Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines
The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigate...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/1/232 |
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| author | María Consuelo Díaz-Maroto Manuel López Viñas Lourdes Marchante María Elena Alañón Ignacio Javier Díaz-Maroto María Soledad Pérez-Coello |
| author_facet | María Consuelo Díaz-Maroto Manuel López Viñas Lourdes Marchante María Elena Alañón Ignacio Javier Díaz-Maroto María Soledad Pérez-Coello |
| author_sort | María Consuelo Díaz-Maroto |
| collection | DOAJ |
| description | The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO<sub>2</sub> and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in <i>trans</i>-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters. |
| first_indexed | 2024-03-10T13:29:30Z |
| format | Article |
| id | doaj.art-e44610fe0ef9461ca085e9830fbe2869 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T13:29:30Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e44610fe0ef9461ca085e9830fbe28692023-11-21T08:21:30ZengMDPI AGMolecules1420-30492021-01-0126123210.3390/molecules26010232Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White WinesMaría Consuelo Díaz-Maroto0Manuel López Viñas1Lourdes Marchante2María Elena Alañón3Ignacio Javier Díaz-Maroto4María Soledad Pérez-Coello5Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, SpainArea of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, SpainInstituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, 13700 Ciudad Real, SpainArea of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, SpainDepartamento de Ingeniería Agroforestal, Escuela Politécnica Superior, Universidad de Santiago de Compostela, Campus Universitario s/n, 27002 Lugo, SpainArea of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, SpainThe effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO<sub>2</sub> and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in <i>trans</i>-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.https://www.mdpi.com/1420-3049/26/1/232shelf lifestoragecorkwinephenolic compoundsvolatile compounds |
| spellingShingle | María Consuelo Díaz-Maroto Manuel López Viñas Lourdes Marchante María Elena Alañón Ignacio Javier Díaz-Maroto María Soledad Pérez-Coello Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines Molecules shelf life storage cork wine phenolic compounds volatile compounds |
| title | Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines |
| title_full | Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines |
| title_fullStr | Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines |
| title_full_unstemmed | Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines |
| title_short | Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines |
| title_sort | evaluation of the storage conditions and type of cork stopper on the quality of bottled white wines |
| topic | shelf life storage cork wine phenolic compounds volatile compounds |
| url | https://www.mdpi.com/1420-3049/26/1/232 |
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