Abstract
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.
Highlights
The aging of spirits is a historical practice carried out for millennia, which makes alcoholic beverages and intrinsic element of many human cultures
Wine aging has been improved over the centuries, and with the emergence of new technologies in recent decades, new methods and techniques can be applied to shorten the time of aging, as well as increase wine quality
Wines made from black or pink grapes are generally the ones subjected to the aging process, as they are rich in anthocyanins and other phenolic compounds (PC)
Summary
The aging of spirits is a historical practice carried out for millennia, which makes alcoholic beverages and intrinsic element of many human cultures. If the desired white wine is enhanced by the aroma acquired barrel storage, it may acquire ellagitannins from the contact to the wood which contribute to increase its resistance to oxidation Another common practice, needed for sparkling white winemaking is aging on lees, whether on the barrel or bottle [21]. The reactions induced by oxygen ingress includes polymerization of pigments, condensation of tannins, formation of new aromatic compounds, and degradation of molecules that lead to undesired aromas and off-flavors These reactions take place over time, meaning the wine does not stay chemically still through the storage. The key aspects, relevance and outcomes of bottle storage of wines will be addressed
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