Résumé
The influence of closure permeability, defined by oxygen transfer rate (OTR), on red wine aging is critical for chemical stability and quality. This study investigated the long-term impact of different closures on tannin evolution after 17 years in a red wine blend (70% 'Cabernet-Sauvignon'/30% 'Merlot'), initially aged in oak barrels. While previous studies have evaluated how closures affect tannin concentration and low-molecular-weight phenolic compounds, there is limited knowledge regarding their impact on high-molecular-weight tannin evolution by depolymerization. For the first time, we studied the markers of long-term tannin evolution depending on closure permeability, by combining thioglycolysis and UHPLC–UHRMS metabolomics, applied to tannin fractions. Multivariate analysis revealed separation of tannin profiles according to closure type (natural, synthetic, and microagglomerated corks) (45.5% of the variance). Wines sealed with low-OTR closures exhibited more stable tannin evolution and lower oxidation marker levels, from reactions among tannins and with other molecules, including anthocyanins and aroma compounds. In contrast, wines under high-OTR closures displayed faster, more heterogeneous tannin evolution and higher oxidation marker levels. Sensory evaluation revealed that closure type mainly influenced bitterness and sweetness. Overall, these results provide scientific validation of the importance of closure choice and support metabolomics for understanding complex enological processes.