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J Agric Food Chem

Title:		The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay
Author(s):		Hopfer H; Ebeler SE; Heymann H;
Address:		"Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA. hhopfer@ucdavis.edu"
Journal Title:		J Agric Food Chem
Year:		2012
Volume:		20121018
Issue:		43
Page Number:		10743 - 10754
DOI:		10.1021/jf302910f
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Californian Chardonnay was stored in five different wine-packaging configurations at three different temperatures for a period of 3 months to study the combined packaging and temperature effects on the sensory and chemical properties of the wines. A trained descriptive panel evaluated aroma, taste, mouthfeel, and color attributes, and the sensory results were correlated to physical and chemical measurements including volatile compounds, SO(2), titratable and volatile acidity, oxygen consumption, and wine color, using partial least squares regression. In general, increased storage temperatures induced the largest changes in the wines; however, significant packaging--temperature effects were found for some attributes as well. Particularly wines stored in bag-in-boxes at 40 degrees C showed significant increases in oxidized and vinegar aromas and yellow color. Volatile esters also decreased in these wines, while increased levels of compounds generally associated with age- or heat-affected wine were found including 1,1,6-trimethyl-1,2-dihydronaphthalene and furfuryl ether, consistent with previously reported chemical aging reactions. In summary, storing unoaked Chardonnay in different packages significantly changes the sensory and chemical properties depending on the storage temperature. After a storage period of 3 months, bottle storage with various closures (natural cork, synthetic cork, and screw cap) changed the wine in a different way than bag-in-box storage"
Keywords:		*Food Packaging *Food Storage Humans Odorants *Taste Temperature Volatile Organic Compounds/analysis Wine/*analysis;
Notes:		"MedlineHopfer, Helene Ebeler, Susan E Heymann, Hildegarde eng Research Support, Non-U.S. Gov't 2012/10/06 J Agric Food Chem. 2012 Oct 31; 60(43):10743-54. doi: 10.1021/jf302910f. Epub 2012 Oct 18"