Abstract
Post-bottling storage is a critical phase for rosé sparkling wines because they are photosensitive and suffer from degradation over time, resulting in colour and aroma changes. This study evaluated the effect of post-bottling storage conditions on the chromatic characteristics and sensory profile of a rosé sparkling wine, stored in Antique Green glass bottle for 9 months following the disgorgement. Samples were stored at 30 °C in the dark (D30), at 5 °C in the dark (D5) and at 5 °C under UV irradiation (UV5).At the end of post-bottling storage, a considerable variation in colour intensity (CI) and hue (H) was revealed in comparison to the initial values. In UV5 an important reduction of CI (−22%) and a remarkable increase of H (+46%) was revealed, whereas in D30 sparkling wine both CI (+16%) and H (+33%) increased. The sample under the suitable storage conditions (D5) exhibited only a slight increase of CI (+4%) and H (+9%). After 9-months, the sensory profile of D30 was characterized by burnt notes, although UV5 received the worst judgment due to the presence of olfactory defects (wet wool, foxy and meaty character) deriving from photo degradation processes.
Published Version
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
