Comparative evolution of oxygen, carbon dioxide, nitrogen, and sulfites during storage of a rosé wine bottled in PET and glass
Toussaint M ., Vidal J . C ., Salmon J . M ., 2014 ; Journal of Agricultural and Food Chemistry, 62, 2946-2955
The management of dissolved and headspace gases during bottling and the choice of packaging are both key factors for the shelf life of wine.
Two kinds of 75 cL polyethylene terephthalate (PET) bottles (with or without recycled PET) were compared to glass bottles filled with a rosé wine, closed with the same screwcaps and stored upright at 20 °C in light or in the dark.
Analytical monitoring (aphrometric pressure, headspace volume, O2, N2, CO2, and SO2) was carried out for 372 days. After the consumption of O2 trapped during bottling, the total O2 content in glass bottles remained stable.
A substantial decrease of CO2 and SO2concentration and an increase of O2 concentration were observed in the PET bottles after 6 months because of the considerable gas permeability of monolayer PET.
Light accelerated O2consumption during the early months. Finally, the kinetic monitoring of partial pressures in gas and liquid phases in bottles showed contrasting behavior of O2 and N2 in comparison with CO2.
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Published on 07/02/2015