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Abstract
The quality of wine can be affected by several factors after bottling: temperature changes, shipment time, type and amount of mechanical stress (vibrations) and environmental conditions, such as light exposure and relative humidity. The effects of delivery using different packaging systems (boxes, bottles, containers) and the impacts of mode of shipment (car, truck, airplane and cargo ship) are reviewed, along with compositional markers, the reactions leading to off-odours and/or off-flavours and the approaches to monitoring transportation conditions (temperature, relative humidity and type and entity of vibration) and their impacts on the sensory profile of the wine. Temperature fluctuations are more prevalent during the transport of wine over land than by sea, and may lead to a decrease in the fresh, fruity and floral aromas of the wine and to premature aging due to the ‘pump’ effect (repeated expansion and contraction cycles). Trans-shipment phases should be reduced to a minimum, especially in hot climates. Vibrations, even for a short period of time (15 days), can alter the overall quality of the product.
Highlights
Wine quality is influenced by several factors, such as light exposure (Arapitsas et al, 2020; Fracassetti et al, 2017), temperature fluctuations (Benítez et al, 2006), vibrations (Chung et al, 2008), contact with oxygen (Lopes et al, 2006) and humidity
The shelf life of a wine essentially begins at bottling; from this moment the product is subjected to quality changes during storage and delivery (Hartley, 2008)
Prolonged low relative humidity might reduce the sealing properties of cork stoppers due to cork contraction and consequent dry out, and it may cause and increase mechanical fragility, which will lead to the cork stopper crumbling when the bottle is opened
Summary
Wine quality is influenced by several factors, such as light exposure (Arapitsas et al, 2020; Fracassetti et al, 2017), temperature fluctuations (Benítez et al, 2006), vibrations (Chung et al, 2008), contact with oxygen (Lopes et al, 2006) and humidity. The shelf life of a wine essentially begins at bottling; from this moment the product is subjected to quality changes during storage and delivery (Hartley, 2008). The shipping method, the storage conditions and the packaging material are the most important factors to control in order to guarantee the shelf life of wine during transportation. The ongoing reactions causing these microscopical changes can acquire exponential rates or accelerate at varying rates as a result of the effects of different types of environmental conditions, such as high temperatures (Scrimgeour et al, 2015).
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