Repository logo
 
No Thumbnail Available
Publication

Sensory attributes and volatile composition of a dry white wine under different packing configurations

Use this identifier to reference this record.
Name:Description:Size:Format: 
20632958.pdf450.96 KBAdobe PDF Download

Advisor(s)

Abstract(s)

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.

Description

Keywords

White wine Cork stopper Bag-in-box Volatile composition

Citation

Moreira, N., Lopes, P., Ferreira, H., Cabral, M., Guedes de Pinho, P. (2018). Sensory attributes and volatile composition of a dry white wine under different packing configurations. Journal of Food Science and Technology, 55(1), 424-430

Organizational Units

Journal Issue