Rationalising the impact of time, light, temperature, and oxygen on the evolution of rosé wines by means of a surface response methodology approach

Abstract

The widespread use of flint glass bottles for rosé wines is driven by consumer preference for color as a key choice factor. However, these bottles do not offer protection to light exposure that, along with temperature and oxygen, is the key factor affecting wine evolution, making rosé wines particularly prone to rapid degradation during storage. While the impact of light-struck fault has been extensively studied in white wines, research on rosé wines remains limited.

This study aimed to evaluate the relative effects of light, temperature, and oxygen on the color and volatile composition of rosé wines, employing a Response Surface Methodology (RSM) approach. Two different wines were subjected to varying levels of oxygen (1-5 mg/L), temperature (15-40°C), light (0-4000 lux), and time (15-60 days), resulting in 31 experimental points per wine. Key variables analyzed were free and total SO₂, catechins, polyphenols, CIELAB color parameters, and 40 volatile organic compounds (VOCs), including low molecular weight sulfur compounds (LMWSCs), polyfunctional thiols (PFTs), terpenes, and norisoprenoids.

Results showed that free and total SO₂were primarily affected by oxygen, while color parameters were influenced by light (L* and b*), temperature (b*), and oxygen (a*). LMWSCs were influenced by light, time, and temperature, with light affecting methanethiol and dimethyl disulfide, and temperature influencing dimethyl sulfide. PFTs and norisoprenoids were significantly influenced by light exposure, with TDN and vitispirane also affected by temperature, and β-damascenone by oxygen. Temperature also influenced the concentration of various terpenes, including nerol, linalool, β-myrcene, and β-pinene.

Within the experimental range studied, light exposure had the greatest impact on color, LMWSCs, PFTs, and norisoprenoids. Temperature played a key role in modulating the evolution of several volatile compounds over time, with its effect always associated with time, indicating a progressive impact throughout storage. In contrast, no interaction between light or oxygen and time was observed, suggesting that their effects were already completed before the minimum time assessed (15 days). These results provide an insight into the mechanisms involved in the evolution of rosé wines under different storage conditions.

References

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