":"4.1.0"},"reference-count":49,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2014,6,16]],"date-time":"2014-06-16T00:00:00Z","timestamp":1402876800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Generalitat de Catalunya (FI-DRG)"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2015,1]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Wine aging is generally limited by the amount of oxidation, which is dependent on the amount of oxygen entering via the closure. Cabernet Sauvignon wine is well known for its high concentration of tannin, making it an ideal red wine for aging. The impact of closure type after 5 years' bottle aging has been investigated on a 2007 Cabernet Sauvignon red wine, treated with or without polyvinylpolypyrrolidone (PVPP) and micro\u2010oxygenation (Mox). Two oxygen transfer rate (OTR) conditions (16 and 5 \u00b5g per day) into 375 mL bottles were obtained by using different synthetic stoppers.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Color was evaluated by UV\u2013visible spectrophotometry, carbonyls by 2,4\u2010dinitrophenylhydrazine derivatization, phenolics by high\u2010performance liquid chromatography and sulfur dioxide by the aspiration method. Closure type strongly influenced color parameters involving SO<jats:sub>2<\/jats:sub> bleaching and some phenolics, particularly quercetin, were affected, but there was little effect on carbonyls other than acetaldehyde. PVPP treatment afforded wines with the lowest levels of phenolics and color density, but highest acetaldehyde. Few effects of Mox could be detected.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSIONS<\/jats:title><jats:p>Closure OTR strongly affects sulfur dioxide levels \u2013 the primary antioxidant in wine \u2013 in aged wine, but phenolic levels substantially alter the secondary reactions of oxidative aging. \u00a9 2014 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.6694","type":"journal-article","created":{"date-parts":[[2014,4,16]],"date-time":"2014-04-16T05:51:23Z","timestamp":1397627483000},"page":"36-43","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":33,"title":["Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage"],"prefix":"10.1002","volume":"95","author":[{"given":"Guomin","family":"Han","sequence":"first","affiliation":[{"name":"College of Enology Northwest A&amp;F University  Yangling Shaanxi 712100 People's Republic of China"},{"name":"Department of Viticulture and Enology University of California  Davis CA 95616 USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maurizio","family":"Ugliano","sequence":"additional","affiliation":[{"name":"Nomacorc SA Chemin de Xhenorie  Thimister\u2010Clermont Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bruce","family":"Currie","sequence":"additional","affiliation":[{"name":"Department of Viticulture and Enology University of California  Davis CA 95616 USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"St\u00e9phane","family":"Vidal","sequence":"additional","affiliation":[{"name":"Nomacorc SA Chemin de Xhenorie  Thimister\u2010Clermont Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jean\u2010Baptiste","family":"Di\u00e9val","sequence":"additional","affiliation":[{"name":"Nomacorc SA Chemin de Xhenorie  Thimister\u2010Clermont Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrew L","family":"Waterhouse","sequence":"additional","affiliation":[{"name":"Department of Viticulture and Enology University of California  Davis CA 95616 USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2014,6,16]]},"reference":[{"key":"e_1_2_5_2_1","volume-title":"The Sotheby's Wine Encyclopedia","author":"Stevenson T","year":"2005"},{"key":"e_1_2_5_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf3014348"},{"key":"e_1_2_5_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf400810v"},{"key":"e_1_2_5_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf302822b"},{"key":"e_1_2_5_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf201383e"},{"key":"e_1_2_5_7_1","first-page":"109","article-title":"Evolution of red wines. 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