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…

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More

IMPACT OF NEW BIO STIMULANTS ON GRAPE SECONDARY METABOLITES UNDER CLIMATE CHANGE CONDITIONS

In a context of climate change and excessive use of agrochemical products, sustainable approaches for environmental and human health such as the use of bio stimulants in viticulture represent a potential option, against abiotic and biotic threats. Bio stimulants are organic compounds, microbes, or a combination of both, that stimulate plant’s vital processes, allowing high yields and good quality products. In vines, may trigger an innate immune response leading to the synthesis of secondary metabolites, key compounds for the organoleptic properties of grapes and wines.

Read More

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Read More

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel.

Read More