The objective of this study was to explore the effect of red wine bottle aging at 4° and 18°C, both on antioxidant capacity and on the flavor profile of ruby Cabernet Mexican wine. Wine from the same batch was bottled, and half the samples were stored at 4°C and the other half at 18°C. The color was measured and the DPPH (2,2-diphenyl-1-picrylhydrazyl) test performed every 15 days for a 6-month period. At the end of the maturation period, volatiles were analyzed by GC-FID and GC-MS, while sensory evaluation was carried out by QDA. Results showed that antioxidant capacity was higher in wine aged at 18°C, while color, volatiles, and sensory profile showed some differences among wines from each maturation temperature.
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