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Food Chem

Title:		Effect of packaging material on enological parameters and volatile compounds of dry white wine
Author(s):		Revi M; Badeka A; Kontakos S; Kontominas MG;
Address:		"Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece. Democretus University of Thrace, Department of Social Administration and Political Science, Komotini 69100, Greece. Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece; Department of Chemistry, American University in Cairo, New Cairo 11835, Egypt. Electronic address: mkontomi@cc.uoi.gr"
Journal Title:		Food Chem
Year:		2014
Volume:		20131128
Issue:
Page Number:		331 - 339
DOI:		10.1016/j.foodchem.2013.11.136
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The enological parameters and volatile compounds of white wine packaged in dark coloured glass and two commercial bag-in-box (BIB) pouches (low density polyethylene - LDPE and ethylene vinyl acetate - EVA lined) were determined for a period of 6 months at 20 degrees C. Parameters monitored included: titratable acidity, volatile acidity, pH, total SO2, free SO2, colour, volatile compounds and sensory attributes. The BIB packaging materials affected the titratable acidity, total and free SO2 and colour of wine. A substantial portion of the wine aroma compounds was adsorbed by the plastic materials or lost to the environment through leakage of the valve fitment. Between the two plastics, the LDPE lined pouch showed a considerably higher aroma sorption as compared to EVA. Wine packaged in glass retained the largest portion of its aroma compounds. Sensory evaluation showed that white wine packaged in both plastics was of acceptable quality for 3 months vs. at least 6 months for that in glass bottles"
Keywords:		Adsorption Food Packaging/*instrumentation Food Storage Humans Odorants/analysis Plastics/analysis/*chemistry Taste Volatile Organic Compounds/*chemistry Wine/*analysis Bag-in-box packaging Enological parameters Shelf life Volatile compounds Wine;
Notes:		"MedlineRevi, M Badeka, A Kontakos, S Kontominas, M G eng England 2014/01/22 Food Chem. 2014; 152:331-9. doi: 10.1016/j.foodchem.2013.11.136. Epub 2013 Nov 28"