 IVES 9 IVES Conference Series 9 Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines

Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines

Abstract

AIM: The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen (1, 2). The aim of this work was to study the effect of different storage conditions on the volatile composition and sensorial characteristics of a white wine.

METHODS: Wines were bottled in clear glass bottles with three types of cork stoppers and stored at different temperature and light exposure, simulating commercial conditions (light exposure and room temperature) and optimal cellar conditions (darkness and 12 ºC). Volatile compounds, previously extracted by SPE, were analyzed by GC-MS, while descriptive sensory analysis was used to evaluate wine organoleptic characteristics.

RESULTS: Volatile and sensory profile of wines stored under commercial conditions suffered important changes, being significantly decreased their volatile compounds with fruity and floral aromas. At the same time, volatile compounds related to aged-type characters (linalool oxides, vitispirane, TDN or furan derivatives) increased in these wines. Wines stored at optimal cellar conditions showed a similar volatile and sensory profile to wine before bottling. Moreover, the quality of the white wines was better preserved by the high-quality natural corks and microgranulated corks, from a sensory point of view.

CONCLUSIONS

The shelf life and quality of white wines are considerably decreased by temperature and light exposure conditions in retail outlets, due to the premature development of aged-type characters.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Manuel López Viñas

Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain,Lourdes MARCHANTE, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Tomelloso, Ciudad Real, Spain M. Elena ALAÑÓN, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain M. Soledad PÉREZ-COELLO, Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain M. Consuelo DÍAZ-MAROTO, Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain

Contact the author

Keywords

storage, cork stoppers, volatile compounds, sensorial profile, white wine

Citation

Bunch placement effects on dehydration kinetics and physico-chemical composition of Nebbiolo grapes

Sforzato di Valtellina DOCG is a special reinforced red wine produced using withered Nebbiolo grapes. The withering process takes place in traditional rooms under natural environmental conditions; it starts immediately after the harvest and ends not before the 1st December of the same year. The process can be performed with different bunch placements that can influence the grapes features.The purpose of the study is to compare the effect on grape physico-chemical parameters for four withering bunch placement systems: hanged clusters (HC), plastic crates (CT), breathable mesh fabric on wooden frames panels (MF), and reed mats (RM). For all the systems studied, the withering length was two months at a temperature between 6 and 19 °C and a relative humidity of 41-88%.

Using RGB images and LiDAR data to characterise fruit-to-leaf ratios in grapevine collections

One of the main effects of global warming is an increase in the sugar concentration of grapes at harvest time, resulting in wines with a high alcohol content and an unbalanced structure. The fruit to leaf ratio is a key factor in determining the final sugar concentration, and training systems and management techniques can help to control this parameter.

Influence of soil type on juice quality in a vineyard from DO Ca Rioja

Soil plays an important role in wine quality, especially its water holding capacity because it affects the balance between vigour and grape yield. The aim of this work was to study the influence of different soil types on the must quality in a vineyard at DO Ca Rioja

Soil management of interrow spacing as an important factor to protect the vineyard soils from runoff and erosion under the Mediterranean climate

Nearly one third of the Herault vineyard (south of France) is planted on soils very sensitive to water runoff and erosion

Soil and nutritional survey of Greek vineyards from the prefecture of Macedonia, Northern Greece, and from the island of Santorini

Vitis vinifera L. is one of the most important cultures for the soil and
climate conditions of Northern Greece and Santorini. However, very little information is provided with regard to its nutritional requirements and critical levels of nutrient deficiencies and toxicities. The aim of this study was to provide an integrated nutritional survey for the Greek conditions of wine and table varieties.