Abstract
The influence of the potential environmentally friendly poly-lactic acid (PLA) on the quality loss of carbonic maceration wine is investigated in this work. In particular, PLA bottles were compared with polyethylene terephthalate (PET) and glass ones. Classical oenological parameters, volatile fraction and sensory attributes were monitored over 4 months assessing the chemical and sensory changes related to oxidation and flavor scalping. PLA container although causing a faster wine quality loss compared to PET and glass, was judged able to replace glass for up to 3 months storage with the advantage of being biodegradable.
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