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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2025 9 Chemical and biochemical reactions, including grape and wine microorganism’s impact 9 Evaluation of shelf life of white wines in aluminium bottle: a modelling approach

Evaluation of shelf life of white wines in aluminium bottle: a modelling approach

Abstract

Aluminum is a particularly interesting material for packaging because it is environmentally sustainable, lighter than standard glass bottles, and protective against light radiation [1]. However, some interactions related to the use of aluminum containers are not fully understood, and further studies are needed to understand the effect of this material on the chemical-physical and sensory characteristics of wines [2]. The shelf-life of white wines bottled in aluminum bottles was studied in comparison to that of wines bottled in glass bottles. Three different wines of cv. Inzolia were used for this experiment. The shelf-life evaluation considered several compositional aspects of the wines, such as the volatile component (studied using GC-MS), the phenolic component (studied using HPLC-DAD and UV-Vis spectrophotometry), the metal concentration (studied through atomic absorption), the concentration of sulfur species with +4 oxidation state (via iodometric titration) and the sensory aspects (evaluated through sensory analysis) [3]. Tests were conducted at 20 °C and 40 °C, to simulate accelerated shelf-life, and wine samples were analyzed at three-month intervals. To obtain models useful for both evaluating the type of bottle and predicting the qualitative characteristics of the wines over time, various chemo-physical models were applied, such as chemical kinetics and empirical power-law models [4]. The results obtained after 191 days of testing allowed the observed kinetics to be described as pseudo-first-order for acetate esters, pseudo zero-order for the evolution of flavan compounds reactive to p-dimethylaminocinnamaldehyde, and pseudo-second-order for the evolution of sulfur species with an oxidation state of +4. Regarding the kinetic behavior of these compounds, no differences were observed in terms of half-lives. However, wines stored in aluminum tended to exhibit a more pronounced yellowing, as indicated by the CIELAB b* coordinate. Overall, aluminum proved to be a container comparable to traditional glass bottle.

References

[1] Deshwal GK and Panjagari NR. J Food Sci Technol. 2377–2392. 57 (2020).

[2] Versari, A., Ricci, A., Moreno, C. P., & Parpinello, G. P. Am. J. Enol. Vitic. 74-2 (2023).

[3] Pollon, M., Bambina, P., Vitaggio, C., Cinquanta, L., & Corona, O. (2024). J. Sci. Food Agric. 2174-2188. 104-4 (2024).

[4] Makhotkina, O., & Kilmartin, P. A. (2012). Food chem. 486-493. 135-2 (2012).

Publication date: 05/06/2025

Type: Oral communication

Authors

Matteo Pollon1, Clara Vitaggio1,*, Manuel Schnitter1, Valentina Caraci1, Valeria Guarrasi2, Angelita Gambuti3, Donatella Albanese4, Diego Planeta1, Luciano Cinquanta1 and Onofrio Corona1

1 Department of Agricultural, Food and Forestry Sciences, University of Palermo, Viale delle Scienze 13, 90128 Palermo, Italy
2 Institute of Biophysics, National Research Council (CNR), Via Ugo La Malfa 153, 90146 Palermo, Italy.
3 Food Science Department, University of Naples, Via Università 100, 80055 Portici (NA), Italy.
4 Department of Industrial Engineering, University of Salerno, Via Ponte Don Melillo, 84084 Fisciano (SA), Italy

Contact the author*

Keywords

aluminium bottle, mathematical modelling, wine sustainability, shelf-life

Tags

IVES Conference Series | Macrowine | Macrowine 2025

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