How to modulate the wine aromatic evolution by closure oxygen ingress
Christine Pascal, Enological Research Manager Vinventions
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.
Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).
Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.