Ontology highlight
ABSTRACT:
SUBMITTER: Moreira N
PROVIDER: S-EPMC5756201 | biostudies-other | 2018 Jan
REPOSITORIES: biostudies-other
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]