This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg·L-1), coutaric acid (1.37 mg·L-1) and Catechin (0.86 mg·L-1) were observed in hyperoxygenated must in contrast to control must (caftaric acid 32.78 mg·L-1, coutaric acid 5.01 mg·L-1 and Catechin 4.45 mg·L-1). In the final wine, hydroxybenzoic acids were found in higher concentrations in the control variant (gallic acid 2.58 mg·L-1, protocatechuic acid 1.02 mg·L-1, vanillic acid 2.05 mg·L-1, syringic acid 2.10 mg·L-1) than in the hyperoxygenated variant (2.01 mg·L-1, 0.86 mg·L-1, 0.98 mg·L-1 and 1.50 mg·L-1 respectively). Higher concentrations of total flavanols (2 mg·L-1 in hyperoxygenated must and 21 mg·L-1 in control must; 7.5 mg·L-1 in hyperoxygenated wine and 19.8 mg·L-1 in control wine) and polyphenols (97 mg·L-1 in hyperoxygenated must and 249 mg·L-1 in control must; 171 mg·L-1 in hyperoxygenated wine and 240 mg·L-1 in control wine) were found in both the must and the control wine. A total of 24 volatiles were determined using gas chromatography mass spectrometry. Statistical differences were achieved for isobutyl alcohol (26.33 mg·L-1 in control wine and 32.84 mg·L-1 in hyperoxygenated wine), or 1-propanol (7.28 mg·L-1 in control wine and 8.51 mg·L-1 in hyperoxygenated wine), while esters such as isoamyl acetate (1534.41 µg·L-1 in control wine and 698.67 µg·L-1 in hyperoxygenated wine), 1-hexyl acetate (136.32 µg·L-1 in control wine and 71.67 µg·L-1 in hyperoxygenated wine) and isobutyl acetate (73.88 µg·L-1 in control wine and 37.27 µg·L-1 in hyperoxygenated wine) had a statistically lower concentration.
Keywords: hyperoxygenation; polyphenolic compounds; sensory analysis; white wine.