Abstract
Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.
Highlights
Wine flavor is composed of a wide variety of compounds with different organoleptic properties, which will slightly evolve during bottle aging due to the limited quantities of oxygen penetrating through the closures [1,2,3,4]
Phenolic compounds all rosé wine were clustered into two groups anthocyanin compounds were quantified, which might be due to the short maceration time during using k-means algorithm after normalization process
Many volatile compounds exhibited a decreasing trend during bottle aging and the total intensity of aroma declined obviously compared with their counterparts prior to bottling in all wines
Summary
Wine flavor is composed of a wide variety of compounds with different organoleptic properties, which will slightly evolve during bottle aging due to the limited quantities of oxygen penetrating through the closures [1,2,3,4]. Different types of closures exhibit different abilities in preventing oxygen penetration due to their structural differences [6,7]. Natural corks are the traditional choice of closure in the wine industry, but other types of closures are used by wine producers. Agglomerated corks and technical corks are made of offcuts of oak wood, can be named oak-based corks as opposed to natural corks. In comparison with oak-based corks, polymer synthetic plugs and screw caps are more economical and less dependent on the raw material limitation
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
