Port wine oxidation management: a multiparametric kinetic approach

Port wine is a flagship fortified wine of Portugal, which undergoes a particularly long aging period, developing a dynamic sensory profile over time, responsible for several wine categories, which is dependent upon the type of aging (bottle or barrel). Therefore, the quality of the product is dependent upon the chemical mechanisms occurring during the aging process, such as oxidation or Maillard reactions. To attain the desired quality management, it is necessary to understand how technological parameters, such as temperature or oxygen exposure, affect the kinetics of the formation of key odorants, such as sotolon. There is a lack of information about the impact of the storage conditions (oxygen and temperature) on Port wine quality. In this study, the effect of these two parameters were investigated to increase the knowledge database concerning aging management of Port wines. It was found that sotolon formation is highly dependent upon oxygen and temperature. There is however a synergistic effect between these two parameters that could significantly increase the concentration. The kinetic parameters of oxygen, sotolon, and other compounds related to Port aging (cis- and trans-5-hydroxy-2-methyl-1,3-dioxan, 2-furfural, 5-hydroxy-methyl-furfural, and 5-methyl-furfural) are also reported. Kinetic models with Monte Carlo simulations, where the oxygen permeability dispersion and temperature are the parameters under evaluation, were applied. On the basis of the modeling predictions, it would seem that the temperature of a cellar would have a more significant impact on the Port wines stored in containers where the oxygen intake is higher (barrels) when compared to containers with low oxygen permeability (bottles using cork stoppers).This research was funded by Project "Wine Metrics: Revealing the Volatile Molecular Feature Responsible for the Wine-Like Aroma A Critical Task toward the Wine Quality Definition" (PTDC/AGR-ALI/121062/2010), partially supported by ESB/UCP plurianual funds through the POS-Conhecimento Program that includes FEDER funds through the program COMPETE (Programa Operacional Factores de Competitividade) by Portuguese national funds through Fundacao para a Ciencia e a Tecnologia (FCT). Thanks are due to Corksupply Portugal, S.A. for oxygen measurement support and Symington Co., Porto for kindly donated the Port Wine