Abstract
Aims: The management of O2 , CO2 and SO2 at bottling and the choice of the closure are two key factors of the shelf life of wine in bottles before bringing them to market. The impact of four screw caps, two synthetic and two technical corks was evaluated on a red wine of Merlot/Tannat.Methods and results: Analytical monitoring (O2 , CO2 , SO2 , aphrometric pressure, L*, a*, b*) was carried out during 538 days of storage at 20 °C. Two sensory analyses at 10 and 17 months completed the study. The wine was bottled with an average total oxygen content of 2 mg/L. The heterogeneity intra and inter procedure was controlled, including for the dissolved carbon dioxide content.Conclusion: Unlike closures with highest OTR, the two technical corks and the two screw caps with Saranex seal, harboring the lowest OTR, matched with the wines exhibiting a low total O2 content at equilibrium (from 4th to 18th month), with more free SO2 and less changed colour. However this OTR gradient (5 to 67 μg/d) observed through the physicochemical analyses was not necessarily confirmed by both sensory analyses performed.Significance and impact of study: This study puts into perspective the impact of OTR closure on sensory characteristics evolution of wine consumed during the first two years, especially when the total oxygen at bottling exceeds 1.5 mg/L.
Highlights
Oxygen is one of the main factors for wine’s evolution
Significance and impact of study: This study puts into perspective the impact of Oxygen Transmission Rate (OTR) closure on sensory characteristics evolution of wine consumed during the first two years, especially when the total oxygen at bottling exceeds 1.5 mg/L
B4 and C3 closures, – HSO of B4 and C3 closures stabilised at higher content, while there was not significant difference of dissolved in the wine (DO) between all the closures
Summary
Oxygen is one of the main factors for wine’s evolution. Oxygen captured in the headspace (HSO) and dissolved in the wine (DO) must be reduced as much as possible. The management of O2, CO2 and SO2 at filling and the choice of stopper are the key factors of the shelf life, manageable by the conditioner before bringing bottles to market. The oxygen ingresses during and post bottling lead to the decrease of sulfites. Sulfites react with the products of wine oxidation and in particular with hydrogen peroxide, product of the oxidation of phenolic compounds [2, 3]. For red wines, controlled oxygen ingresses are necessary and variable according to the expected quality before and after bottling especially to avoid the reduction [5, 6]
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