Bottle-ageing dynamics of Peruvian Negra Criolla red wine – linking sensory and hedonic evolution to sulfur dioxide and dissolved oxygen behaviour

Laqui-Estaña J.; Ventura-Flores E.; Manchego-Ticona A.C.; Napa-Almeyda C.A.; Cahuana V.; Obreque-Slier E.; Saldaña E. · Oeno One (2026) · DOI: 10.20870/oeno-one.2026.60.2.9972

Resumen

Sensory characteristics determine wine acceptance. In Peru, the heritage grape variety Negra Criolla is widely cultivated for winemaking; however, the evolution of its sensory and chemical profile during bottle storage remains unexplored. Accordingly, this study aimed to evaluate changes in the sensory profile of Negra Criolla red wine during bottle storage and relate these changes to the evolution of dissolved gases (free SO2, CO2, and O2 ). Before bottling, free SO2 levels of wines from the Tacna (2021 vintage) and Moquegua (2022 vintage) terroirs were adjusted to target doses of 15, 30, and 45 mg/L. Sensory characterisation was evaluated using the Check-All-That-Apply (CATA) acceptance test, and dissolved gases were quantified. The results showed that bottle storage time influenced SO2 and O2 levels, thereby affecting the sensory profile and acceptance. Wines with 15 mg/L free SO2 showed a faster depletion of free SO2, higher dissolved O2 concentrations, loss of fruity aromas, and colour shifts towards garnet and brick-red hues. In contrast, wines with 30 and 45 mg/L maintained lower O2 levels and desirable attributes. Overall acceptance decreased slightly from the fourth month onwards. However, these results should not be generalised, as the initial state of the wine may have been influenced by uncontrolled factors prior to bottling. In conclusion, under the conditions of this study, an integrated assessment of the sensory profile and the evolution of SO2 and O2 levels during the first year of storage is essential to determine the ageing potential of this wine.

Instituciones: Universidad Nacional de Moquegua