| Autor: |
Isabel Furtado, Paulo Lopes, Ana Sofia Oliveira, Filipa Amaro, Maria de Lourdes Bastos, Miguel Cabral, Paula Guedes de Pinho, Joana Pinto |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Foods, Vol 10, Iss 9, p 2070 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods10092070 |
| Popis: |
Wine flavor undergoes major changes during bottle aging and can be influenced by the type of closure. The interaction between wine, the type of closure and the external environment has the potential to significantly influence the overall quality of bottled wines, especially when the storage period is relatively long (more than five years). Therefore, the choice of closure (cork, synthetic or screw cap) deserves special attention in order to establish the ideal sealing conditions for optimizing wine flavor attributes. The contribution of different closures to the quality of bottled wine is through mass transfer phenomena, including permeation, sorption (scalping) or desorption of chemicals between closure materials and wines. Thus, this article aims to review the impact of different closures on the flavor composition of wines during post-bottling conditions. The implications of closures on wine sensory properties are also discussed. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
