Changes in the polyphenolic and volatile content of “Fino” Sherry wine exposed to high temperature and ultraviolet and visible radiation

Chemical changes in Apulia table wines as affected by plastic packages

“…At 7 months, it shows significantly higher values between wines packed in PET bottles and OxSc-PET samples (similar to the control). The absorbance at 420 nm, the wavelength typically used when measuring the degree of browning undergone by a wine (Benítez et al, 2006;Macías, Pina, & Rodríguez, 2001), was monitored for the entire period of observation to study the change in wine color during storage. As expected, an increase in the 420 nm absorbance values over storage time was observed for all wines, which is indicative of the wine color evolution from red to orange-brown together with a quality degradation.…”

“…Oxidation can produce significant organoleptic modifications in wine flavor and color, mainly consisting of a loss of aromatic freshness, degradation of anthocyanins, the pigments mainly responsible for wine color, and the appearance of brown precipitates of condensed phenolic material (Benítez, Castro, Natera, & Barroso, 2006;Cheynier, Basire, & Rigaud, 1989;Gó mez, Martínez, & Laencina, 1995;Simpson, 1982;Singleton, 1987;Zurbano et al, 1995). Wine capacity to take up oxygen and to withstand oxidation is roughly measured by the total content of phenols, phenols being the major substrates for oxygen in wine.…”

Biodegradable poly-lactic acid package for the storage of carbonic maceration wine

“…An increase over storage time of 420 nm absorbance values (Fig. 1c), the wavelength typically used when measuring the degree of browning undergone by wine (Benítez et al, 2006;Macías, Pina, & Rodríguez, 2001) was observed for all wines. Significant differences arose since the first storage month between both alternatively bottled wines and the control, suggesting that samples were submitted to oxidation phenomena in the following descendent order: PLAbottled, PET-bottled wine, control.…”

“…When wine is not well protected through a sufficient sulfitation, the presence of a high oxygen content could promote an acetic bacteria attack, and the subsequent development of acetic acid and ethyl acetate. However, also chemical oxidation can produce significant organoleptic modifications in wine flavor and color, mainly consisting of a loss of aromatic freshness and the appearance of brown precipitates of condensed phenolic material (Benítez, Castro, Natera, & Barroso, 2006;Cheynier, Basire, & Rigaud, 1989;Gómez, Martínez, & Laencina, 1995;Simpson, 1982;Singleton, 1987;Zurbano et al, 1995). Wine capacity to take up oxygen and to withstand oxidation is roughly measured by the total content of phenols, being phenols the major substrates for oxygen in wine.…”

New Packaging for Food Beverage Applications

“…Carbonic maceration yields light red wines with low tannins, intense color, and fresh, fruity flavors, which are not suitable for aging and should be consumed early (Jackson 2000). As previously reported, the SL of a wine is directly related to the oxygen content to which it is exposed (Escudero et al 2002) and to the sensory modifications to flavor, color, and appearance (Benítez et al 2006;Gómez et al 1995). Therefore, classic enological parameters, including volatile fraction, and sensory attributes were monitored by the aforementioned authors over a 4-month storage period.…”