Abstract
The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.
Highlights
Dry white wines are normally consumed within a short period of time after bottling.Their quality at the time of consumption will be closely related to their chemical composition and sensory characteristics before bottling, storage conditions such as temperature, light exposure or oxygen transmitted through cork stoppers will determine the evolution of their initial quality [1].Exposure to oxygen, light or high temperatures of white wines during storage has a negative effect on their quality
All the values obtained are typical for that kind of wine and generally remained stable during bottle aging, some variations were detected in the acetic acid and free and total SO2 contents
The concentration of the acetic acid varied from 0.08 g/L in the initial wine to 0.21 g/L in the sample storage with the lowest quality natural corks (THR) under commercial conditions
Summary
Dry white wines are normally consumed within a short period of time after bottling. Their quality at the time of consumption will be closely related to their chemical composition and sensory characteristics before bottling, storage conditions such as temperature, light exposure or oxygen transmitted through cork stoppers will determine the evolution of their initial quality [1]. There are several studies about the effect of the oxygen on the chemical and sensorial composition of dry white wines during aging They mainly focused on the influence of oxygen concentration, together with other factors as temperature, pH or SO2 concentration, on the development of undesirable compounds [7,8]. During bottle aging, the evolution of the chemical and sensory composition of white wines does depend on the oxygen concentration Other parameters such as concentration of transition metal ions, temperature and light exposure are essential to achieve the preservation of wine quality and extend its useful life. Molecules 2021, 26, 232 bottled in clear glass bottles with three different corks: two natural corks of different visual quality grades, super and third, and a microgranulated cork
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