Résumé
A Syrah red wine ageing experiment was set up during 24 months to measure the influence of different micro-agglomerated corks on wine composition and color. Two new wine ageing indices based on targeting phenoliccomposition (Iox, oxidation index and Isu, sulfonation index) or colorimetric one (Hue) are proposed. The resultsshowed that the slopes of evolution of these indices varied according to the wine as well as the index studied, andthat the initial composition played a predominant role in these evolutions. In addition, the oxygen transfer rate(OTR) of the cork modulates the rate of evolution of the oxidation index and color, but had no impact on thesulfonation index. Partial least squares (PLS) regressions were used in order to establish some models that canpredict the ageing index slope based on accelerated ageing tests (AATs), voltammetric parameters and phenoliccomposition measured before bottling. The models involved different explaining variables for each test andshowed good predictive capacities with correlation coefficients (R2) > 0.79.