Abstract
The study of the processes of the influence of capping and packaging on the quality of finished products during storage is an important component of maintaining the stable quality of wines. It has been found that packaging has a significant impact on the evolution of wine during storage. It was found that the variation in the content of total sulfur dioxide and dissolved oxygen depending on the type of packing has an inverse relationship. The dissolved oxygen content was higher in wines bottled in glass bottles and PET (polyethylene terephthalate) bottles compared to products in composite packaging. These results are metrics to consider when choosing the packaging depending on the intended distribution and marketing method. The closures are the source of a variety of microbiological and chemical substances in wine. The nomenclature depends on the kind and the type of used plugs. Natural cork, in most cases, enriches the wine with substances of microbiological origin, as well as their waste products. Synthetic closures introduce chemical components that are not inherent in the nature of wine, thereby disrupting the aroma and color of the product.
Highlights
Grapes are the raw material for a wide range of products
The dissolved oxygen content was higher in wines bottled in glass bottles and PET bottles compared to products in composite packaging
It was found that the wines bottled in polyethylene terephthalate had extraneous tones and flavors in aroma and taste, characterized as synthetic
Summary
Grapes are the raw material for a wide range of products. Its popularity is primarily due to the content in it of a huge amount of useful substances, which include vitamins, macro- and microelements, proteins and amino acids, including essential ones, fats and fatty acids, sterols, and carbohydrates. The strict requirements are imposed on the quality of such products, and compliance with them is regularly monitored It is well known [1,2,3,4] that in the process of storing wines, their aging takes place, at which pleasant taste notes appear, arising from the properties of grapes, fermenting yeast, possible aromatic compounds that are transferred from the barrels during further aging and storage and ripening time in the package. The variability of this deterioration of aromatic properties is strongly influenced by differences in the permeability for oxygen between different types of packaging and closures [6, 7]. The study of the influence of auxiliary means, namely, consumer packaging and its closure on the change in the quality of wines is relevant
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