Macrowine 2021
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

Related articles…

Étude des relations sol-vigne sur le vignoble de Côte Rôtie

La topographie du vignoble de Côte Rôtie, la prédominance de la non culture ainsi que la structure très légère des sols amènent les vignerons à s’interroger sur l’entretien du sol, la conduite de la fertilisation de leurs parcelles ainsi que sur le développement racinaire de la vigne.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

100 ans d’évolution des règles relatives à l’encépagement des AOC viticoles françaises : quelles perspectives face aux enjeux contemporains

To characterize a wine, the most frequently used criteria describe its color, its origin, the grape varieties from which they come, or even for white wines its residual sugar content (dry, semi-dry, sweet). In france, the system of appellations of origin set up in 1919 was initially based solely on the notoriety and origin of the wines. But given the unfavorable consequences that this lack of details generated, the public authorities quickly integrated in 1927 into the “capus” law criteria for access to designations of origin, relating to the specific characteristics of the soils of the vineyards and the grape varieties used, in particular exclusion of interspecific hybrid varieties. In 1935 the creation of the aoc system confirmed the interest in precisely defining all the production conditions that must be implemented to be able to claim the benefit of an aoc, and grape varieties were an essential condition for acquisition.

Read More

Alternative training system for cv ‘Erbaluce’: comparison between pergola and VSP system during 2006 and 2007 years

The ‘Erbaluce‘, a grapevine cultivar from which in the Canavese (Piedmont, Italy) different types of white DOC wines are obtained, is traditionally trained on a support structure commonly known as “pergola” having three to five long “cords” which consist of three cordons and canes interlaced together.

Read More

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Read More