Back to Search
Start Over
Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite
- Source :
- Journal of the science of food and agricultureREFERENCES. 100(2)
- Publication Year :
- 2019
-
Abstract
- BACKGROUND: Bottle storage can affect color, aroma and phenolic composition of white wine. Very little information is reported about the bottle evolution during storage of white wines without added sulfites and/or using other antioxidants. This work is aimed at studying the evolution of the main enological parameters, phenolic and volatile profiles of a white wine without added sulfites, during 15 months of storage in bottle at different light and temperature conditions, compared with a control stored with sulfur dioxide. Dark storage at 12 °C (D12‐S, D12‐NS) and 30 °C (D30‐S, D30‐NS) were compared to investigate the temperature effect, meanwhile uncontrolled temperature and light condition (UTL‐S, UTL‐NS) simulated improper storage conditions. RESULTS: Volatile acidity, absorbance at 420 nm and total phenols were higher in UTL‐NS and D30‐NS wines. The trans forms of hydroxycinnamic esters decreased, whereas, the cis forms, as well as caffeic acid derivatives, significantly increased in samples without added sulfites. The storage without sulfites also accelerated the hydrolysis of acetate esters. However, it did not affect most of the ethyl esters whose content remained almost the same between sulfite added (S) and no sulfite added (NS) wines. CONCLUSION: The presence of sulfites in the bottle helped to preserve the volatile compounds of young wines; however, even more important seemed to be the optimal storage (dark and low temperature), as unsuitable conditions favored aroma degradation of bottled wine, regardless of sulfite protective action. © 2019 Society of Chemical Industry
- Subjects :
- business.product_category
Color
Wine
Mass Spectrometry
chemistry.chemical_compound
Sulfite
Phenols
Bottle
Caffeic acid
Humans
Sulfites
Sulfur Dioxide
Food science
Aroma
Volatile Organic Compounds
Nutrition and Dietetics
biology
Hydrolysis
Temperature
food and beverages
biology.organism_classification
chemistry
Food Storage
White Wine
Taste
Odorants
Composition (visual arts)
business
Agronomy and Crop Science
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 10970010
- Volume :
- 100
- Issue :
- 2
- Database :
- OpenAIRE
- Journal :
- Journal of the science of food and agricultureREFERENCES
- Accession number :
- edsair.doi.dedup.....7ab96a2a08e1038a8912088185647a97