Comparative Evolution of Oxygen, Carbon Dioxide, Nitrogen, and Sulfites during Storage of a Rosé Wine Bottled in PET and Glass

Abstract

The management of dissolved and headspace gases during bottling and the choice of packaging are both key factors for the shelf life of wine. Two kinds of 75 cL polyethylene terephthalate (PET) bottles (with or without recycled PET) were compared to glass bottles filled with a rosé wine, closed with the same screwcaps and stored upright at 20 °C in light or in the dark. Analytical monitoring (aphrometric pressure, headspace volume, O2, N2, CO2, and SO2) was carried out for 372 days. After the consumption of O2 trapped during bottling, the total O2 content in glass bottles remained stable. A substantial decrease of CO2 and SO2 concentration and an increase of O2 concentration were observed in the PET bottles after 6 months because of the considerable gas permeability of monolayer PET. Light accelerated O2 consumption during the early months. Finally, the kinetic monitoring of partial pressures in gas and liquid phases in bottles showed contrasting behavior of O2 and N2 in comparison with CO2.

Effect of storage in glass and polyethylene terephthalate bottles on the sensory characteristics of rosé wine

“…From the results obtained, it should be stressed that a concentration of 3% of oxygen scavengers within the PET material allowed the conservation of the sensory attributes of the wines similar to those observed in glass bottles after 12 months of storage. Such results confirmed that most of the sensory differences observed between glass and PET in both experiments could mainly be attributable to wine oxidation, linked to higher oxygen transfer through PET material (Toussaint et al ).…”

“…The use of PET bottles for wine bottling needs to take into account the particular properties of PET towards gas transfer, especially oxygen (Toussaint et al ). It has been previously shown that a bottle closure with a high OTR increases the colour intensity of rosé wines during storage after 10 months, which was mostly attributed to the loss of sulfite and the release of coloured anthocyanins from colourless bisulfite adducts (Wirth et al ).…”

“…This study is a part of the Novinpak project (http://www.novinpak.org). Within the framework of this project, some results have already been obtained and published on the migration into the PET material of chemical compounds of wine (Dombre et al ,b), on the kinetics of dissolved gases and SO 2 in the wine (Toussaint et al ), on the barrier properties of the PET and recycled PET (Dombre et al ), and on life cycle analysis of these PET bottles (Gérand and Roux ). The present study presents a complementary approach based on the sensory evaluation of rosé wine during storage in PET and glass bottles.…”

Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine

“…Heterogeneity remained limited because the highest intraprocedural standard deviation was 0.28 mg/bt (Table 3) and the maximum intraprocedural deviation was 0.53 mg/bt (between B1 and C3). As already described several times [29][30][31], both oxygen in the headspace and dissolved in the wine were consumed. This decrease was not linear because 90% of initial TO 2 was consumed after 35 days.…”

New Trends in Beverage Packaging Systems: A Review

“…In the case of wine, a large number of studies have described the modification and/or evolution of oxygen, carbon dioxide, nitrogen, and sulfites inside the packaging [26]; the oxidative stability of the product [27]; the presence of aromatic compounds [15,18,28,29]; and changes in sensory, chemical [30] or physical properties [29,31]. Moreover, overall mechanisms involved after packaging such as chemical reactions (esterification, hydrolysis, and oxidation), aging, and possible transfer through the packaging or the cap that can produce any loss, increase, appearance or disappearance of aromatic compounds are reported.…”