Accelerated oxidative aging tests for white wines: First correlation between physico-chemical and sensory oxidation responses

Oxidative stability during bottle aging strongly affects white wine sensory quality and shelf life. This study evaluated accelerated oxidative aging methods to produce graded oxidation and to align sensory oxidation with physicochemical markers. Two approaches were tested: ultrasonic irradiation and hydrogen peroxide (H₂O₂) addition. Ultrasound did not reproduce typical oxidative evolution and generated off-flavors. In contrast, controlled H₂O₂ addition reliably induced oxidation consistent with natural aging, supported by colorimetric (CIELAB), antioxidant (DPPH), and sensory analyses (REDOX scale, RATA). Applied to several Chardonnay wines, the protocol revealed matrix-dependent oxidation responses. Sensory oxidation scores correlated strongly with antioxidant capacity (Ec20) and browning (ΔE), indicating good method robustness. Overall, the H₂O₂-based protocol offers a rapid, practical framework to induce and grade oxidation-related sensory profiles while linking them to antioxidant and color metrics, enabling controlled comparison of oxidative stability across wines. • First validated protocol simulating white wine oxidation using controlled H₂O₂ stress. • Combines sensory, oxidative stability, and colorimetric data for multi-dimensional assessment. • Reveals matrix-specific oxidative responses in Chardonnay wines. • Strong predictive link between REDOX sensory scores, browning (ΔE), and Ec20. • Enables rapid screening of white wine oxidative stability and aging potential.