Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures

Abstract

Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.

Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines

“…In this study, the initial average concentrations of dissolved oxygen in wines prior to bottling were around 1.2-2.2 mg/L, while at the end of storage the concentrations were around 0.4 mg/L (Figure 2). The ranges of dissolved oxygen determined in this study are similar to that reported by other authors (Danilewicz, 2016;Dimkou et a., 2013;Fracassetti et al, 2013;Gambuti et al, 2017, Ling et al, 2019Lopes et al, 2009;Waterhouse et al, 2016). Namely, dissolved oxygen in all wine samples started to decrease immediately after bottling and was consumed in the majority of the treatments in the first three months of aging.…”

“…During bottle aging, wine is exposed to relatively small amounts of oxygen, but even these concentrations are sufficient to impact the outcome of aging process (Ugliano, 2013). In this study, the average concentrations of dissolved oxygen in wines prior to bottling were around 3.3-4.0 mg/L, while at the end of storage the concentrations were in range from 0.2 to 0.5 mg/L, which is similar to those found in other studies (Danilewicz, 2016;Dimkou et a., 2013;Fracassetti et al, 2013;Gambuti et al, 2017, Ling et al, 2019Lopes et al, 2009;Waterhouse et al, 2016). Immediately after bottling, a rapid decrease of dissolved oxygen can be observed in all treatments in the first three months of aging ( Figure 3).…”

Evolution of the Aroma of Treixadura Wines during Bottle Aging

“…Wine aroma is produced by the interactions of hundreds of chemical compounds derived from multiple sources [ 1 ]. According to their origin, wine aroma compounds can be grape-derived such as monoterpenes and norisoprenoids [ 2 , 3 ]; microbially-derived secondary metabolites formed from sugar and amino acid metabolism during the fermentation [ 1 , 4 ]; and those compounds formed during wine storage, either in oak barrels [ 5 , 6 ] or in bottles [ 7 , 8 ]. The major groups of aroma compounds are monoterpenes, norisoprenoids, aliphatics, higher alcohols, esters, phenylpropanoids, methoxypyrazines, and volatile sulfur [ 2 , 9 ].…”

“…Wine aroma slightly evolves during bottle aging because the amounts of oxygen that penetrate through the closures are low [ 7 , 10 , 11 ]. Oxygen penetrates through the stoppers at a rate between 0.005 and 5 mg L −1 year −1 [ 12 ], depending on the type of closure used [ 13 , 14 ].…”

“…Therefore, the volatile composition of wines from this variety has been previously described under several situations [ 17 , 20 , 25 , 26 ]; however, no information is available about the evolution of the aroma of Treixadura wines over their storage in bottles and this leads to a debate on when the optimum time for consumption is. Furthermore, investigations monitoring the evolution of dry white wines’ flavor profiles during bottle aging are limited [ 7 ].…”