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Mercanti N, Macaluso M, Pieracci Y, Brazzarola F, Palla F, Verdini PG, Zinnai A. Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation. Heliyon 2024; 10:e35688. [PMID: 39170578 PMCID: PMC11336860 DOI: 10.1016/j.heliyon.2024.e35688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 07/26/2024] [Accepted: 08/01/2024] [Indexed: 08/23/2024] Open
Abstract
Background Understanding the shelf life of wine is complex and involves factors such as aroma preservation, flavour development and market acceptance. Ageing potential, crucial for flavour complexity, exposes wine to oxidation, influenced by oxygen, temperature and light, with an impact on quality. This type of oxidation is non-enzymatic, is catalyzed by metal ions and alters colour and flavour. Scope and approach This review examines the dynamics of wine preservation, focusing on oxidation and the impact of closure. Corks allow controlled oxygen transfer, while screw caps offer a nearly hermetic closure. Oxygen transfer rates vary, with natural corks having fluctuating rates and synthetic corks causing over-exposure. Additives such as sulphur dioxide and alternative substitute such as lysozyme and ascorbic acid are examined for their role in preventing oxidation and ensuring microbiological stability. Key findings and conclusions Closure choice significantly affects wine preservation. Balancing oxygen exposure, temperature, and light is vital. Effective management, including the strategic use of preservatives and additives, is crucial for maintaining quality and extending shelf life. This review underscores the delicate equilibrium necessary for preserving wine quality from production to consumption.
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Affiliation(s)
- Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Ylenia Pieracci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
- Department of Pharmacy, Via Bonanno 33, 56124, Pisa, Italy
| | | | - Fabrizio Palla
- Istituto Nazionale di Fisica Nucleare (INFN), Sezione di Pisa, Largo Bruno Pontecorvo, 3, Pisa, 56127, Italy
| | - Piero Giorgio Verdini
- Istituto Nazionale di Fisica Nucleare (INFN), Sezione di Pisa, Largo Bruno Pontecorvo, 3, Pisa, 56127, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
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Carbone K, Bianchi G, Petrozziello M, Bonello F, Macchioni V, Parisse B, De Natale F, Alilla R, Cravero MC. Tasting the Italian Terroir through Craft Beer: Quality and Sensory Assessment of Cascade Hops Grown in Central Italy and Derived Monovarietal Beers. Foods 2021; 10:foods10092085. [PMID: 34574195 PMCID: PMC8467402 DOI: 10.3390/foods10092085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 08/25/2021] [Accepted: 08/31/2021] [Indexed: 11/30/2022] Open
Abstract
The present study aimed to chemically and sensorially characterize hop samples, cv Cascade, grown in two different Italian regions (Latium and Tuscany) as well as their derived beers by a multi analytical approach. Significant differences in bitter acid, oil and polyphenol content were observed for hop samples according to their origin. Gas chromatography-olfactometry analysis pointed out floral notes for Tuscany samples, where hops from Latium were characterized by spicy and resinous notes, correlated to the presence of sesquiterpenes. Differences in the molecular fingerprinting were also highlighted by Fourier–Transform Infrared Spectroscopy. The differences found in the hops were reflected in the beers, which were clearly recognized as distinct by a sensory panel. Both beer samples were mainly characterized by six aroma compounds (linalool, geraniol and β-damascenone, citronellol, 2-phenylethyl acetate, and 2-phenylethanol), three of which were potentially responsible for the geographic origin of the hops given their significantly different concentrations.
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Affiliation(s)
- Katya Carbone
- CREA Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy;
- Correspondence:
| | - Giulia Bianchi
- CREA Research Centre for Engineering and Agro-Food Processing, Via G. Venezian 26, 20133 Milan, Italy;
| | - Maurizio Petrozziello
- CREA Research Centre for Viticulture and Enology, Via P. Micca 35, 14100 Asti, Italy; (M.P.); (F.B.); (M.C.C.)
| | - Federica Bonello
- CREA Research Centre for Viticulture and Enology, Via P. Micca 35, 14100 Asti, Italy; (M.P.); (F.B.); (M.C.C.)
| | - Valentina Macchioni
- CREA Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy;
| | - Barbara Parisse
- CREA Research Centre for Agriculture and Environment, Via della Navicella 4, 00184 Rome, Italy; (B.P.); (F.D.N.); (R.A.)
| | - Flora De Natale
- CREA Research Centre for Agriculture and Environment, Via della Navicella 4, 00184 Rome, Italy; (B.P.); (F.D.N.); (R.A.)
| | - Roberta Alilla
- CREA Research Centre for Agriculture and Environment, Via della Navicella 4, 00184 Rome, Italy; (B.P.); (F.D.N.); (R.A.)
| | - Maria Carla Cravero
- CREA Research Centre for Viticulture and Enology, Via P. Micca 35, 14100 Asti, Italy; (M.P.); (F.B.); (M.C.C.)
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Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile. Molecules 2020; 25:molecules25051236. [PMID: 32182962 PMCID: PMC7179476 DOI: 10.3390/molecules25051236] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 02/26/2020] [Accepted: 03/04/2020] [Indexed: 11/17/2022] Open
Abstract
There is a lack of knowledge about the use of different wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on rosé wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored during the rosé wines' production. The use of wood chips during alcoholic fermentation induced a significant increase of phenolic content in rosé musts. During rosé wine maturation, the wood chip contact induced significantly higher values of colored anthocyanins, color intensity, and polymeric pigments, and significantly lower values of color hue in the corresponding rosé wines. In terms of sensory profile, a tendency for lower scores of "overall appreciation" were attributed to control rosé wine, while significantly higher scores for "color intensity" descriptor were attributed to all rosé wines matured in contact with wood chips. For the majority of phenolic parameters and individual phenolic compounds quantified, a clear and specific influence of the use of oak and cherry wood chips was not detected, except for (+)-catechin, where the rosé wines produced in contact with cherry chips showed the highest values. This study provides relevant information for winemakers about the impact of the use of wood chips on rosé wine quality.
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Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures. Molecules 2019; 24:molecules24050836. [PMID: 30818764 PMCID: PMC6429147 DOI: 10.3390/molecules24050836] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 02/22/2019] [Accepted: 02/22/2019] [Indexed: 11/23/2022] Open
Abstract
Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.
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Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles. BEVERAGES 2018. [DOI: 10.3390/beverages4030054] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
NMR/IRMS techniques are now widely used to assess the geographical origin of wines. The sensory profile of a wine is also an interesting method of characterizing its origin. This study aimed at elaborating chemical, isotopic, and sensory parameters by means of statistical analysis. The data were determined in some Italian white wines—Verdicchio and Fiano—and red wines—Refosco dal Peduncolo Rosso and Nero d’Avola—produced from grapes grown in two different regions with different soil and climatic conditions during the years 2009–2010. The grapes were cultivated in Veneto (northwest Italy) and Marches (central Italy). The results show that the multivariate statistical analysis PCA (Principal Component Analysis) of all the data can be a useful tool to characterize the vintage and identify the origin of wines produced from different varieties. Moreover, it could discriminate wines of the same variety produced in regions with different soil and climatic conditions.
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Petrozziello M, Torchio F, Piano F, Giacosa S, Ugliano M, Bosso A, Rolle L. Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines. Front Chem 2018; 6:137. [PMID: 29755971 PMCID: PMC5934423 DOI: 10.3389/fchem.2018.00137] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Accepted: 04/09/2018] [Indexed: 11/13/2022] Open
Abstract
Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remains a cutting-edge research topic in oenology. Oxygen consumption leads to complex and not univocal changes in wine composition, sometimes positive such as color stabilization, softening of mouthfeel, increase of aroma complexity. However, the variability of these effects, which depend both on the oxygenation conditions and the composition of the wine, require more efforts in this research field to effectively manage wine oxygen exposure. The present study is focused on the evolution of the chemical composition of four different Nebbiolo wines, each of them added with 4 different doses of oxygen (7, 14, 21, and 28 mg/L total intake) during the first month of storage. In this perspective, the evolution over time of wine color and polyphenols was studied. Acetaldehyde, glyceraldehyde and glyoxylic acid were quantified by HPLC. These compounds can play a role in wine aging creating condensed colored and stable products involving anthocyanins with or without tannins. Moreover, some volatile aldehydes correlated with oxidized olfactory notes, including methional and (E)-2-alkenals, have been quantified by GC-MS. Overall, during storage a decrease of color intensity, total and free anthocyanins and an increase in polymeric pigments (in particular the contribution to the red color of pigments not-bleachable by SO2 or dTAT%) and some minor aldehydes was observed. Nevertheless, the differences in color parameters between the samples with different doses of oxygen were modest. These evidences were in contrast with an evident and detectable increase of free acetaldehyde content at increasing doses of oxygen measured after 60 days of storage. The effect of oxygen on color and production of SO2 non-bleachable pigments during aging varies with wine composition, with Nebbiolo wines appearing not very reactive in this respect, probably due to their low content in anthocyanins and high content in tannins.
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Affiliation(s)
- Maurizio Petrozziello
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di Ricerca Viticoltura ed Enologia, Asti, Italy
| | - Fabrizio Torchio
- Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Federico Piano
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di Ricerca Viticoltura ed Enologia, Asti, Italy
| | - Simone Giacosa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Turin, Italy
| | - Maurizio Ugliano
- Dipartimento di Biotecnologie, Università di Verona, Verona, Italy
| | - Antonella Bosso
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di Ricerca Viticoltura ed Enologia, Asti, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Turin, Italy
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Sensory Impact of Polyphenolic Composition on the Oxidative Notes of Chardonnay Wines. BEVERAGES 2018. [DOI: 10.3390/beverages4010019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Xing RR, Liu D, Li Z, Tian Y, Zhang XX, Li JM, Pan QH. Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety. Journal of Food Science and Technology 2016; 53:4043-4055. [PMID: 28035160 DOI: 10.1007/s13197-016-2411-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/28/2016] [Accepted: 11/18/2016] [Indexed: 11/28/2022]
Abstract
The objective of this work was to study the correlation between the variation of phenolic compounds and sensory characteristics in white wine during bottle storage and to explore the compounds that affected sensory evolution. Chardonnay (Vitis vinifera L. cv.) dry white wines were bottled under six types of stoppers and stored for 18 months. The composition of phenolic compounds was analyzed, and the sensory attributes of these wines were evaluated by professional panel. Multivariate statistical analysis demonstrated that bottle aging period exhibited a more important effect on phenolic compound evolution than stopper type. Most of the phenolic compounds disappeared after 18 months of bottle storage, whereas the wine sensory attributes were significantly improved after 15-month of bottle aging. No strong correlation existed between the phenolic variation and the dissolved oxygen content. Wine color characteristics developed towards better quality accompanying with the reduction of detectable hydroxycinnamic acid derivatives and flavan-3-ols, while the wine mouth-feel was related mainly to gallic acid and ferulic acid ester. This work provided some references for wine producers to select appropriate storage duration for bottled white wine.
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Affiliation(s)
- Ran-Ran Xing
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China ; Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing, 100176 China
| | - Di Liu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Zheng Li
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611 USA
| | - Yuan Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Xiao-Xu Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Jing-Ming Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
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Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.08.053] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Panero L, Motta S, Petrozziello M, Guaita M, Bosso A. Effect of SO2, reduced glutathione and ellagitannins on the shelf life of bottled white wines. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2334-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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McRae JM, Kassara S, Kennedy JA, Waters EJ, Smith PA. Effect of wine pH and bottle closure on tannins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11618-11627. [PMID: 24195587 DOI: 10.1021/jf403704f] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The impact of wine pH and closure type on color, tannin concentration, and composition was investigated. A single vintage of Cabernet Sauvignon wine was divided into three batches, the pH was adjusted to 3.2, 3.5 or 3.8, and the wines were bottled under screw caps with either SaranTin (ST) or Saranex (Sx) liners. After 24 months, the tannin concentration, tannin percent yield (relating to the proportion of acid-labile interflavan bonds), and the mean degree of polymerization (mDp) had decreased significantly, all of which can contribute to the softening of wine astringency with aging. The higher pH wines contained less percent (-)-epicatechin 3-O-gallate subunits, whereas the Sx pH 3.2 wines were significantly lower in percent yield and mDp than the other wines. Overall, the tannin structure and wine color of the lower pH wines (pH 3.2) bottled under Sx screw caps changed more rapidly with aging than those of the higher pH wines (pH 3.8) bottled under ST screw caps.
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Affiliation(s)
- Jacqui M McRae
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond, SA 5064, Australia
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