Abstract
Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid, p-coumaric acid, trans-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rosé, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rosé, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle.
Highlights
Between production and consumption, wine spends a considerable part of its life cycle stored in the bottle
This work explores the influence of type of stopper and storage period on the phenolic and volatile profiles of less-studied red and rosé wines from Lagrein and Schiava/Vernatsch red grape varieties during 12 months of bottle storage
The total phenolic content clearly decreased during the bottle storage, with a remarkable loss recorded between six and 12 months, as observed in previous studies on a Cabernet Sauvignon [18]
Summary
Wine (especially red) spends a considerable part of its life cycle stored in the bottle. From most food products, which are at their best quality level when fresh, wine needs an ageing period to reach its optimum quality. Wine is a complex matrix that undergoes several changes during bottle storage involving chemical and organoleptic properties. Aroma, taste and mouthfeel are related to the quality of the Molecules 2020, 25, 4276; doi:10.3390/molecules25184276 www.mdpi.com/journal/molecules. Phenolic compounds are responsible for several reactions in wine during bottle storage, such as changes in color, mouthfeel and oxidation level [4,5]. Wine aroma tends to evolve as a result of the occurrence of numerous reactions. The excess of oxygen readily induces oxidative spoilage, which results in some off-odors such as cooked vegetable, woody, liquor and animal [6,7] in the bottled wine. Other factors may interact to affect the chemical profile, such as the light transmittance spectrum, due to the color of the bottle [8]
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