Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines
| Autor: | J.B. Dieval, Soline Caille, V. Cheynier, Stéphane Vidal, Jérémie Wirth, Jean-Marc Souquet, Alain Samson, Hélène Fulcrand |
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| Přispěvatelé: | Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Nomacorc Europe, Partenaires INRAE, Institut Rhodanien, Syndicat Général des Vignerons des Côtes du Rhône |
| Rok vydání: | 2012 |
| Předmět: |
OTR
Controlled atmosphere 01 natural sciences Sensory analysis Colour Analytical Chemistry Oxygen permeability Bottling line 0404 agricultural biotechnology [SDV.IDA]Life Sciences [q-bio]/Food engineering Food science Wine Sensory Chemistry 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences General Medicine Polyphenolics 040401 food science 0104 chemical sciences Rose wine Proanthocyanidin Polyphenol Composition (visual arts) Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2012, 132 (4), pp.1861-1871. ⟨10.1016/j.foodchem.2011.12.019⟩ |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2011.12.019 |
| Popis: | Correspondance auteur : wirth@supagro.inra.fr (Wirth, J.); International audience; The impact of moderate oxygen exposure on the post bottling evolution of two Grenache rose wines has been investigated. Different oxygen transfer rate (OTR) conditions were ensured by using synthetic closures with controlled oxygen permeability and storage under controlled atmosphere. Phenolic composition was determined, at bottling (T0) and after 10 months of ageing (T10), by reverse-phase HPLC-DAD-MS analysis, performed directly on the wines and after phloroglucinolysis for proanthocyanidins. Colour was evaluated by UV-vis spectrophotometry and tristimulus colourimetry. Descriptive sensory analysis was carried out by a trained panel. Correlations were established between sensory analysis and colour, polyphenolic and enological measurements. At bottling, major phenolic compounds, in both rose wines, were hydroxycinnamic acids, followed by anthocyanins and lower amounts of flavanols. After 10 months of ageing, a loss of sulphites, native anthocyanins and flavanyl-anthocyanin adducts, an accumulation of phenyl-pyranoanthocyanins, and an increase of the colour intensity were observed. All these changes were enhanced under higher OTR conditions, especially in the wine containing initially higher levels of phenolic compounds. The higher OTR wines were also perceived as more floral and fruity and less animal than those stored under lower oxygen exposure, in agreement with previous observations on red Grenache wines. |
| Databáze: | OpenAIRE |
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