Abstract
Aims: The management of O2, CO2 and SO2 at bottling and the choice of closure are two key factors of the shelf life of bottled wines before bringing them to market. The impact of eight closures (four screw caps, two synthetic stoppers and two technical stoppers) was evaluated on a red Merlot/Tannat wine. The results of a rosé wine are also discussed.Methods and results: Analytical monitoring (O2, CO2, SO2, aphrometric pressure, L*, a*, b*) was carried out over 538 days of storage at 20°C, along with two sensory analyses at 10 and 17 months. The average wine total O2 content at the time of bottling was 2 mg/L. Intra- and inter-procedure variability was controlled, including for dissolved CO2 content.Conclusion: Unlike closures with the highest Oxygen Transmission Rate (OTR), the two technical stoppers 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 4 to 18 months after bottling), with more free SO2 and less color change. However, the OTR gradient (5 to 67 µg/d) observed through the physicochemical analyses was not necessarily confirmed by the two sensory analyses.Significance and impact of the study: This study puts into perspective the impact of closure OTR on the sensory characteristics evolution of wine consumed within the first two years, especially when total O2 at bottling exceeds 1.5 mg/L.
Highlights
IntroductionThe level of oxygen captured in the headspace (HSO) and dissolved in the wine (DO) must be reduced as much as possible
Oxygen is one of the main factors for wine’s evolution
The Oxygen Transmission Rate (OTR) of closures regulates the transfer of oxygen inside the bottle after bottling
Summary
The level of 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 closure act as key factors of the shelf life of bottled wines. Oxygen ingress during and post bottling leads to a loss of sulfites. The wine becomes more sensitive to oxidation and ages faster. Godden et al (2001) highlighted a critical concentration of free SO2 of 10 mg/L below which a Semillon wine is perceived as substantially affected by oxidized aromas. For red wines, controlled oxygen ingress is necessary and variable according to the expected quality before and after bottling, especially to avoid reduction (Caillé et al, 2010; Ugliano et al, 2012)
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