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Browsing by Author "Ferreira, H."

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  • Influence of packaging and aging on the red wine volatile composition and sensory attributes
    Publication . Moreira, Nathalie; Lopes, P.; Ferreira, H.; Cabral, M.; Pinho, P. Guedes de
    This work studied the volatile composition and sensory properties of red wines after packaging under different configurations: bag-in-box (BIB) and glass bottles sealed with natural cork stoppers. The experiments were carried out over a period of 12 months and analysis were performed at initial time (just before packaging) and after 3, 6 and 12 months of storage. Volatile compounds composition was determined by two different analytical techniques which combined headspace solid-phase micro- extraction (HS-SPME) with gas chromatography-ion trap/mass spectrometry (GC-IT/MS). Sensory analysis and other enological parameters, such as free and total SO2 and color intensity, were also monitored. Results showed that, after one year of storage, BIB wines were characterized by higher levels of several carbonyl compounds when compared to bottled wines. Moreover, bottled wines sealed with cork stoppers retained much more free and total SO2 than wines in BIB. In addition, the premature wine development under BIB was confirmed by sensory analyses.
    2016Journal article Restricted access Show more
  • Sensory attributes and volatile composition of a dry white wine under different packing configurations
    Publication . Moreira, N.; Lopes, P.; Ferreira, H.; Cabral, M.; Pinho, P. Guedes de
    The aim of this work was to study the effect of different configurations of packaging on the volatile composition and sensory properties of a white wine. Certain oenological parameters were also evaluated. Bag-in-box (BIB) and glass bottles sealed with two different cork stoppers, natural and Neutrocork (technical), were used in the experiments. Analysis were carried out before packaging and after 3, 6 and 12 months of storage. Results showed that wines packaged in BIB presented higher levels of brown color than wines in bottles sealed with corks. In all packaging configurations, the content of free SO2 decreased with storage time; however, BIB wines showed a lower content of free SO2 than bottle wines during 12 months. Moreover, wines under BIB presented a significant lower amount of 2-phenylethanol, 2-phenylethyl acetate, isoamyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, linalool and b-damascenone than bottled wines.
    2018Journal article Restricted access Show more