Abstract
Aim: The aim of this project was to identify the characteristic flavor and off-flavor compounds that could be used as potential oxidation markers to establish the quality of the stored wines and to predict the wines’ shelf life employing a mathematical model.Materials and methods: Six mono-varietal Greek white wines (produced by three varieties) were bottled using two types of corks having different oxygen permeability properties. Volatile compounds, resistance to oxidative degradation and total and free-sulfur dioxide content were recorded in all samples. Results were processed using the root cause analysis versus packaging and storage conditions. Additionally, a predictive model has been constructed to estimate the shelf life of the bottled wine.Results: Physicochemical analysis indicated the absence of significant oxidative degradations during the first 7 months. Furthermore, 12-month stored samples showed a significant alteration in their flavor profile. Based on the concentration of the selected oxidation marker (isoamyl-alcohol), the possibility of the bottled product not reaching the end of its shelf life, has been used to quantify the product’s quality. A very successful fit was achieved between mathematical and experimentally obtained data concerning shelf life predictions.Significance and impact of the study: The modeling of the results indicated the importance of cork selection due to the Oxygen Transmission Rate (OTR) values that potentially impact the quality of the wines in time, according to the evolution of the isoamyl-alcohol concentration. For the wine industry, the selection of the appropriate cork according to the wine type is an important consideration.
Highlights
Key physicochemical properties that enable the packaging to achieve its protection functions are its barrier properties to oxygen, carbon dioxide, moisture, light and aroma compounds
Given the permeability of the two cork types, as provided by the producer, (DIAM P015= 0.0008 cm3/day, DIAM P035 = 0.0015 cm3/day), we may comment that the amount of oxygen entering the bottles over a 12 month time period is respectively 0.168 cm3 and 0.315 cm3 per 750 ml of wine, or 0.224 cm3 and 0.420 cm3 per liter of wine, corresponding to 0.32 and 0.6 mg, respectively
The investigation of the impact of oxygen permeating through the corks on the oxidation markers for various Greek white wines was performed
Summary
Key physicochemical properties that enable the packaging to achieve its protection functions are its barrier properties to oxygen, carbon dioxide, moisture, light and aroma compounds. With respect to the migration of low molecular weight compounds from the package to the product and/or flavour scalping (sorption of volatile aroma compounds of the product by the packaging material) is highly significant (Revi et al, 2014). The impermeability of cork to liquids and gases and its high compressibility and flexibility, make it ideal for sealing bottles. It is well known that in bottled wines sealed with cork several problems may occur; these include cork taint, mainly due to 2,4,6-trichloroanisole (TCA), resulting in the rejection of wine by consumers; variability in transmission (i.e. diffusion and permeation) of gases that can contribute to post-bottling oxidation of wine (Giunchi et al, 2008). Bottle storage contributes to the improvement of red wine quality. Some white wines may derive short-term benefits from the development of a characteristic bottle bouquet (Kallithraka et al, 2009)
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