Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines

Manuel López Viñas et al., University of Castilla-La Mancha - Spain

Manuel LÓPEZ VIÑAS¹, Lourdes MARCHANTE², M. Elena ALAÑÓN, M. Soledad PÉREZ-COELLO¹, M. Consuelo DÍAZ-MAROTO¹,
¹Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
² Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Tomelloso, Ciudad Real, Spain
³ Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain

Email contact: manuel.lvinas[@]uclm.es

The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen. The aim of this work was to study the effect of different storage conditions on the volatile composition and sensorial characteristics of a white wine.

Wines were bottled in clear glass bottles with three types of cork stoppers and stored at different temperature and light exposure, simulating commercial conditions (light exposure and room temperature) and optimal cellar conditions (darkness and 12 ºC). Volatile compounds, previously extracted by SPE, were analyzed by GC-MS, while descriptive sensory analysis was used to evaluate wine organoleptic characteristics.

Volatile and sensory profile of wines stored under commercial conditions suffered important changes, being significantly decreased their volatile compounds with fruity and floral aromas. At the same time, volatile compounds related to aged-type characters (linalool oxides, vitispirane, TDN or furan derivatives) increased in these wines. Wines stored at optimal cellar conditions showed a similar volatile and sensory profile to wine before bottling. Moreover, the quality of the white wines was better preserved by the high-quality natural corks and microgranulated corks, from a sensory point of view.

The shelf life and quality of white wines are considerably decreased by temperature and light exposure conditions in retail outlets, due to the premature development of aged-type characters.

Poster presented at Macrowine virtual (June 23-30, 2021)

Published on 03/29/2022

Attachments
(211,919 Kb) OPEN AND READ THE POSTER

Item available in

E. Aguera, J.M. Sablayrolles

The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...

Published on:08/10/2005

Use of new tools for red wine aging: active and passive microoxygenation with oak wood

A. Martinez-Gil at al., Universidad de Valladolid, Spain

The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies: active and passive micro-o...

Published on:11/23/2022

Inhibition of reductive characters in wine by Cu-organic acids: predicting the duration of protection

Xinyi Zhang | National Wine and Grape Industry Centre, Charles Sturt University, Australia

Cu organic acid complexes efficiently bind hydrogen sulfide in wine and therefore prevent its accumulation and subsequent reductive off-flavour [1]. This fraction of Cu can also bind methanethiol, ...

Price:27 €(Tax included)

Published on:11/16/2022

Impact of addition of fumaric acid and glutathion at the end of alcoholic fermentation on Cabernet Sauvignon wine

Claire Payan et al., University of Bordeaux - France | Geisenheim University - Germany

Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines, implying...

Published on:08/02/2022

Tuning the ph during the fermentation has a strong effect on the wine protein composition and the stability of the resulting white wines

Céline Poncet-Legrand et al. INRAE, IFV, Institut Agro, Montpellier SupAgro

Previous results have shown the impact of the pH on the stability of white wine proteins. In a context of global warming that implies increases in ethanol content and pH, we wanted to compare for t...

Published on:03/08/2023

Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

Elena Bueno-Aventín, Vicente Ferreira-González, Ana Escudero-Carra; LAAE, University of Zaragoza (Spain)

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging. Aromas considered in the study are...

Published on:06/21/2022