The influence of different closures on volatile composition of a white wine

Ana Sofia Oliveira*, Isabel Furtado, Maria de Lourdes Bastos, Paula Guedes de Pinho, Joana Pinto*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)


The impact of different closures on wine volatile composition was assessed by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC/MS) analysis of a white wine. The sealing systems studied comprised 1 + 1 cork, microagglomerated cork and synthetic closures. A descriptive sensory analysis and measurement of some oenological parameters were also performed. The main differences on wine volatile profile were observed between cork and synthetic closures, comprising statistically significant alterations in the levels of six volatile compounds. Two compounds, namely 2,4-di-tert-butylphenol and trans-4-tert-butylcyclohexanol, were identified for the first time, to our knowledge, in wines sealed with synthetic closures and a microagglomerated cork, respectively. In addition, the sensory analysis of wine sealed with cork stoppers unveiled highest scores in aroma intensity, aroma quality and balance. On the other hand, wine sealed with synthetic closures were described with oxidative sensory attributes, lowest levels of SO2 and highest colour intensity.

Original languageEnglish
Article number100465
JournalFood Packaging and Shelf Life
Publication statusPublished - Mar 2020
Externally publishedYes


  • Closures
  • Metabolomics
  • Sensory analysis
  • Volatile organic compounds
  • White wine


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