Wine storage at cellar vs. room conditions: changes in the aroma composition of Riesling wine
| Autor: | Claus-Dieter Patz, Alexandre Pons, Stefanie Fritsch, Christophe Loisel, Doris Rauhut, Rainer Jung, Christoph Schuessler, Federico Garzelli, Andrii Tarasov |
|---|---|
| Přispěvatelé: | Hochschule Geisenheim University, DIAM Bouchage, Unité de Recherche Oenologie [Villenave d'Ornon], Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
business.product_category
Pharmaceutical Science sensory 01 natural sciences Sensory analysis Article Wine color Analytical Chemistry storage Bottling line QD241-441 0404 agricultural biotechnology Drug Discovery Bottle sulfur dioxide Food science Physical and Theoretical Chemistry wine Aroma Wine biology Chemistry Riesling 010401 analytical chemistry Organic Chemistry Aging of wine aging Food Packaging temperature 04 agricultural and veterinary sciences Carbon Dioxide biology.organism_classification 040401 food science 0104 chemical sciences Food Storage stopper aroma Chemistry (miscellaneous) Odorants [SDE]Environmental Sciences Molecular Medicine Composition (visual arts) business Oxidation-Reduction oxygen |
| Zdroj: | Molecules Molecules, MDPI, 2021, 26 (20), pp.6256. ⟨10.3390/molecules26206256⟩ Volume 26 Issue 20 Molecules, Vol 26, Iss 6256, p 6256 (2021) |
| ISSN: | 1420-3049 |
| DOI: | 10.3390/molecules26206256⟩ |
| Popis: | Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory quality. At the same time, lowering of the SO2 level in wine has been a hot topic in recent years. In the current work, we investigated how Riesling wine evolved on the molecular level in warm (~25 °C) and cool (~15 °C) conditions depending on the SO2 level in the wine (low, medium and high), flushing of the bottle’s headspace with CO2 and three types of stoppers (Diam 30, Diam 30 origin and Diam 5) with different OIR levels (0.8–1.3 mg) and OTR levels (0.3–0.4 mg/year). It was demonstrated that the evolution of primary and secondary aromas, wine color and low molecular weight sulfur compounds (LMWSCs) during the two years of aging mainly depended on the storage temperature. Variation in the SO2 level and CO2 in the headspace affected mostly certain LMWSCs (H2S, MeSH) and β-damascenone. New aspects of C13-norisprenoids and monoterpenoids behavior in Riesling wine with different levels of SO2 and O2 were discussed. All three types of stoppers showed very close wine preservation properties during the two years of storage. The sensory analysis revealed that, after only six months, the warm stored wines with a low SO2 level were more oxidized and different from the samples with medium and high SO2 levels. A similar tendency was also observed for the cool stored samples. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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