Method for diagnosing the aging of alcoholic beverages

Abstract

The diagnostic procedure for premature aging of a grape-based alcoholic beverage susceptible to premature aging involves taking a sample of the alcoholic beverage, which is divided into three parts. The first part is subjected to chemical analysis to determine the concentration of a predetermined characteristic marker correlated with premature aging. The second part is subjected to analysis to determine a value for at least one antioxidant concentration. The third part is subjected to accelerated aging corresponding to natural aging for a duration Δt, then to chemical analysis to determine a value for the predetermined characteristic marker correlated with premature aging. A parameter representative of premature aging is then determined from these values. (See Figure 1 for abbreviations.)

Description

Title of the invention: Method for diagnosing the aging of alcoholic beverages FIELD OF INVENTION

[0001] The present invention relates to the field of diagnostic methods for the aging of grape-based alcoholic beverages. technological BACKGROUND

[0002] More specifically, the present invention relates to the field of grape-based alcoholic beverages intended for human consumption and capable of aging. Two distinct phases in the life of such alcoholic beverages can be identified. The first phase is a production phase, during which the alcoholic beverage is made from plant material and then packaged in a container for transfer to the end consumer. The second phase is a preservation phase by the winegrower, merchant, distributor, end consumer, or any other party involved, until the alcoholic beverage is consumed.

[0003] "Aging" refers to a chemical process of evolution of an alcoholic beverage involving complex chemical reactions with various families of molecules such as phenolic compounds, sulfur compounds, and alcohols, with or without the involvement of oxygen. This process can alter the aroma, color, mouthfeel, and / or taste. Depending on the alcoholic beverages concerned and their packaging, significant "aging" can occur during the production and / or storage phases.

[0004] This patent application is presented with reference to wines, in particular white wines, especially white wines made from the Chardonnay grape variety, for the purpose of clarifying the concept. However, the invention is applicable to other types of alcoholic grape-based beverages.

[0005] Such alcoholic beverages include, on the one hand, aromatic compounds that are responsible for the aroma perceived by the consumer at the time of consumption. These aromatic compounds are oxidized during the processing and / or storage phases, and consequently, the aroma of the alcoholic beverage evolves over time due to this oxidation. On the other hand, such an alcoholic beverage includes antioxidants that limit this oxidation. Antioxidants are molecules whose oxidation takes precedence over the aromatic compounds mentioned above.

[0006] Depending on the chemical mechanisms involved, several distinct types of aging are known, such as typical aging, premature aging, or atypical aging.

[0007] The typical aging of wine occurs naturally over time, causing oxidation problems in wines aged too long under conditions conducive to oxygen. This results in the development of undesirable aromatic notes, for example, in white Burgundy wines. Conversely, in rare cases, this type of aging is beneficial and sought after, particularly for wines aged under a veil of yeast (for example, Vin Jaune or Sherry, or others).

[0008] Premature aging is a process also linked to oxidation reactions but occurs before the estimated aging potential. This results in aromatic development reminiscent of hay, straw, nuts, boiled vegetables, baked apple, or even black tea. For wines considered to be age-worthy, for example certain white Burgundies, wines that can be kept for a long time, or even improve with age, this type of aging is all the more problematic.

[0009] Thus, premature aging, for example the premature aging of certain Chardonnay white wines, has been a concern for the wine industry for many years. This defect leads to a loss of fruity and floral aromas, replaced by heavy vegetal notes and a loss of aromatic freshness. These undesirable aromatic notes are perceptible to consumers. Problems of premature aging damage the image of the affected estates, as well as the reputation of Chardonnay white wines from Burgundy and France. The wine industry is therefore economically impacted.

[0010] Atypical aging, on the other hand, leads to the formation of aromatic notes not normally found in the beverage in question, whether aged or not. The aromas resulting from defects are different and more specific to the grape varieties, notably with an odor of petroleum or gasoline, of the "foxed" type, or even of beans.

[0011] This patent application relates to premature aging. All the compounds in the grape-based alcoholic beverage are affected, but initially only aromatic degradation is noticeable. This degradation depends on pH, the antioxidants present in the wine, and storage conditions, particularly available oxygen and temperature. Other factors prior to the creation of the grape-based alcoholic beverage also have an impact: for example, early harvesting, drought, and a lack of available nitrogen are described as promoting premature aging.

[0012] It would be beneficial for wine professionals to be able to characterize the premature aging of a grape-based alcoholic beverage. Depending on the date the characterization is carried out, the professional could then adapt their marketing method or date, their packaging, or even adjust the winemaking process accordingly.

[0013] No prior art has been identified concerning the measurement of premature aging of an alcoholic beverage.

[0014] Patent application WO 2014 / 081,396 describes a method for predicting the oxidizability of a wine or grape must. This prediction is made from a single measurement, called a voltammogram, which captures the antioxidant capacity of the substrate. The voltammogram is processed by an undescribed mathematical operation, but reference is made to WO 2006 / 094,429 regarding the mathematical operation for transforming this rising voltammogram into a bell curve. The area under the bell curve is said to be calculated "by integrating the processed primary current signals over the applied potential," insofar as this means anything, and this area is said to correspond to the antioxidant potential of the beverage in question.

[0015] The validity of this approach is confirmed by comparison with a comparison method using optical technology.

[0016] WO 2014 / 081,396 proposes to construct a database of wine oxidizability. Thus, measurements obtained on a sample can be compared to a knowledge base.

[0017] Although it is interested in the oxidizability of wine, this document does not, however, mention the problem of premature aging. Summary of the invention

[0018] Thus, the invention relates to the diagnosis of premature aging of a grape-based alcoholic beverage susceptible to premature aging, in which: - at least one sample of alcoholic beverage is taken, which is separated into at least three parts, - a first part of a sample of said alcoholic beverage is subjected to a chemical analysis in order to determine a value for at least one characteristic marker, a predetermined aromatic compound correlated with premature aging,

[0019] - a second part of a sample of said alcoholic beverage is subjected to a analysis to determine a value for at least one antioxidant concentration,

[0020] - a third part of said sample is subjected to accelerated aging corresponding to a natural aging process of a duration At, followed by a chemical analysis in order to determine a value for said at least one predetermined characteristic aromatic compound marker correlated with premature aging,

[0021] - the value of a parameter representative of premature aging is determined said alcoholic beverage from said determined values.

[0022] Thanks to these provisions, the premature aging of the grape-based alcoholic beverage can be characterized.

[0023] It should also be noted that the oxidizability of the alcoholic beverage alone does not constitute a parameter representative of the premature aging of this alcoholic beverage.

[0024] Depending on different aspects, it is possible to foresee one and / or the other of the characteristics below taken alone or in combination.

[0025] According to one embodiment, the first part and the third part of a sample of said alcoholic beverage are subjected to chemical analysis in order to determine a further value for at least a second characteristic marker predetermined aromatic compound correlated with premature aging, and in particular at least a third, preferably at least a fourth characteristic marker predetermined aromatic compounds correlated with premature aging.

[0026] According to one embodiment, at least one characteristic marker, a predetermined aromatic compound correlated with premature aging, is chosen from among methional, acetaldehyde derivatives, phenylacetaldehyde, and sotolon.

[0027] According to one embodiment, the alcoholic beverage is a wine, in particular a white wine, in particular a dry white wine, in particular a dry white wine of Chardonnay grape variety.

[0028] According to one embodiment, the third part of said sample is subjected to accelerated aging corresponding to natural aging of a duration At of at least 6 months, typically at least 1 year, in particular at least 2 years, optionally at least 3 years.

[0029] According to one embodiment, the third part of said sample is subjected to accelerated aging corresponding to natural aging of a duration At at least equal to a consumption time of antioxidants of the first sample up to a predetermined threshold of antioxidant concentration.

[0030] According to one embodiment, said parameter representing the premature aging of said alcoholic beverage is an estimated time for which a composite parameter of the concentration of at least one characteristic marker and of the concentration of antioxidants will reach a predetermined threshold.

[0031] According to one embodiment, at least one predetermined characteristic marker, an aromatic compound correlated with premature aging, is positively correlated with premature aging and / or at least one predetermined characteristic marker Aromatic compound correlated with premature aging is negatively correlated with premature aging.

[0032] According to another aspect, the invention relates to a diagnostic system for the premature aging of a grape-based alcoholic beverage susceptible to premature aging, comprising: - A system for collecting at least one sample of alcoholic beverage, which is separated into at least three parts, - a chemical analyzer for a first part of a sample of said alcoholic beverage adapted to determine a value for at least one characteristic marker, a predetermined aromatic compound correlated with premature aging,

[0033] - an analyzer for a second part of a sample of said alcoholic beverage adapt to determine a value for at least one antioxidant concentration,

[0034] - an accelerated aging system for a third part of said sample corresponding to a natural aging of a duration At, the chemical analyzer also being adapted to determine a value for said at least one characteristic marker predetermined aromatic compound correlated with premature aging,

[0035] - a computerized characterization module adapted to determine the value of a parameter representative of the premature aging of said alcoholic beverage based on said determined values. Brief description of the drawings

[0036] Embodiments of the invention will be described below with reference to the drawings, briefly described below:

[0037] [Fig. 1] is a curve representing the parameter AOXc as a function of the free SO2 concentration for different wines - the points represent measurements and the dashed curve a multi-linear approximation of the measurement points. DETAILED DESCRIPTION

[0038] Definitions:

[0039] Wine: "Wine" is an alcoholic beverage obtained by fermentation of grapes. In the context of the present invention, the "wine" in question has completed the malolactic fermentation stage. Grape must constitutes a composition obtained during the production of wine and is covered by the term "alcoholic grape beverage".

[0040] Dry wine: a wine whose natural sugar content is less than 2 grams per liter (g / l) is called “dry wine”.

[0041] Burgundy wine: "Burgundy wine" is a wine produced from grapes grown in the departments of Côte d'Or, Saône-et-Loire, Nièvre or Yonne, France.

[0042] White wine: "White wine" is a wine obtained by fermenting grape juice after removing the pomace after pressing.

[0043] Chardonnay: The term "Chardonnay" refers to a grape variety also known by the following names: arboisier, amaison Blanc, amoison, aubaine, auvergnat Blanc, auvernas Blanc, auvernat Blanc, auxeras, auxeras blanc, auxerrois blanc, auxois blanc, bargeois blanc, beaunois, blanc de Champagne, Breisgauer SüBling, Chablis, chardenay, chardenei, chardenet, chardennet, chardonnay blanc, chardonnet, chatenait, chatey Petit, chaudenay, chaudenet, Clâvner, Clevner weiss, epinette blanche, epinette de Champagne, ericey Blanc, Fehér Burgundi, Fehér Chardonnay, Feinburgunder, gamay blanc, Gelber Burgunder, Gelber WeiBburgunder, gentil blanc, grosse Bourgogne, Klawner, Klevanjka Biela, Klevner, lisant, luisant, luizannais, luizant, Luzannois, Méconnais, Maurillon Blanc, Melon Blanc, Melon d'Arbois, Moreau Blanc, Morillon, Morillon Blanc, Moulon, Noirien Blanc, Obaideh, Petit Chatey, Petite Sainte-Marie, Pineau Blanc Chardonnay, Pino Sardone, Pinot Chardonnay, Plant de Tonnerre, Romeret, Rousseau,roussot, sardone, sardonne, WeiBer Rulânder. ,

[0044] According to one embodiment, the process according to the invention is carried out on a dry white Burgundy wine made from the Chardonnay grape variety. To illustrate, the described process is carried out on a wine sample taken from a tank used during vinification. Thus, the characteristics identified for the sample can be considered applicable to the entire tank, or even to wine from neighboring tanks subjected to the same vinification process.

[0045] A sample of wine is taken.

[0046] Initially, the sample may be subjected to pre-treatment. For example, the samples are filtered to remove excessively large particles.

[0047] The mixture is divided into three parts. These parts are stored in chemically inert vials, for example, glass containers with a nitrogen-inerted headspace. The three parts are intended for the immediate determination of aromatic compounds, the immediate determination of antioxidants, and artificial aging, respectively. It is also possible to keep a fourth part as a control, for the purpose of verifying traceability.

[0048] The first part is used for the quantification of chemical compounds correlated with premature aging. These chemical compounds are, for example, aromatic compounds. According to one embodiment, the concentration of aromatic compounds is determined using gas chromatography coupled to a mass spectrometer. Identification is performed using the mass spectrometer and comparison with spectral mass databases such as NIST17 administered by Wiley. Quantification is performed by calibrating the analytical system with known quantities of reference compounds.

[0049] Wine is a complex matrix, predominantly aqueous. Volatile compounds can be extracted from the matrix by Liquid / Liquid extraction into a nonpolar organic solvent, such as dichloromethane, before passing through gas chromatography.

[0050] For the most volatile compounds present in the headspace, a SPME (solid phase microextraction) fiber can be used to adsorb them and subsequently inject them into the gas chromatography column.

[0051] This yields a value for the concentration of a marker correlated with premature aging in that part of the sample. The marker in question may be positively correlated with the premature aging of the wine.

[0052] The marker in question may be one and / or the other of the following aromatic compounds:

[0053] - Acetaldehyde derivatives,

[0054] - Methional,

[0055] - Phenylacetaldehyde,

[0056] - Sotolon.

[0057] Alternatively, the marker in question may be negatively correlated with premature aging of the wine.

[0058] A second part of the sample is used for antioxidant analysis. Antioxidants act as an antagonistic marker of premature aging. For example, one antioxidant that can be measured is hydrogen sulfide (SO2). When present in a concentration above a certain threshold, which may depend on the alcoholic beverage in question, the antioxidants in the alcoholic beverage are preferentially oxidized compared to aromatic compounds during the aging of the wine.

[0059] A third portion of the sample is used to implement artificial aging. Any known artificial aging process is used for this purpose. Artificial aging corresponds, for example, to aging equivalent to a natural duration of 6 months, one year, two years, or even three years. To achieve this, the artificial aging process has been previously designed and validated to correspond to a given aging duration. This validation can, for example, be carried out by comparing the characteristics of the wine after natural aging with those of the same wine that has undergone natural aging for the duration in question.

[0060] For example, artificial aging is implemented as described in Silva Ferreira et al., "Identification of Key Odorants Related to the Typical Aroma of Oxidation-Spoiled White Wines", J. Agric. Food Chem. 2003, 51, 1377-1381. This The process involves varying the pH, temperature, oxygen content by bubbling synthetic air (2:8 O2 / N2) and antioxidant (SO2) over 7 days.

[0061] Following artificial aging, a value is determined for the concentration, or content, of an aromatic compound marker correlated with premature aging in that portion of the sample. The marker in question and the quantification method may be the same as for the first portion of the sample.

[0062] For the first or third part of the sample, a parameter representative of the oxidation is determined.

[0063] For example, this parameter is represented by a function of the contents of one or more markers correlated with premature aging defined above.

[0064] The function is a predetermined function that has been established by a prior study.

[0065] During this preliminary study, on a representative panel of wines, the following were sampled: Three samples, as mentioned above, and a fourth sample are used. All three samples are processed according to the procedure described above. The fourth sample is analyzed by a panel of experts, who assign an OXm score representative of the wine's premature aging. A predetermined function is then established using statistical methods so that, based on the input data from the first three samples of each wine, the function provides an OXC score close to the representative OXm score given by the expert panel.

[0066] The function is, for example, a polynomial function. It can be established by multivariate regression.

[0067] For embodiments in which a plurality of markers are relevant for determining the parameter representing oxidation, this parameter can therefore be written in the following form:

[0068] OXC = f(Ci), i=l to n,

[0069] Where OXC represents the desired representative parameter, n represents the number of relevant markers, Ci, with i ranging from 1 to n representing the concentration of this marker in the sample, and f being a mathematical function relating OXC to Ci. The function f is, for example, an analytical function or a neural network.

[0070] Thus, in this case, it is the function f that was determined when the relation was defined.

[0071] According to one embodiment, concerning dry white wines made from the Chardonnay grape variety, the characteristic markers—predetermined aromatic compounds correlated with premature aging—used to determine the representative oxidation parameter are chosen from methional, acetaldehyde derivatives, phenylacetaldehyde, and sotolon. According to one embodiment, from two to four of these compounds are considered for their contribution to the representative parameter of oxidation.

[0072] In addition, the concentration of antioxidants, in particular sulfites, especially SO2, is an antagonistic marker of premature aging, also participating in OXc.

[0073] The parameter representing premature aging is determined from the value of the parameter representing oxidation for the first part of the sample and the value of the parameter representing oxidation for the third part of the sample, corresponding to an artificial aging of a predetermined duration of the sample.

[0074] Figure 1 is a curve representing the parameter AOXc as a function of the free SO2 concentration for different wines. The points represent measurements. AOXc represents the difference between the OXc value after natural or accelerated aging and before aging. The SO2 concentration is that measured before aging. An approximately linear relationship is observed between the parameter AOXc and the free SO2 concentration for different wines for ranges of free SO2 concentrations above a certain threshold. An approximately linear relationship is observed between the parameter AOXc and the free SO2 concentration for different wines for ranges of free SO2 concentrations below a certain threshold; this relationship differs markedly from the other linear relationship. The dashed curves represent this multilinear approximation of the measurement points. As shown in Figure 1,[l] Antioxidants perform an antioxidant function until their concentration falls below a certain threshold, which may depend on the wine in question. This threshold marks an inflection point in the curve representing the parameter representing oxidation as a function of antioxidant concentration in the first part of the sample.

[0075] The parameter representing premature aging is therefore, for example, a period of time after which the parameter representing oxidation will exceed a predetermined threshold. This parameter takes into account a predetermined law relating to the chemical reduction of antioxidants in wine.

[0076] Considering, for example, on the curve in [Fig. 1], that a sample is represented by a point A (AOXc, SO2). Based on a known shape for this curve, this point, along with the initial value of the parameter representing oxidation, allows us to determine a point C for which AOXc is equal to a predetermined threshold value. Knowing the temporal evolution of SO2 for the sample, the time associated with point C is determined. If the process is implemented just before bottling, the temporal evolution of SO2 can be estimated by taking into account the bottle sealing characteristics, by For example, consider the characteristics of a closure system where oxygen diffusion over time is determined by the manufacturer. This evolution can be approximated by a linear function. If the process is implemented earlier in the winemaking process, the temporal evolution of SO2 in the wine may follow a more complex, known law. This law comprises a first part corresponding to the winemaking stages between the point in time and bottling, and a second part corresponding to the bottling process described above. Examples

[0077] Three dry white Burgundy Chardonnay wines from the same vineyard, made from grapes harvested in 2023, are available and designated respectively as wines "23A", "23B" and "23C". A chemical analysis is carried out on the first sample of each wine, as explained above, and the results are given in the table reproduced below. 23A 23B 23C Marker 1 0.18 0.507 0.251 Marker 2 1.48 1.94 1.26 Marker 3 2.65 2.37 2.53 Marker 4 87.1 278.31 118.9

[0078] [Table 1]: Content (in pg / 1) of compounds of the first samples of the different wines.

[0079] A second portion of the wine samples was analyzed for SO2 concentration, as explained above. A third portion of the samples was artificially aged using an aging process as described above, corresponding to an aging period of 12 months. Following this, the compounds described above were analyzed again as described above. From these measurements, the representative parameter OXc can be calculated for each wine. These values ​​allow us to determine the estimated time required for the wine to reach the predetermined threshold where the antioxidant concentration falls below the threshold value below which antioxidants lose their function as a preferential antioxidant, and then the estimated time for the representative parameter OXc to reach the predetermined oxidation threshold value for the wine, based on the predetermined curve specific to that wine. The results are provided in the table below. Vin oxc Free SO2 concentration (mg / l) Time (months) to reach se Equivalent time (months) to arrive Predetermined antioxidant threshold at oxidation threshold #23A 0.094 21 17 24 #23B 0.149 11 Exceeded 10 #23C 0.093 27 34 44

[0080] [Table 2]: Results obtained for different wines

[0081] As can be seen, with regard to wine #23B, at the time of the test, the SO2 levels are no longer sufficient to ensure the preferential oxidation function. The time to reach the oxidation threshold is estimated at 10 months. For the other two wines, #23A and #23C, on the contrary, at the time of the test, the SO2 concentration is still sufficient to provide the preferential oxidation function, and the time to reach the point where this is no longer the case is estimated at 17 and 34 months, respectively. Ultimately, for these two wines, the total time to reach the oxidation threshold is 24 and 44 months, respectively. It should be noted that, for these three wines, the respective durations between the moment when the SO2 no longer exerts its preferential oxidation function and the moment when the oxidation threshold is reached are different. This value is 7 months for wine #23A and 10 months for wine #23C, when their OXc parameter values ​​are similar.This value is also at least 10 months for wine #23B, while its "OXc" parameter value is higher than the other two.

[0082] The example just described for certain dry white Burgundy wines made from the Chardonnay grape variety is applicable to other dry white wines made from the Chardonnay grape variety, provided that predetermined rules and thresholds are established for these wines. It can also be extended to wines with low varietal thiol content, provided that predetermined markers, rules, and thresholds are established for these wines. The varietal thiol content is less than 10 micrograms per liter (pg / L), less than 5 pg / L, less than 1 pg / L, less than 500 nanograms per liter (ng / L), less than 100 ng / L, less than 10 ng / L, or even less than 1 ng / L.

[0083] According to another independent aspect of the invention, it relates to a diagnosis of premature aging of an alcoholic beverage susceptible to premature aging, in which: - at least one sample of alcoholic beverage is taken, which is separated into at least three parts, - a first part of a sample of said alcoholic beverage is subjected to chemical analysis in order to determine a value for at least one predetermined characteristic marker derived from acetaldehyde that is positively correlated with premature aging,

[0084] - the value of a parameter representative of premature aging is determined said alcohol from the said determined values.

[0085] Indeed, surprisingly, comparative analysis of dosage tests and taste tests showed that certain derivatives of acetaldehyde were positively correlated with the premature aging of the alcoholic beverage.

Claims

Demands

1. A method for diagnosing premature aging of a grape-based alcoholic beverage susceptible to premature aging, wherein: - at least one sample of the alcoholic beverage is taken and divided into at least three parts, - a first part of a sample of said alcoholic beverage is subjected to chemical analysis to determine a value for at least one predetermined characteristic marker relating to an aromatic compound correlated with premature aging, - a second part of a sample of said alcoholic beverage is subjected to analysis to determine a value for at least one antioxidant concentration, - a third part of said sample is subjected to accelerated aging corresponding to natural aging of a duration At,then to a chemical analysis in order to determine a value for said at least one predetermined characteristic marker relating to an aromatic compound correlated with premature aging - the value of a parameter representative of the premature aging of said alcoholic beverage is determined from said determined values.

2. A method for diagnosing premature aging of a grape-based alcoholic beverage according to claim 1, wherein the first part and the third part of a sample of said alcoholic beverage are subjected to chemical analysis in order to determine a value further for at least a second predetermined characteristic marker relating to an aromatic compound correlated with premature aging, and in particular at least a third, preferably at least a fourth predetermined characteristic marker relating to an aromatic compound correlated with premature aging.

3. A method for diagnosing premature aging of a grape-based alcoholic beverage according to claim 1 or 2, wherein at least one predetermined characteristic marker relating to an aromatic compound correlated with premature aging is selected from the methional, acetaldehyde derivatives, phenylacetaldehyde and sotolon.

4. A method for diagnosing premature aging of a grape-based alcoholic beverage according to any one of claims 1 to 3, wherein the alcoholic beverage is a wine, in particular a white wine, in particular a dry white wine, in particular a dry white wine of Chardonnay varietal.

5. A method for diagnosing the premature aging of a grape-based alcoholic beverage according to any one of claims 1 to 4, wherein the third part of said sample is subjected to accelerated aging corresponding to natural aging of a duration At of at least 6 months, typically at least 1 year, in particular at least 2 years, optionally at least 3 years.

6. A method for diagnosing premature aging of a grape-based alcoholic beverage according to any one of claims 1 to 5, wherein the third part of said sample is subjected to accelerated aging corresponding to natural aging of a duration At at least equal to a consumption time of antioxidants from the first sample up to a predetermined threshold of antioxidant concentration.

7. A method for diagnosing the premature aging of a grape-based alcoholic beverage according to any one of claims 1 to 6, wherein said parameter representing the premature aging of said alcoholic beverage is an estimated time for which a composite parameter of the concentration of at least one characteristic marker and the concentration of antioxidants will reach a predetermined threshold.

8. A method for diagnosing premature aging of a grape-based alcoholic beverage according to any one of claims 1 to 7, wherein at least one predetermined characteristic marker relating to an aromatic compound correlated with premature aging is positively correlated with premature aging and / or at least one predetermined characteristic marker relating to an aromatic compound correlated with premature aging is negatively correlated with premature aging.

9. A diagnostic system for the premature aging of a grape-based alcoholic beverage susceptible to premature aging, comprising: - A system for collecting at least one sample of alcoholic beverage, which is separated into at least three parts, - a chemical analyzer for a first part of a sample of said alcoholic beverage adapted to determine a value for at least one predetermined characteristic marker relating to an aromatic compound correlated with premature aging, - an analyzer for a second part of a sample of said alcoholic beverage adapted to determine a value for at least one antioxidant concentration, - an accelerated aging system for a third part of said sample corresponding to a natural aging of a duration At, the chemical analyzer also being adapted to determine a value for said at least one predetermined characteristic marker relating to an aromatic compound correlated with premature aging, - a computerized characterization module adapted to determine the value of a parameter representative of the premature aging of said alcoholic beverage from said determined values.

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