terclim by ICS banner
IVES 9 IVES Conference Series 9 PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

Abstract

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized. During the storage of bottled wine several physical-chemical changes may occur, modulated by the position of the bottle, type of closure, temperature, and storage time, which impact the oxygen entrance ratio. In fact, the permeability of the stoppers to oxygen is considered one of the most important properties that influences wine sensorial properties during post-bottling (1,2). In the present study, red and white table wines stored in a horizontal position for 17.5 (white wines) and 35 months (red wines), using natural cork stoppers, different types of microagglomerated cork stoppers and a synthetic one, were characterized. To achieve a holistic view of the changes that may have occurred during bottling, a set of analysis were implemented, namely, determination of volatile components by comprehensive gas chromatogra- phymass spectrometry with time of flight analyser (GC×GC-ToFMS), determination of phenolic profile by ultra-high-performance liquid chromatography, coupled with tandem mass spectrometry (UHPLC- DAD-MSn), sensorial analysis performed by a trained panel, and also determination of colour, acidity (total and volatile), SO₂ (free and total), and pH. The strategy used in this study provides new chemical data that allow evaluating the effect of the stopper among different type of wines. Physical-chemical and sensory analysis unveiled that the type of stopper modulates the characteristics of the wine, and its selection may be used as an oenological tool in the construction of the wine identity.

Acknowledgments: This work was developed within the scope of the projects LAQV-REQUIMTE (UIDB/50006/2020 and UIDP/50006/2020) and CICECO (UIDB/50011/2020, UIDP/50011/2020 & LA/P/0006/2020), financed by national funds through the FCT/MEC (PID-DAC). FCT is also acknowledged for the research contract under Scientific Employment Stimulus to S. Santos (2021.03348.CEECIND).

 

1. Azevedo J., Lopes P., Mateus N., Freitas V. Cork, a Natural Choice to Wine? Foods 2022, 11, 2638. https://doi.org/10.3390/foods11172638
2. Echave J., Barral M., Fraga-Corral M., Prieto M. A., Simal-Gandara J. Bottle Aging and Storage of Wines: A Review, Molecules 2021, 26, 713. https://doi.org/10.3390/molecules26030713

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

André Viana¹, Cátia Martins¹, Sónia A.O. Santos ², Armando J. D. Silvestre², José Pedro Machado², Sílvia M. Rocha¹

1. Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário Santiago,3810-193 Aveiro, Portugal
2. Department of Chemistry & CICECO, University of Aveiro, Campus Universitário Santiago,3810-193 Aveiro, Portugal
3. MASILVA CORTIÇAS, Rua Central das Regadas Nº49, 4535-167 Mozelos, Portugal

Contact the author*

Keywords

wine storage, stoppers, volatile profile, phenolic profile

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

FREE TERPENE RESPONSE OF ‘MOSCATO BIANCO’ VARIETY TO GRAPE COLD STORAGE

Temperature control is crucial in wine production, starting from grape harvest to the bottled wine storage. Climate change and global warming affect the timing of grape ripening, and harvesting is often done during hot summer days, influencing berry integrity, secondary metabolites potential, enzyme and oxidation phenomena, and even fermentation kinetics. To curb this phenomenon, pre-fermentative cold storage can help preserve the grapes and possibly increase the concentration of key secondary metabolites. In this study, the effect of grape pre-fermentative cold storage was assessed on the ‘Moscato bianco’ white grape cultivar, known for its varietal terpenes (65% of free terpenes represented by linalool and its derivatives) and widely used in Piedmont (Italy) to produce Asti DOCG wines.

Read More

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More