| Title: | Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines |
| Author(s): | Diaz-Maroto MC; Lopez Vinas M; Marchante L; Alanon ME; Diaz-Maroto IJ; Perez-Coello MS; |
| Address: | "Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo Jose Cela 10, 13071 Ciudad Real, Spain. Instituto Regional de Investigacion y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, 13700 Ciudad Real, Spain. Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain. Departamento de Ingenieria Agroforestal, Escuela Politecnica Superior, Universidad de Santiago de Compostela, Campus Universitario s/n, 27002 Lugo, Spain" |
| DOI: | 10.3390/molecules26010232 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 degrees C). The wines stored under commercial conditions showed greater losses of total and free SO(2) and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 degrees C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 +/- 2 degrees C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters" |
| Keywords: | Food Packaging/*instrumentation/methods/*standards Odorants/*analysis Phenols/*analysis *Quality Control Volatile Organic Compounds/*analysis Wine/*analysis cork phenolic compounds sensorial shelf life storage volatile compounds wine; |
| Notes: | "MedlineDiaz-Maroto, Maria Consuelo Lopez Vinas, Manuel Marchante, Lourdes Alanon, Maria Elena Diaz-Maroto, Ignacio Javier Perez-Coello, Maria Soledad eng SBPLY-17-180501-000445/Junta de Comunidades de Castilla-La Mancha/ Evaluation Study Switzerland 2021/01/21 Molecules. 2021 Jan 5; 26(1):232. doi: 10.3390/molecules26010232" |
