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Influence of packaging and aging on the red wine volatile composition and sensory attributes

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dc.contributor.authorMoreira, Nathalie
dc.contributor.authorLopes, P.
dc.contributor.authorFerreira, H.
dc.contributor.authorCabral, M.
dc.contributor.authorPinho, P. Guedes de
dc.date.accessioned2017-10-13T19:07:44Z
dc.date.available2017-10-13T19:07:44Z
dc.date.issued2016
dc.description.abstractThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMOREIRA, 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. 14-23pt_PT
dc.identifier.doi10.1016/j.fpsl.2016.02.005pt_PT
dc.identifier.eid84960474097
dc.identifier.urihttp://hdl.handle.net/10400.14/23092
dc.identifier.wos000382360700003
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation007265 -UID/QUI/50006/2013pt_PT
dc.relationChemical interpretation of oxidative phenomena in wines: causes and effects
dc.subjectRed winept_PT
dc.subjectCork stopperpt_PT
dc.subjectBag-in-boxpt_PT
dc.subjectVolatile compositionpt_PT
dc.titleInfluence of packaging and aging on the red wine volatile composition and sensory attributespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleChemical interpretation of oxidative phenomena in wines: causes and effects
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F109668%2F2015/PT
oaire.citation.endPage23
oaire.citation.startPage14
oaire.citation.titleFood Packaging and Shelf Lifept_PT
oaire.citation.volume8
person.familyNameGuedes de Pinho
person.givenNamePaula
person.identifier392870
person.identifier.ciencia-id2510-1418-EF48
person.identifier.orcid0000-0002-7395-5700
person.identifier.scopus-author-id6504448214
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication0bde318f-79f7-4130-8600-e553f3384cc6
relation.isAuthorOfPublication.latestForDiscovery0bde318f-79f7-4130-8600-e553f3384cc6
relation.isProjectOfPublication47a45731-5ac9-4113-88e8-ca4a1d75c77f
relation.isProjectOfPublication.latestForDiscovery47a45731-5ac9-4113-88e8-ca4a1d75c77f

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