 IVES 9 IVES Conference Series 9 Natural magnetic levitation for the storage of wine bottles

Natural magnetic levitation for the storage of wine bottles

Abstract

AIM: Wine storage ensuring the quality and correct aging is one of the issues that wineries, wine traders and consumers encounter after wine bottling. The environmental conditions in which the bottle are stored such as temperature, humidity and vibrations may dramatically influence the process. The aim of this project is to study a new cutting-edge technology that uses natural magnetic levitation to dampen the effects of vibrations affecting fine wine bottles.

METHODS: Free standing wine racks equipped with natural magnetic levitation devices (Relaxa, Wineleven, Italy) were compared with conventional racks for a 12-month storage of a fine red wine in bottles (see scheme). A: Relaxa (upper shelf) D: Relaxa (upper shelf) C (control) bottom shelf in contact with the floor and with A B: bottom shelf in contact with the floor (and with D) equipped with a speaker diffusing sonic vibrations floor floor 5 sampling times (2 bottles for each treatment) are planned: time 0 (start of storage); time 1 (after 30 d), time 3 m; time 6 months; time 12 months. All the samples are being analyzed for volatile compounds (GCxGC ToF/MS), phenolic profile (HPLC DAD/FLD and offline LC QqQ-MS), sensory analysis (15-person panel trained for the QDA ® method) and multivariate statistic post-processing.

RESULTS: The panel could be considered reliable for the evaluation of 22 out of 25 sensory descriptors. The statistical elaboration on sensory data showed a good discrimination among different treatments. Instead, the polyphenols and aroma compounds analysis showed mostly the effects of storage time.

CONCLUSIONS

So far (time 6), the sensory analysis showed that the descriptors overall quality judgment, as well as clarity, gustatory cleanness, dry fruit, and olfactory cleanness are linked with treatment A. The chemical profiling instead mostly described the evolution of the wines during the storage.

DOI:

Publication date: September 13, 2021

Issue: Macrowine 2021

Type: Article

Authors

Emanuele Boselli

Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy,Edoardo Longo, Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy Giulia Windisch, Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy Emanuele Boselli, Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy

Contact the author

Keywords

wine storage, vibrations, sensory analysis, chemometrics, natural magnetic levitation

Citation

Variabilité spatiale du gel printanier dans le vignoble champenois : application au zonage climatique

In the Champagne vineyards, spring frosts are the cause of significant variations in the volume of the harvest which are very penalizing for the trade. This variability is reflected both in time (years without frost alternating with years with severe frosts) and in space. Certain sectors of the vineyard are in fact statistically more susceptible to frost than others, but each year no municipality can consider itself immune to this climatic accident. The objective of the study is precisely to analyze the spatial distribution of frost and to determine its main mechanisms, linked to the topography of the hillsides, their orientation but also to regional meteorological variables.

Barrel-to-Barrel Variation of Color and Phenolic Composition in Barrel-Aged Red Wine

Tangible variation of sensory characteristics is often perceived in wine aged in similar barrels. This variation is mostly explained by differences in the wood chemical composition, and in the production of the barrels. Despite these facts, the literature concerning barrel-to-barrel variation and its effect on wine sensory and chemical characteristics is very scarce [1]. In this study, the barrel-to-barrel variation in barrel-aged wines was examined in respect of the most important phenolic compounds of oenological interest and chromatic characteristics, considering both the effects of the (individual) barrel and cooperage. A red wine was aged in 49 new medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months

The temperature‐based grapevine sugar ripeness (GSR) model for adapting a wide range of Vitis vinifera L. cultivars in a changing climate

Temperatures are increasing due to climate change leading to advances in grapevine phenology and sugar accumulation in grape berries.

Frost variability in the Champagne vineyard: probability calendar

Dans le vignoble champenois, le risque thermique associé au gel des bourgeons au printemps et en hiver est très mal connu et ne peut être envisagé qu’à l’échelle locale, en raison d’une variabilité spatiale forte. L’objectif de l’étude est d’appréhender ce risque de façon fiable et pluri locale en utilisant le réseau de stations météos récemment implanté.

Thinner topsoil improves vine growth and fruit composition in Mid-Atlantic United States vineyards

Aim: The aim of this study was to investigate the impact of topsoil thickness on dormant pruning weights, cluster compactness, and fruit composition (°Brix, titratable acidity, pH) in the Mid-Atlantic of the United States.