Gas transfer through wine closures: A critical review

Crouvisier-Urion, Kevin; Bellat, Jean‐Pierre; Gougeon, Régis D.; Karbowiak, Thomas

doi:10.1016/j.tifs.2018.05.021

Cited by 37 publications

(33 citation statements)

References 50 publications

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“…Determining the oxygen dissolved in wine before bottling has been the objective of extensive research [ 14 ]. While it is relatively easy to control the oxygen incorporation in tanks and vats during fermentation with a real-time approach [ 15 , 16 ], the non-destructive monitoring of oxygen transfer during bottle storage for the comparison of different types of stoppers still remains a challenge [ 17 ]. Several aspects should be taken into consideration: Air can enter a bottle through the interface between the stopper and the bottleneck.…”

Section: Introductionmentioning

confidence: 99%

Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle

Rossetti¹,

Jouin

Jourdes

et al. 2020

Molecules

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Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid, p-coumaric acid, trans-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rosé, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rosé, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle.

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Section: Introductionmentioning

confidence: 99%

Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle

Rossetti¹,

Jouin

Jourdes

et al. 2020

Molecules

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“…For NoOx wines, the transfer at the interface is only 10× higher than the transfer through the cork. Even if there is a high variability of oxygen transfer rate through natural cork (ranging from 0.03 to 271 mg year −1 ), 14 this cannot account for the high difference observed between Ox and NoOx wines in the present work. The oxidation of wine is thus not due to the low barrier property of the cork, but to an uncontrolled transfer of oxygen at the interface.…”

Section: Resultsmentioning

confidence: 57%

“…SO 2 is known to decrease significantly during the first years, or even months, after bottling because of the consumption of oxygen brought about by the bottling process and/or diffusing through the stopper. 14,28 Moderate oxygen ingress thus leads to multiple chemical reactions involving SO 2 , including in particular its nucleophilic addition to quinones, 5,6,29 in which case free SO 2 is preferentially consumed. In contrast, high oxygen ingress can significantly mobilize both the free and reversibly bound SO 2 .…”

Section: Resultsmentioning

confidence: 99%

“…12–17 Very recently, many different analyses methods were critically assessed and reviewed, along with permeability and diffusion data. 14 From all the scientific articles dedicated to the permeability of wine stoppers and wine oxidation, it is noteworthy that only a very few investigated the correlation between sensory evolution of wine and the permeability of the stopper. 18–21…”

Section: Introductionmentioning

confidence: 99%

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Wine aging: a bottleneck story

et al. 2019

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The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomics analyses of the wine, and investigating oxygen transfer through the bottleneck/stopper, this work elucidates the importance of the glass/cork interface. It shows unambiguously that the transfer of oxygen at the interface between the cork stopper and the glass bottleneck must be considered a potentially significant contributor to oxidation state during the bottle aging, leading to a notable modification of a wine’s chemical signature.

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“…As oxygen is one of the main factors affecting wine evolution as well as its deterioration [3,[19][20][21][22], changes occurring after fermentation are partly driven by chemical oxidations deriving from winemaking and storage [23].…”

Section: Po 2 In Storage Atmospherementioning

confidence: 99%

Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage

Venturi¹,

Sanmartin²,

Taglieri³

et al. 2019

Advances in Grape and Wine Biotechnology

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Nowadays, among all the possible wine packaging materials, an increasing use of polyethylene terephthalate (PET), multilayer Tetra Brik, and Bag-in-Box containers can be observed. Due to the fact that oxygen is counted among the primary factors which act on wine aging and degradation, a tight control of oxygen is critical during wine making and conservation. Wine protection from external conditions is strictly linked to packaging, which has the basic role to preserve the quality of wine during its evolution and aging. In this chapter the time evolution of different wines will be analyzed according to the storage conditions used. In particular, the following specific cases of study will be discussed: Case of study 1a, 1b, and 1c: influence of storage conditions (storage temperature, packaging material and volume of packaging) on the time evolution of red wine over a storage period of 12 months. Case of study 2: evolution of glass bottled rosé wine as a function of closure (cork stopper with or without aluminum capsule), storage position and brightness regime over a period 12 months.

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Gas transfer through wine closures: A critical review

Cited by 37 publications

References 50 publications

Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle

Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle

Wine aging: a bottleneck story

Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage

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