« Previous AbstractGeographic contrasts between pre- and postzygotic barriers are consistent with reinforcement in Heliconius butterflies    Next AbstractThe effect of plant- and parasitoid-induced egg mortality on the interspecific distribution of an oligophagous herbivore »

Molecules

Title:		"Impact of Different Stoppers on the Composition of Red and Rose Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle"
Author(s):		Rossetti F; Jouin A; Jourdes M; Teissedre PL; Foligni R; Longo E; Boselli E;
Address:		"Merieux NutriSciences, via Marradi 41, 59100 Prato, Italy. Unite de recherche OEnologie, Universite de Bordeaux, EA 4577, USC 1366 INRA, ISVV, 210 Chemin de Leysotte, 33882 Villenave d'Ornon CEDEX, France. Department of Agricultural, Food and Environmental Sciences, Universita Politecnica delle Marche, Via Brecce Bianche, 60100 Ancona, Italy. Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Universita 5, 39100 Bolzano, Italy. Oenolab, NOITechPark Alto Adige/Sudtirol, Via A. Volta 13B, 39100 Bolzano, Italy"
Journal Title:		Molecules
Year:		2020
Volume:		20200918
Issue:		18
Page Number:		-
DOI:		10.3390/molecules25184276
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rose (Lagrein rose) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid, p-coumaric acid, trans-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rose, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rose, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle"
Keywords:		Adult Anthocyanins/analysis Cluster Analysis Female Food Storage/*methods Gas Chromatography-Mass Spectrometry Humans Hydroxybenzoates/analysis/isolation & purification Male Middle Aged Oxygen/analysis Principal Component Analysis Solid Phase Microextract;
Notes:		"MedlineRossetti, Fabrizio Jouin, Alicia Jourdes, Michael Teissedre, Pierre-Louis Foligni, Roberta Longo, Edoardo Boselli, Emanuele eng TN2810/Free University of Bozen-Bolzano/ TN201A/Free University of Bozen-Bolzano/ Switzerland 2020/09/24 Molecules. 2020 Sep 18; 25(18):4276. doi: 10.3390/molecules25184276"