Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine
When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate th...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/14/2719 |
| _version_ | 1797589315986915328 |
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| author | Alessandro Bianchi Isabella Taglieri Monica Macaluso Chiara Sanmartin Angela Zinnai Francesca Venturi |
| author_facet | Alessandro Bianchi Isabella Taglieri Monica Macaluso Chiara Sanmartin Angela Zinnai Francesca Venturi |
| author_sort | Alessandro Bianchi |
| collection | DOAJ |
| description | When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO<sub>2</sub> and Free SO<sub>2</sub> and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage. |
| first_indexed | 2024-03-11T01:04:47Z |
| format | Article |
| id | doaj.art-9b54d8e8d6f64b04889466407ef1a4ee |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:04:47Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9b54d8e8d6f64b04889466407ef1a4ee2023-11-18T19:20:23ZengMDPI AGFoods2304-81582023-07-011214271910.3390/foods12142719Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red WineAlessandro Bianchi0Isabella Taglieri1Monica Macaluso2Chiara Sanmartin3Angela Zinnai4Francesca Venturi5Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyWhen bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO<sub>2</sub> and Free SO<sub>2</sub> and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage.https://www.mdpi.com/2304-8158/12/14/2719red winesulfur dioxidecapping systemssensory analysisscrew capTetra Brik |
| spellingShingle | Alessandro Bianchi Isabella Taglieri Monica Macaluso Chiara Sanmartin Angela Zinnai Francesca Venturi Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine Foods red wine sulfur dioxide capping systems sensory analysis screw cap Tetra Brik |
| title | Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine |
| title_full | Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine |
| title_fullStr | Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine |
| title_full_unstemmed | Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine |
| title_short | Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine |
| title_sort | effect of different packaging strategies on the secondary shelf life of young and structured red wine |
| topic | red wine sulfur dioxide capping systems sensory analysis screw cap Tetra Brik |
| url | https://www.mdpi.com/2304-8158/12/14/2719 |
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