Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines
| Autor: | M.E. Alañón, M.C. Díaz-Maroto, María Soledad Pérez-Coello, I. J. Diaz-Maroto, Lourdes Marchante, Manuel López Viñas |
|---|---|
| Přispěvatelé: | Universidade de Santiago de Compostela. Departamento de Enxeñaría Agroforestal |
| Rok vydání: | 2020 |
| Předmět: |
Quality Control
Cork stopper Pharmaceutical Science Shelf life Storage Wine Sensory profile phenolic compounds Cork engineering.material 01 natural sciences Article Analytical Chemistry lcsh:QD241-441 storage Bottling line chemistry.chemical_compound 0404 agricultural biotechnology Linalool lcsh:Organic chemistry Phenols Drug Discovery Food science volatile compounds Physical and Theoretical Chemistry Light exposure Volatile Organic Compounds 010401 analytical chemistry Organic Chemistry Sensorial Food Packaging food and beverages 04 agricultural and veterinary sciences 040401 food science Phenolic compounds cork 0104 chemical sciences chemistry Chemistry (miscellaneous) sensorial Odorants engineering Volatile compounds Molecular Medicine shelf life |
| Zdroj: | Molecules Molecules, Vol 26, Iss 232, p 232 (2021) Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela instname Minerva: Repositorio Institucional de la Universidad de Santiago de Compostela Universidad de Santiago de Compostela (USC) Volume 26 Issue 1 |
| ISSN: | 1420-3049 |
| Popis: | The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 ° C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 ° C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 ° C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters. |
| Databáze: | OpenAIRE |
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