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Comparative evolution of dissolved gases and SO2 during storage of a rosé wine of Cinsault bottled in PET and glass bottles

Marie Toussaint, INRA UE999 Pech-Rouge, Narbonne, Francia

Oxygen is one of the main factors for wine’s oxidation and carbonic gas is a major support of the sensory quality of wines. At bottling, CO2 for white and rosé wine must be adjusted to a wanted level between 800 and 1200 mg/L, whereas O2 must be reduced as much as possible. Transfer of oxygen through the packaging material (bottle and stopper) after bottling is regulated by containers OTR.

Both management of dissolved gases during bottling and choice of package are the key factors to control wine quality and enable packers and distributors to act on the wine’s shelf life.

To respect these standards, the R&D collaborative project aims to develop, after 3 years, an industrial answer which will be an alternative to glass bottles for quality rosé wines, by using lightened, recycled monolayer PET with oxygen scavengers. The first step consisted in assessing limits of lightened monolayer virgin or recycled PET without oxygen scavenger. So a first experimentation on a rosé wine of Cinsault was made at the Experimental unit of Pech-Rouge (INRA, Gruissan). 

 

The paper reproduced in this video-seminar was presented at the 2013 International SIVE Awards “Research for Development” (8th edition of Enoforum; 7-9 maggio 2013, Arezzo, Italy)

 

Note

The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

Published on 02/16/2015
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