Dataset Information

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

ABSTRACT: 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 ?-damascenone than bottled wines.

SUBMITTER: Moreira N

PROVIDER: S-EPMC5756201 | biostudies-other | 2018 Jan

REPOSITORIES: biostudies-other

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

Moreira N N Lopes P P Ferreira H H Cabral M M Guedes de Pinho P P

Journal of food science and technology 20171101 1

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 ...[more]

PMID: 29358836

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Project description:The impact of optical berry sorting was investigated using Grenache, Barbera, and Cabernet Sauvignon grapes from Yolo County, California in 2016. Optical sorting parameters were adjusted to remove underripe berries and material other than grapes using color parameters. Wines were made from three treatments, control (no sorting), sort (accepted material), and reject (material rejected by the optical sorter). The rate of rejection was approximately 14.9%, 3.9%, and 1.5% (w/w) for Grenache, Barbera, and Cabernet Sauvignon, respectively. Chemical composition in the finished wines was analyzed by the Adams-Harbertson assay and reversed-phase high-performance liquid chromatography for phenolics, and head-space solid-phase microextraction gas chromatography mass spectrometry for aroma profiling. In general, optical sorting was successful in removing underripe berries and material other than grapes as evidenced by lower ethanol levels and higher concentrations of total phenolics and tannin (due to the inclusion of material other than grapes) in wine made from rejected material. Despite this, no difference in final ethanol content and minimal differences in phenolic composition were observed between control and sort treatment wines for the three varieties studied. Differences were observed in the aroma profiles of the reject treatments for all three varieties compared to sort and control; however, few compounds differed significantly between the sort and control treatments. Descriptive sensory analysis revealed that panelists had difficulty distinguishing aroma, taste, mouthfeel, and color parameters among wines made from different treatments for all three varieties. Thus, optical sorting had minimal impact on wine sensory properties using the varieties and vineyards studied. Optical sorting may be used to differentiate and sort for different ripeness levels using color as a primary criterion; however, the impact on the resulting wine is likely dependent on the initial variability in grape ripeness.

Dataset Information

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

Publications

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

Similar Datasets

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