Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures

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dc.citation.issue12
dc.citation.volume10
dc.contributor.authorTchouakeu Betnga PF
dc.contributor.authorLongo E
dc.contributor.authorMerkytė V
dc.contributor.authorDupas de Matos A
dc.contributor.authorRossetti F
dc.contributor.authorBoselli E
dc.contributor.editorCâmara JS
dc.contributor.editorTeixeira JAC
dc.contributor.editorPerestrelo RM
dc.coverage.spatialSwitzerland
dc.date.accessioned2023-10-24T00:36:06Z
dc.date.accessioned2023-10-25T20:49:28Z
dc.date.available2021-11-25
dc.date.available2023-10-24T00:36:06Z
dc.date.available2023-10-25T20:49:28Z
dc.date.issued2021-12
dc.date.updated2023-10-16T03:02:44Z
dc.description.abstractVolatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wine after 30 months of storage in bottles. Each wine was sealed with closures made of a 'blend' (B) of natural cork microgranules and polymers without glue and was compared with wines closed with other types of corks (C; a technical cork 1 + 1, or an agglomerated natural cork or a natural one-piece cork). Glutathionyl caftaric acid (GRP) was inversely correlated with total SO2 content and was higher in all three red wines closed with B compared to C, whereas epicatechin was higher in three wines closed with C compared to B. Three volatile compounds formed by fermentation (ethyl butanoate, isoamyl lactate, and octanol) were inversely correlated with both free and total SO2. In terms of their volatile profiles, ethyl octanoate and 2,3-butanediol were significantly higher in the Lagrein red wines closed with C closures, whereas no significant difference was observed in Merlot, Lagrein rosé and St. Magdalener wines. Small differences in some phenolic compounds due to the type of closure were found: GRP, syringic acid, (+)-catechin, and (-)-epicatechin differentiated the Merlot wines closed with B from the C closures. Protocatechuic acid and GRP levels differentiated the Lagrein red wines according to their closure type, whereas only (-)-epicatechin differentiated the Lagrein rosé wines. GRP, caffeic acid, (-)-epicatechin, and anthocyanin content differentiated the St. Magdalener wines according to their closure type. Even though St. Magdalener and Lagrein rosé closed with C could be distinguished from those closed with B by using the (sensory) triangle test (α = 0.05), these differences appeared to be relative as it did not include all the wines in a systematic manner.
dc.description.confidentialfalse
dc.edition.editionDecember 2021
dc.format.extent2918-
dc.identifierARTN 2918
dc.identifierfoods10122918
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/34945469
dc.identifier.citationTchouakeu Betnga PF, Longo E, Merkytė V, Dupas de Matos A, Rossetti F, Boselli E. (2021). Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures.. Foods. 10. 12. (pp. 2918-).
dc.identifier.doi10.3390/foods10122918
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10179/20382
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/10/12/2918
dc.relation.isPartOfFoods
dc.rights(c) 2021 The Author/sen_US
dc.rightsCC BYen_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectbottle storage
dc.subjectclosures
dc.subjectdissolved oxygen content
dc.subjectphenolic compounds
dc.subjectsulfur dioxide
dc.subjectvolatile profile
dc.subjectwine ageing
dc.titleEffects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures
dc.typeJournal article
pubs.elements-id450257
pubs.organisational-groupOther
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