 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

Soil functional characteristics for qualitative Sangiovese wine production in Tuscany (Italy)

Le but de ce travail est de faire une synthèse des résultats de plusieurs années de recherche en Italie centrale, sur les caractéristiques fonctionnelles du sol pour la production de vin de qualité. Le cépage de référence est le Sangiovese

Impact of malolactic fermentation on volatile composition and sensory properties of white and rosé wine from the greek variety moschofilero

Moschofilero is a native grape variety, classified as a ‘gris’ type variety, that is cultivated in PDO Mantineia, Peloponissos, Greece. It is used for the production of both white and rosé wines. Due to high altitude of the vineyards, the harvest is done by mid October, and many vintages are characterised by high acidities and low pH values.

Measurement of synthetic solutions imitating alcoholic fermentation by dielectric spectroscopy

Having the possibility to use a wide spectrum of elecromagnetic waves, dielectric spectroscopy is a technique commonly used for electrical characterization of dielectrics or that of materials with high energy storage capacity, just to name a few. Based on the electrical excitation of dipoles (polymer chains or molecules) or ions in relation to the characteristics of a weak external electric field, this method allows the measurement of the complex permittivity or impedance of polarizable materials, each component having a characteristic dipole moment.In recent years, the food industry has also benefited from the potential offered by this technique, whether for the evaluation of fruit quality or during the pasteurization of apple juice [1-3]. As the tests are fast and do not destroy the products, dielectric spectroscopy proved to be an experimental tool suitable for online measurements as well as long-term monitoring.

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

The impact of nutrition label formats on wine consumer preferences

Recent regulations concerning alcoholic beverages have prompted producers to revise their product labels to incorporate nutritional information. In this context, qr codes containing such information, known as e-labels, are now being employed on wine labels for the first time.