Influence of packaging and aging on the red wine volatile composition and sensory attributes

N. Moreira; P. Lopes; H. Ferreira; M. Cabral; P. Guedes de Pinho

doi:10.1016/j.fpsl.2016.02.005

Influence of packaging and aging on the red wine volatile composition and sensory attributes

N. Moreira^*, P. Lopes, H. Ferreira, M. Cabral, P. Guedes de Pinho

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

22 Citations (Scopus)

Abstract

This work studied the volatile composition and sensory properties of red wines after packaging under different configurations: bag-in-box (BIB) and glass bottles sealed with natural cork stoppers. The experiments were carried out over a period of 12 months and analysis were performed at initial time (just before packaging) and after 3, 6 and 12 months of storage. Volatile compounds composition was determined by two different analytical techniques which combined headspace solid-phase microextraction (HS-SPME) with gas chromatography-ion trap/mass spectrometry (GC-IT/MS). Sensory analysis and other enological parameters, such as free and total SO2 and color intensity, were also monitored. Results showed that, after one year of storage, BIB wines were characterized by higher levels of several carbonyl compounds when compared to bottled wines. Moreover, bottled wines sealed with cork stoppers retained much more free and total SO2 than wines in BIB. In addition, the premature wine development under BIB was confirmed by sensory analyses.

Original language	English
Pages (from-to)	14-23
Number of pages	10
Journal	Food Packaging and Shelf Life
Volume	8
DOIs	https://doi.org/10.1016/j.fpsl.2016.02.005
Publication status	Published - 1 Jun 2016

Keywords

Bag-in-box
Cork stopper
Red wine
Volatile composition

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10.1016/j.fpsl.2016.02.005

http://hdl.handle.net/10400.14/23092

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title = "Influence of packaging and aging on the red wine volatile composition and sensory attributes",

abstract = "This work studied the volatile composition and sensory properties of red wines after packaging under different configurations: bag-in-box (BIB) and glass bottles sealed with natural cork stoppers. The experiments were carried out over a period of 12 months and analysis were performed at initial time (just before packaging) and after 3, 6 and 12 months of storage. Volatile compounds composition was determined by two different analytical techniques which combined headspace solid-phase microextraction (HS-SPME) with gas chromatography-ion trap/mass spectrometry (GC-IT/MS). Sensory analysis and other enological parameters, such as free and total SO2 and color intensity, were also monitored. Results showed that, after one year of storage, BIB wines were characterized by higher levels of several carbonyl compounds when compared to bottled wines. Moreover, bottled wines sealed with cork stoppers retained much more free and total SO2 than wines in BIB. In addition, the premature wine development under BIB was confirmed by sensory analyses.",

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AU - Lopes, P.

AU - Ferreira, H.

AU - Cabral, M.

AU - Pinho, P. Guedes de

N1 - Funding Information: This work was supported by National Funds from FCT (Fundação para a Ciência e a Tecnologia) under Program PT2020 (project 007265 -UID/QUI/50006/2013) and postgraduate fellowship ref. SFRH/BPD/109668/2015. Publisher Copyright: © 2016. Copyright: Copyright 2016 Elsevier B.V., All rights reserved.

PY - 2016/6/1

Y1 - 2016/6/1

N2 - This work studied the volatile composition and sensory properties of red wines after packaging under different configurations: bag-in-box (BIB) and glass bottles sealed with natural cork stoppers. The experiments were carried out over a period of 12 months and analysis were performed at initial time (just before packaging) and after 3, 6 and 12 months of storage. Volatile compounds composition was determined by two different analytical techniques which combined headspace solid-phase microextraction (HS-SPME) with gas chromatography-ion trap/mass spectrometry (GC-IT/MS). Sensory analysis and other enological parameters, such as free and total SO2 and color intensity, were also monitored. Results showed that, after one year of storage, BIB wines were characterized by higher levels of several carbonyl compounds when compared to bottled wines. Moreover, bottled wines sealed with cork stoppers retained much more free and total SO2 than wines in BIB. In addition, the premature wine development under BIB was confirmed by sensory analyses.

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Influence of packaging and aging on the red wine volatile composition and sensory attributes

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Keywords

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