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…

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

USING CHECK-ALL-THAT-APPLY (CATA) TO CATEGORIZE WINES: A DECISION-MAKING TOOL FOR WINE SELECTION

Bordeaux is the largest appellation vineyard in France. This contrasting vineyard with varied terroirs offers all styles of wine, resulting from the blending of several grape varieties. If these different profiles make the renown of Bordeaux wines, it can appear as a constraint when the aim is to study Bordeaux wines in their diversity. The selection of a representative sample can be performed by a sensory analysis carried out by trained panelists or by wine professionals, which can take several forms: consensus among experts, conventional descriptive analysis, typicality or quality evaluation. However, because of time, economic, and logistical constraints, these methods have limited applications. As an alternative to classical descriptive analysis, more intuitive methods that do not require training have been proposed recently to describe wines using an expert panel such as Napping, Free Choice or Flash Profiling, CATA or RATA.

MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.