The oxygen that a wine receives during the winemaking process defines its properties. The aim of this work was to evaluate the oxygen consumption capacity of wines and its influence on the modification of their composition. This preliminary work evaluated the changes after 3 months in the chemical composition of twenty-seven Spanish commercial red, white and rosé wines after their air saturation and oxidation process at 35 °C for 7 days. All the wines studied were high oxygen consumers, while the white and rosé wines showed greater variability according to their chemical composition. Wines that consumed a lot of oxygen did so quickly or slowly, while wines that consumed little oxygen did so slowly. All the wines showed a significant decrease in ethyl esters of straight-chain fatty acids (50–58%), ethyl esters of branched-chain fatty acids (48–56%) and alcohol acetates (34–65%) content, and a significant increase in Strecker aldehydes (24%) because of oxygen consumption. This paper presents a preliminary approach to determine the oxidation tendency of different wines showing the importance of controlling the winemaking processes that can increase oxygen availability and of establishing the minimum appropriate level of free sulfur dioxide.
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