 IVES 9 IVES Conference Series 9 White wine light-strike fault: a comparison between flint and green bottles under the typical supermarket conditions

White wine light-strike fault: a comparison between flint and green bottles under the typical supermarket conditions

Abstract

AIM: Consumer preference favors flint-glass wine bottles over the traditional dark-colored, but it is documented that light exposure can cause white wines to produce off-aromas and change in color, and consequently da[1]mage their quality. Aim of the study was to study the white wine shelf life under the typical supermarket conditions, by recording the light and temperature exposure, the colorimetric changes, and the light-strike fault.

METHODS: One pilot experiment based on two white wines and eight-time points and one kinetic experiment based on four white wines and seven-time points were designed and realized using a typical supermarket shelf for 32 and 50 days, correspondently. By installing prototype sensors at 32 points of the shelf, the temperature, UV, IR, and Visible light exposure were registered every 10 min. Approximately 600 commercial wines, bottled in flint and colored glass, were used. The colorimetric changes of the wines were registered and the light-strike fault was evaluated.

RESULTS: Generally, green glass bottles secured wine quality for the tested period. Only a few flint glass bottled wines developed the fault after 1-2 days of supermarket shelf life, but all developed the fault after 3-4 weeks. Storing the wines in dark and cold after a period of exposure to light did not eliminate the fault. A limit of up to 20-30 UVI of UV light passing through the glass could be set, considering the relative UV light in respect to the sensor measurements and the glass type. Moreover, wines bottled in flint glass after two days of shelf life had already lost more chromatic intensity and yellow hue than the same wines bottled in the green glass after 50 days.

CONCLUSIONS:

Light-strike wine fault is irreversible, occurs in all white wines, even if some are more resistant than others are, and the dark colored glass bottle is the best solution to avoid the problem.

DOI:

Publication date: September 17, 2021

Issue: Macrowine 2021

Type: Article

Authors

Panagiotis Arapitsas, Silvia, CARLIN, Stefano, DALLEDONNE, Matthias, SCHOLZ, Antonio, CATAPANO, Wenda srl, Bologna, Fulvio, MATTIVI,

Department of Food Quality and Nutrition, Research and Innovation Centre Fondazione Edmund Mach, San Michele all’Adige, Italy, Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy

Contact the author

Keywords

shelf-life; wine fault; taste of light; storage; light-strike; cielab; sensors; pinot gris; chardonnay

Citation

Copper contamination in vineyard soils of Bordeaux: spatial risk assessment for the replanting of vines and crops

Copper (Cu) is widely and historically used in viticulture as a fungicide against mildew. Cu has a strong affinity for soil organic matter and accumulates in topsoil horizons. Thus, Cu may negatively affect soil organisms and plants, consequently reducing soil fertility and productivity. The Bordeaux vineyards have the largest vineyard surfaces (26%) within French controlled appellation and a great proportion of French wine production (around 5 million hl per year). Considering the local context of vineyard surfaces decreasing (vine uprooting) and possible new crop plantation, the issue of Cu potential toxicity rises. Therefore, the aims of this work are firstly to evaluate the Cu contamination in vineyard soils of Bordeaux, secondly to produce a risk assessment map for new vine or crop plantation. We used soil analyses from several local studies to build a database with 4496 soil horizon samples. The database was enhanced by means of pedotransfer functions in order to estimate the bioaccessible (EDTA-extractable) Cu in soils of samples without measurements. From this database, 1797 georeferenced samples with CuEDTA concentrations in the topsoil (0-50 cm depth) were used for kriging interpolation in order to produce the spatial distribution map of CuEDTA in vineyard soils. Then, the spatial distribution of Cu was crossed with vine uprooting surfaces and municipality boundaries. CuEDTAconcentrations ranged from 0.52 to 459 mg/kg and showed clear anomalies. Our results from spatial analysis showed that almost 50% of vineyard soil surfaces have CuEDTA concentrations higher than 30 mg/kg (moderate risk for new plantation) and 20% with concentrations higher than 50 mg/kg (high risk for new plantation). A decision-support map based on municipalities was realised to provide a simple tool to stakeholders concerned by land use management.

Cell-to-cell contact modulates Starmerella bacillaris early death in mixed fermentations with Saccharomyces cerevisiae in a couple-dependent way

AIM: The diversity and complexity of the fermentation ecosystem during wine making limits the successful prediction of wine characteristics. The use of selected starter cultures has allowed a better control of the fermentation process and the production of wines with established characteristics. Among them, the use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae yeasts has gained attention in recent years due to the fructophylic nature of the first and the ability of this inoculation protocol to reduce the acetic acid and ethanol content of the wines.

The FEM grapevine crossbreeding program for resistance to the main ampelopathies: towards climate-resilient varieties

The technique of crossing, whether free or controlled, has always been a source of variability allowing the selection of new varieties with improved fitness.

Zoning for drinking, tasting the territory place (“Great Zonation”): first considerations and methodology

Following the idea of « Grande Filiera » (GF) (Great chain), of « Grande Zonazione » (GZ) (Great Zonation), of “interpretation, estimation and valorisation of vineyards and wines landscape, of “qualities”(we have classified more than ninety), of quality economy.

Impact of toasting and botanical origin on oak wood (Q. sp.) volatilome using untargeted GCxGC-ToFMS analysis

Many works have been carried out to identify the key aroma volatile compounds of oak wood (e.g., whisky-lactone, furfural, maltol, eugenol, guaiacol, vanillin) using conventional gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS). Inspired by recent untargeted approaches in the field of food “omics”, this work aims to extend our knowledge on the impact of cooperage process on the volatile composition of oak wood using two-dimensional comprehensive gas chromatography coupled with time of flight mass spectrometry (GCxGC-ToFMS).