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Cantu A, Guernsey J, Anderson M, Blozis S, Bleibaum R, Cyrot D, Waterhouse AL. Wine Closure Performance of Three Common Closure Types: Chemical and Sensory Impact on a Sauvignon Blanc Wine. Molecules 2022; 27:molecules27185881. [PMID: 36144619 PMCID: PMC9505717 DOI: 10.3390/molecules27185881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 08/26/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
A Napa Valley Sauvignon blanc wine was bottled with 200 each of a natural cork, a screw cap, and a synthetic cork. As browning is an index for wine oxidation, we assessed the brown color of each bottle with a spectrophotometer over 30 months. A random-effects regression model for longitudinal data on all bottles and closure groups found a browning growth trajectory for each closure group. Changes in the wine’s browning behavior at 18 months and 30 months showed that the browning of the wine bottles appeared to slow down later in the storage period, especially for natural corks. The between-bottle variation was the highest for the natural cork. At 30 months, we separated the bottles by the extent of browning and samples were pulled from the high, mid, and low levels of browning levels for each closure. The degree of browning is inversely correlated with free SO2 levels ranging from 5 to 12 mg/L. However, a Quantitative Descriptive Analysis (QDA™) sensory panel could not detect any difference in their aroma and flavor profile between closure types regardless of browning level. Even low levels of free SO2 retain protection against strong oxidation aromas, and visual browning detected by spectrophotometer seemed to precede oxidative aroma and flavor changes of the aging Sauvignon blanc.
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Affiliation(s)
- Annegret Cantu
- Department of Viticulture and Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
- Correspondence: (A.C.); (A.L.W.)
| | - Jillian Guernsey
- Department of Viticulture and Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Mauri Anderson
- Department of Viticulture and Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Shelley Blozis
- Department of Psychology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Rebecca Bleibaum
- Dragonfly SCI, Inc., 2360 Mendocino Avenue, Ste. A2-375, Santa Rosa, CA 95403, USA
| | - Danielle Cyrot
- Cade Estate Winery, 360 Howell Mountain Rd S, Angwin, CA 94508, USA
| | - Andrew L. Waterhouse
- Department of Viticulture and Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
- Correspondence: (A.C.); (A.L.W.)
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The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine. Foods 2022; 11:foods11182770. [PMID: 36140897 PMCID: PMC9498223 DOI: 10.3390/foods11182770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/01/2022] [Accepted: 09/05/2022] [Indexed: 11/17/2022] Open
Abstract
This work evaluates the influence of the cellar conditions and bottle orientation, on the phenolic and volatile composition of a Vintage Port wine, sealed with natural cork stoppers, for 44 months post-bottling. The storage was performed in two different cellars, namely a cellar A with controlled temperature and humidity, and a cellar B, representing a traditional cellar, with uncontrolled temperature and humidity. The impact of bottle orientation was studied in cellar A, where the bottles were stored in horizontal and vertical positions. The phenolic and volatile composition of the bottled Vintage Port wine were analyzed after 6, 15 and 44 months. The results unveiled that the cellar conditions and bottle orientation had an impact in Port wine composition which was higher at 44 months post-bottling. The samples stored in the traditional cellar unveiled significantly higher yellow tones, lower tannin specific activity, and higher levels of furfural and 5-methylfurfural. Furthermore, the samples stored in the horizontal position revealed significant higher levels of total proanthocyanidins and higher tannin specific activity than the samples stored in the vertical position. Interestingly, for the first time to our knowledge, an ellagitannin-derived compound (Corklin) was detected in Vintage Port wines stored in the horizontal position, which results from the reaction of cork constituents with phenolic compounds present in wines.
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Tchouakeu Betnga PF, Longo E, Merkytė V, Dupas de Matos A, Rossetti F, Boselli E. Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures. Foods 2021; 10:foods10122918. [PMID: 34945469 PMCID: PMC8700370 DOI: 10.3390/foods10122918] [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: 10/09/2021] [Revised: 11/15/2021] [Accepted: 11/22/2021] [Indexed: 11/16/2022] Open
Abstract
Volatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wine after 30 months of storage in bottles. Each wine was sealed with closures made of a ‘blend’ (B) of natural cork microgranules and polymers without glue and was compared with wines closed with other types of corks (C; a technical cork 1 + 1, or an agglomerated natural cork or a natural one-piece cork). Glutathionyl caftaric acid (GRP) was inversely correlated with total SO2 content and was higher in all three red wines closed with B compared to C, whereas epicatechin was higher in three wines closed with C compared to B. Three volatile compounds formed by fermentation (ethyl butanoate, isoamyl lactate, and octanol) were inversely correlated with both free and total SO2. In terms of their volatile profiles, ethyl octanoate and 2,3-butanediol were significantly higher in the Lagrein red wines closed with C closures, whereas no significant difference was observed in Merlot, Lagrein rosé and St. Magdalener wines. Small differences in some phenolic compounds due to the type of closure were found: GRP, syringic acid, (+)-catechin, and (−)-epicatechin differentiated the Merlot wines closed with B from the C closures. Protocatechuic acid and GRP levels differentiated the Lagrein red wines according to their closure type, whereas only (−)-epicatechin differentiated the Lagrein rosé wines. GRP, caffeic acid, (−)-epicatechin, and anthocyanin content differentiated the St. Magdalener wines according to their closure type. Even though St. Magdalener and Lagrein rosé closed with C could be distinguished from those closed with B by using the (sensory) triangle test (α = 0.05), these differences appeared to be relative as it did not include all the wines in a systematic manner.
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Affiliation(s)
- Prudence Fleur Tchouakeu Betnga
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Vakarė Merkytė
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Amanda Dupas de Matos
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand;
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | | | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Correspondence:
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4
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Bottle Aging and Storage of Wines: A Review. Molecules 2021; 26:molecules26030713. [PMID: 33573099 PMCID: PMC7866556 DOI: 10.3390/molecules26030713] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/21/2022] Open
Abstract
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.
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Gabrielli M, Fracassetti D, Romanini E, Colangelo D, Tirelli A, Lambri M. Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics. Food Chem 2020; 348:128922. [PMID: 33581681 DOI: 10.1016/j.foodchem.2020.128922] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 11/17/2022]
Abstract
Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.
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Affiliation(s)
- Mario Gabrielli
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria, 20133 Milan, Italy.
| | - Elia Romanini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Donato Colangelo
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Antonio Tirelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria, 20133 Milan, Italy
| | - Milena Lambri
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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6
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Zhang X, Kontoudakis N, Šuklje K, Antalick G, Blackman JW, Rutledge DN, Schmidtke LM, Clark AC. Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13331-13343. [PMID: 32066244 DOI: 10.1021/acs.jafc.9b07164] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This work investigated the influence of grape variety, vineyard location, and grape harvest maturity, combined with different oxygen availability treatments, on red wine composition during bottle aging. Chemometric analysis of wine compositional data (i.e., wine color parameters, SO2, metals, and volatile compounds) demonstrated that the wine samples could be differentiated according to the different viticultural or bottle-aging factors. Grape variety, vineyard location, and grape maturity showed greater influence on wine composition than bottle-aging conditions. For most measured wine compositional variables, the evolution patterns adopted from the viticultural factors were not altered by oxygen availability treatment. However, contrasting evolution patterns for some variables were observed according to specific viticultural factors, with examples including dimethyl sulfide, phenylacetaldehyde, maltol, and β-damascenone for vineyard locations, 2-methylbutanal, 1,4-cineole, and linalool for grape variety, and methanethiol, methional, and homofuraneol for grape maturity.
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Affiliation(s)
- Xinyi Zhang
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Nikolaos Kontoudakis
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
- Department of Food Science and Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 86 Iera Odos, Athens 11855, Greece
| | - Katja Šuklje
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- Department of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova 17, Ljubljana 1000, Slovenia
| | - Guillaume Antalick
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- Wine Research Centre, Univerza v Novi Gorici, Vipavska 13, Nova Gorica 5000, Slovenia
| | - John W Blackman
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Douglas N Rutledge
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 75005 Paris, France
| | - Leigh M Schmidtke
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Andrew C Clark
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
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7
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Identification of microplastics in white wines capped with polyethylene stoppers using micro-Raman spectroscopy. Food Chem 2020; 331:127323. [DOI: 10.1016/j.foodchem.2020.127323] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 06/09/2020] [Accepted: 06/09/2020] [Indexed: 01/01/2023]
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8
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Impact of closure material on the chemical and sensory profiles of grappa during storage in bottle. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Pons-Mercadé P, Giménez P, Gombau J, Vilomara G, Conde M, Cantos A, Rozès N, Canals JM, Zamora F. Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time. Food Chem 2020; 342:128238. [PMID: 33051100 DOI: 10.1016/j.foodchem.2020.128238] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 09/24/2020] [Accepted: 09/25/2020] [Indexed: 01/16/2023]
Abstract
Sparkling wines elaborated with a traditional method need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam and aromatic complexity. It is generally considered that lees protect the wine against oxidation because they consume small amounts of oxygen that can permeate the crown cap. However, to our knowledge there is no specific study on this subject using lees from real sparkling wine. Therefore, the oxygen consumption rate (OCR) of the lees of sparkling wines from the first to the ninth year of aging time was measured using a noninvasive fluorescence measurement method. The results indicate that lees really consume oxygen and that their OCR tended to decrease with the wine aging time. These data suggest that the lees' capacity to protect against oxidation decreases over time, which could affect the ability of sparkling wines to age properly.
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Affiliation(s)
- Pere Pons-Mercadé
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Pol Giménez
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Jordi Gombau
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Glòria Vilomara
- Juvé & Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia, Barcelona, Spain
| | - Marta Conde
- Juvé & Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia, Barcelona, Spain
| | - Antoni Cantos
- Juvé & Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia, Barcelona, Spain
| | - Nicolas Rozès
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Joan-Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.
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10
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Vidal JC, Caillé S, Samson A, Salmon JM. Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine. BIO WEB OF CONFERENCES 2017. [DOI: 10.1051/bioconf/20170902024] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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11
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Martí-Raga M, Martín V, Gil M, Sancho M, Zamora F, Mas A, Beltran G. Contribution of yeast and base wine supplementation to sparkling wine composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4962-4972. [PMID: 27417558 DOI: 10.1002/jsfa.7905] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 07/09/2016] [Accepted: 07/11/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The differential characteristic of sparkling wine is the formation of foam, which is dependent, among other factors, on yeast autolysis, aging and oenological practices. In this study, we analyzed the effects of yeast strain, nutrient supplementation to the base wine and aging process on the sparkling wine composition and its foamability. RESULTS We determined that the addition of inorganic nitrogen promoted nitrogen liberation to the extracellular medium, while the addition of inactive dry yeast to the base wine caused an increase in the polysaccharide concentration and foaming properties of the sparkling wine. The use of synthetic and natural base wines allowed us to discriminate that the differences in high-molecular-weight polysaccharides and oligosaccharides could be attributed to the yeast cells and that the higher nitrogen content in the natural wine could be due to external proteolysis. CONCLUSION The practices of nitrogen addition and supplementation of inactive dry yeast could modulate the main characteristics of the sparkling wine and be a critical element for the design of this kind of wine. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Maria Martí-Raga
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Marcel · lí Domingo 1, 43007, Tarragona, Spain
| | - Valentina Martín
- Sección Enología, Food Science and Technology Department, Facultad de Quimica, Universidad de la Republica, 11800, Montevideo, Uruguay
| | - Mariona Gil
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Marcel · lí Domingo 1, 43007, Tarragona, Spain
| | - Marta Sancho
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Marcel · lí Domingo 1, 43007, Tarragona, Spain
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Marcel · lí Domingo 1, 43007, Tarragona, Spain
| | - Albert Mas
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Marcel · lí Domingo 1, 43007, Tarragona, Spain.
| | - Gemma Beltran
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Marcel · lí Domingo 1, 43007, Tarragona, Spain
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12
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Gao Y, Tian Y, Liu D, Li Z, Zhang XX, Li JM, Huang JH, Wang J, Pan QH. Evolution of phenolic compounds and sensory in bottled red wines and their co-development. Food Chem 2015; 172:565-74. [DOI: 10.1016/j.foodchem.2014.09.115] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Revised: 09/09/2014] [Accepted: 09/19/2014] [Indexed: 11/29/2022]
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13
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Blackman JW, Hopfer H, Saliba AJ, Schmidtke LM, Barril C, Scollary GR. Sensory characterization of Hunter Valley Semillon aged in bottle. FLAVOUR FRAG J 2014. [DOI: 10.1002/ffj.3211] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- John W. Blackman
- National Wine and Grape Industry Centre; Charles Sturt University, School of Agricultural and Wine Sciences; Wagga Wagga NSW 2678 Australia
| | - Helene Hopfer
- Department of Viticulture and Enology; University of California; Davis CA 95616 USA
| | - Anthony J. Saliba
- National Wine and Grape Industry Centre; Charles Sturt University, School of Agricultural and Wine Sciences; Wagga Wagga NSW 2678 Australia
| | - Leigh M. Schmidtke
- National Wine and Grape Industry Centre; Charles Sturt University, School of Agricultural and Wine Sciences; Wagga Wagga NSW 2678 Australia
| | - Celia Barril
- National Wine and Grape Industry Centre; Charles Sturt University, School of Agricultural and Wine Sciences; Wagga Wagga NSW 2678 Australia
| | - Geoffrey R. Scollary
- National Wine and Grape Industry Centre; Charles Sturt University, School of Agricultural and Wine Sciences; Wagga Wagga NSW 2678 Australia
- School of Chemistry; The University of Melbourne; Parkville VIC 3010 Australia
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14
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Brandão CC, Asquieri ER, Attaran S, Damiani C. Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance. FOOD SCIENCE AND TECHNOLOGY 2014. [DOI: 10.1590/s0101-20612014005000032] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Tao Y, García JF, Sun DW. Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process. Crit Rev Food Sci Nutr 2013; 54:817-35. [DOI: 10.1080/10408398.2011.609949] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Ma Y, Qiao H, Wang W, Chen T, Du X, Zhai X, Zhang S. Variations in Physicochemical Properties of Chinese Fenjiu During Storage and High-Gravity Technology of Liquor Aging. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.678536] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Fonseca AL, Brazinha C, Pereira H, Crespo JG, Teodoro OMND. Permeability of cork for water and ethanol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9672-9679. [PMID: 24001097 DOI: 10.1021/jf4015729] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Transport properties of natural (noncompressed) cork were evaluated for water and ethanol in both vapor and liquid phases. The permeability for these permeants has been measured, as well as the sorption and diffusion coefficients. This paper focuses on the differences between the transport of gases' relevant vapors and their liquids (water and ethanol) through cork. A transport mechanism of vapors and liquids is proposed. Experimental evidence shows that both vapors and liquids permeate not only through the small channels across the cells (plasmodesmata), as in the permeation of gases, but also through the walls of cork cells by sorption and diffusion as in dense membranes. The present study also shows that cork permeability for gases was irreversibly and drastically decreased after cork samples were exposed to ethanol or water in liquid phase.
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Affiliation(s)
- Ana Luisa Fonseca
- Center for Physics and Technological Research - CEFITEC, Physics Department, Faculty of Sciences and Technology, Universidade Nova de Lisboa , 2829-516 Caparica, Portugal
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Ugliano M. Oxygen contribution to wine aroma evolution during bottle aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:6125-6136. [PMID: 23725213 DOI: 10.1021/jf400810v] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Wine aroma undergoes major changes during bottle aging, which are deeply influenced by the degree of oxygen exposure in the bottle. This review discusses the involvement of oxygen in the main chemical transformations occurring in wine aroma composition during bottle aging, with particular emphasis on the formation of oxidative aroma compounds and formation/degradation of sulfur-containing volatile compounds. The implications for wine sensory properties are discussed, as well as some practical aspects of oxygen management during bottle aging, including the role of closure oxygen permeability.
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Affiliation(s)
- Maurizio Ugliano
- Nomacorc France, Domaine de Donadille, Avenue Yves Cazeaux, 30230 Rodilhan, France.
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Puškaš V, Miljić U. The application of D-optimal design for modelling the red wine ageing process. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.050] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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RECAMALES ANGELESF, GALLO VALERIA, HERNANZ DOLORES, GONZÁLEZ-MIRET MARIALOURDES, HEREDIA FRANCISCOJ. EFFECT OF TIME AND STORAGE CONDITIONS ON MAJOR VOLATILE COMPOUNDS OF ZALEMA WHITE WINE. J FOOD QUALITY 2011. [DOI: 10.1111/j.1745-4557.2011.00371.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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GALLO VALERIA, BELTRÁN RAFAEL, HEREDIA FRANCISCOJ, GONZÁLEZ-MIRET MLOURDES, HERNANZ DOLORES. APPLICATION OF MULTIVARIATE STATISTICAL ANALYSES TO THE STUDY OF FACTORS AFFECTING WHITE WINE VOLATILE COMPOSITION. J FOOD QUALITY 2011. [DOI: 10.1111/j.1745-4557.2010.00364.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Wirth J, Morel-Salmi C, Souquet J, Dieval J, Aagaard O, Vidal S, Fulcrand H, Cheynier V. The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.008] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Karbowiak T, Gougeon RD, Alinc JB, Brachais L, Debeaufort F, Voilley A, Chassagne D. Wine Oxidation and the Role of Cork. Crit Rev Food Sci Nutr 2009. [DOI: 10.1080/10408390802248585] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Caillé S, Samson A, Wirth J, Diéval JB, Vidal S, Cheynier V. Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling. Anal Chim Acta 2009; 660:35-42. [PMID: 20103141 DOI: 10.1016/j.aca.2009.11.049] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2009] [Revised: 11/18/2009] [Accepted: 11/20/2009] [Indexed: 11/17/2022]
Abstract
It is widely accepted that oxygen contributes to wine development by impacting its colour, aromatic bouquet, and mouth-feel properties. The wine industry can now also take advantage of engineered solutions to deliver known amounts of oxygen into bottles through the closures. This study was aimed at monitoring the influence of oxygen pick-up, before (micro-oxygenation, Mox) and after (nano-oxygenation) bottling, on wine sensory evolution. Red Grenache wines were prepared either by flash release (FR) or traditional soaking (Trad) and with or without Mox during elevage (FR+noMox, FR+Mox, Trad+noMox, Trad+Mox). The rate of nano oxygenation was controlled by combining consistent oxygen transfer rate (OTR) closures and different oxygen controlled storage conditions. Wine sensory characteristics were analyzed by sensory profile, at bottling (T0) and after 5 and 10 months of ageing, by a panel of trained judges. Effects of winemaking techniques and OTR were analyzed by multivariate analysis (principal component analysis and agglomerative hierarchical clustering) and analysis of variance. Results showed that, at bottling, Trad wines were perceived more animal and FR wines more bitter and astringent. Mox wines showed more orange shade. At 5 and 10 months, visual and olfactory differences were observed according to the OTR levels: modalities with higher oxygen ingress were darker and fruitier but also perceived significantly less animal than modalities with lower oxygen. Along the 10 months of ageing, the influence of OTR became more important as shown by increased significance levels of the observed differences. As the mouth-feel properties of the wines were mainly dictated by winemaking techniques, OTR had only little impact on "in mouth" attributes.
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Affiliation(s)
- Soline Caillé
- UMR 1083 Sciences pour l'oenologie, INRA, 2 place Viala 34060 Montpellier, France.
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Giunchi A, Versari A, Parpinello GP, Galassi S. Analysis of mechanical properties of cork stoppers and synthetic closures used for wine bottling. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.03.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Acetic acid bacteria spoilage of bottled red wine—A review. Int J Food Microbiol 2008; 125:60-70. [DOI: 10.1016/j.ijfoodmicro.2007.10.016] [Citation(s) in RCA: 160] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2006] [Revised: 09/11/2007] [Accepted: 10/04/2007] [Indexed: 11/18/2022]
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