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Advisor(s)
Abstract(s)
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.
Description
Keywords
Red wine Cork stopper Bag-in-box Volatile composition
Citation
MOREIRA, Nathalie; LOPES, P.; FERREIRA, H.; CABRAL, M.; PINHO, P. Guedes de - Influence of packaging and aging on the red wine volatile composition and sensory attributes. Food Packaging and Shelf Life. ISSN 2214-2894. Vol. 8 (2016), p. 14-23