Wine evolution depends on different parameters, starting from the aromatic pool of the grape variety and winemaking process, there is an evolution in the concentration of aroma compounds at bottling, which vary depending on the different amount of oxygen that the chosen closure brings to the bottled wine, contributing either to a more significant masking effect on aromas or an aromatic pool synergy effect.
The aromatic profile of a bottled wine evolves mainly under the influence of oxygen to which it is exposed at bottling and during bottle aging. The closure permeability is therefore an essential choice criterion to modulate this aromatic evolution. This seminar focuses on the impact of oxygen ingress through closure on wine aromatic evolution. Topics discussed include which wine aromas are the most impacted by oxygen, how wine aromas evolve after bottling depending on the amount of oxygen and how to choose the right closure permeability depending on wine shelf-life objectives.
Find out about the difference of oxygen impact on esters, varietal thiols, the “fruit enhancer molecule” b-damascenone and reduction compounds, and how you can modulate your wine’s evolution. Experimental trials of different closures on a rose wine of Bandol (France) and a white wine from Hungary aged on lees support the results drawn.
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VIDEO SEMINAR (C. PASCAL, streaming 35 mins)
