Evolution of the phenolic content, chromatic characteristics and sensory properties during bottle storage of red single-cultivar wines from Castilla La Mancha region

The evolution of the principal families of polyphenols, color intensity, chromatic and organoleptic characteristics was studied throughout the 24 months of aging in bottle under controlled temperature of young red wines elaborated from red grape varieties in danger of extinction in Castilla-La Mancha (Bobal, Moravia Agria and Tortosí) together with the reference red grape cultivar from this Spanish region (Cencibel). With respect to chemical composition, a decrease in the concentration of anthocyanins, flavonols, vitisin-type pyranoanthocyanins, coutaric and caftaric acids and flavan-3-ols was observed. On the other hand, there was an increase in hydroxyphenyl-type pyranoanthocyanins and caffeic and p-coumaric acids. Aging affected to the color intensity following a similar pattern in all wines: a slight decrease during the first 12 months followed by a greater decrease in color intensity to month 24. Sensory descriptive analysis showed that all the wines maintained their initial characteristics until the year of storage. Significant differences regarding the initial organoleptic characteristics of the wines were found after 24 months of storage.

► Evolution along 24 months of the principal classes of polyphenols was studied. ► Hydroxyphenyl-type pyranoanthocyanins increased their concentration. ► All the wines maintained their initial characteristics until one year of storage. ► Differences in organoleptic characteristics appeared after 24 months of storage.