Mariagrazia Volpe

Background: The aging evolution of Taurasi, an Aglianico-based DOCG wine from southern Italy, has been comprehensively characterized here for the first time. Known for its high levels of bioactive metabolites with potential health benefits, this variety was analyzed using an integrated analytical and computational approach to explore the evolution of its composition during bottle aging. Methods: The analytical framework encompassed physicochemical profiling (density, pH, °Brix) and targeted spectrophotometric analyses for polyphenols (Folin–Ciocâlteu), antioxidant capacity (DPPH, ABTS), and anthocyanins (TAC). The phenolic and volatile fractions were analyzed in detail qualitatively and quantitatively using HPLC-UV-DAD and HS-SPME-GC/MS, respectively. Results: The aging process was characterized by a profound phenolic reorganization, with a significant decrease in monomeric phenols and an accumulation of key phenolic acids and stilbenes. The net result of these opposing trends was an overall increase in antioxidant capacity, a significant decrease in total anthocyanins, and an aromatic shift from primary fruity esters to a complex tertiary bouquet. Additionally, machine learning techniques were employed to predict aging-related variations in antioxidant activity and chemical parameters, establishing links between compositional shifts and potential bioactivity. Conclusions: This study marks the first-ever investigation of Taurasi Aglianico wine aging, offering a novel multidisciplinary approach that provides comprehensive insights into the wine’s chemical evolution. The findings emphasize the potential of Taurasi Aglianico in both enological and health-related contexts, highlighting its unique aging dynamics and bioactive potential.