Effect of Bottle Storage on Colour, Phenolics and Volatile Composition of Malvasia and Moscato White Wines

Abstract

The effect of bottle storage on the colour, phenolics and volatile composition of Malvasia and Muscat wines obtained from grapes grown in Sardinia was evaluated. Colour was evaluated by UV-VIS spectrophotometry and by tristimulus colorimetry. Polyphenols were analysed by UV-VIS spectrophotometry and HPLC-DAD. GC/MS was used to identify and quantify the content of free and bound volatile compounds. As expected, the absorbance values at 420 nm increased significantly for both wines during storage, due to oxidative browning, while difference in colour (DE*) from the beginning of storage and after 18 months was more intense in the Muscat wine than in the Malvasia wine. A significant decrease was observed in different phenolic compounds over time, especially in the Malvasia wine. In-bottle storage for 18 months at 20°C in the dark resulted in a significant decrease in all the classes of free and bound volatiles. These finding enhance knowledge regarding the effects of bottle storage on Muscat and Malvasia wines. This is of interest because, rather surprisingly, this topic has been poorly investigated in relation to these two varieties.

Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors

“…These reactions may have a negative or positive impact from the consumer's viewpoint [5,6]. Some authors have evaluated the factors related to wine aging, such as: the adverse influence of light and the influence of the bottle color on the evolution of the color and volatile composition of a wine [7][8][9][10][11][12]. However, studies to measure the effect of bottle colors on the profile of several families of phenolic compounds related to wine quality, such as flavanols, flavonols, phenolic acids, anthocyanins, and stilbenes, have not been previously reported.…”

Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes

“…It is well known that during maturation, oxygen promotes deep changes in the phenolic compounds. In particular, polyphenol oxidation determines the production of quinone, and their polymerization results in yellow-brown compounds responsible for wine browning reactions as aging proceeds [52][53][54]. As a consequence, Vin Santo can be characterized by a natural color that ranges from golden straw to intense amber [1].…”

“…Vintages 2005 and 2006 were also described by the sensory descriptors baked apple odor (2005) and flavor (2006). Coherently, these vintages were also associated with higher concentrations of ethyl isovalerate and ethyl hexanoate (apple odor), as well as isoamyl acetate and diethyl succinate (apple flavor), which have been reported to be responsible for the perception of a fruity-apple odor [43,54,[56][57][58].…”

Influence of Glutathione and Ascorbic Acid Treatments during Vinification of Feteasca Regala Variety and Their Antioxidant Effect on Volatile Profile

“…In previous papers it was shown that the treatments with antioxidants on Feteasca regala variety induce detectable effects on the sensory profile [25] as well as on the general volatile profile (wine fingerprint) determined by an electronic nose based on CG principle [26]. However, the evolution of certain aroma compounds of white wines during bottle storage is of great interest [27,28] and this paper presents the differences among the volatile compounds found in the bottled wines obtained by various combinations of antioxidant treatments. The paper also attempts to identify specific compounds present in wines either from the grapes or as a result of fermentation, and to shed light on the types of antioxidant treatments which better preserve typical varietal volatile organic compounds.…”