Closure permeability: a key parameter for modulating the aroma of monovarietal white wines during bottle ageing

Abstract

Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking. Oxygen plays a significant role in modulating reactions involving volatile and non-volatile compounds, affecting aroma evolution during storage [2]. Oxygen exposure during bottle aging is regulated by closure permeability, defined by the Oxygen Transmission Rate (OTR) and the Oxygen Initial Release (OIR), which contribute to the total oxygen supply [3].

From a sensory perspective, excessive oxygen exposure can lead to a loss of fruity and varietal aromas, causing oxidative spoilage. Conversely, insufficient oxygen ingress may result in the development of reduction characters over time [1]. Predicting a wine’s response to oxygen is complex due to various chemical and physical interactions. Generally, red wines require more oxygen during ageing, whereas white wines are more prone to oxidation. Micro-agglomerated cork stoppers with different OTRs offer a precise means of regulating oxygen ingress, but understanding how different wines respond to oxygen exposure is crucial for optimizing closure selection.

In 2020, a study was launched to examine the aging of four monovarietal white wines (Falanghina, Greco, Fiano, and Chardonnay) with closures featuring OTRs between 0.3 and 0.6 mg O₂/year. Sensory analysis was conducted yearly, including free sorting tasks, liking tests, reduction/oxidation ratings, and odor profiling via the Rate-All-That-Apply (RATA) method. Additionally, free and total SO₂ and total acetaldehyde levels were monitored.

Despite small OTR differences, results showed distinct sensory evolutions across wines. Over three years, no oxidative spoilage was observed. Higher OTRs enhanced fruitiness and liking, while lower OTRs intensified reduction characters, with significant differences among varieties. These findings highlight closures as a powerful tool to modulate wine aroma, tailored not only to the type of wine but also to the intended consumption timing.

References

[1] Ugliano, M. (2013). J. Agric. Food Chem., 61, 6125-6136.

[2] Silva, M. A., Julien, M., Jourdes, M., & Teissedre, P. L. (2011). Eur. Food Res. Technol., 233, 905-914.

[3] Pons, A., Lavigne, V., Thibon, C., Redon, P., Loisel, C., Dubourdieu, D., & Darriet, P. (2021). J. Agric. and Food Chem., 69, 9883-9894.