Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle

Esteban, Maria L. Giuffrida de; Úbeda, Cristina; Heredia, Francisco J.; Catania, Anibal; Assof, Mariela; Fanzone, Martín; Jofré, Viviana

doi:10.1016/j.foodres.2019.108553

Cited by 23 publications

(19 citation statements)

References 66 publications

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“…In addition, the small polymeric pigments (SPP) contained anthocyanin-derived compounds originating from different mechanisms (direct reaction, cross-linking reaction, cycloaddition), which progressively increased during aging (Table 4), without significant differences among vine-shoot treatments. This trend has been widely reported in the literature, including in a previous study by a research group investigating Malbec wine aging [43].…”

Section: Global Phenolic Parameters and Wine Colorsupporting

confidence: 76%

“…After the first month of aging (1M), the tannins and anthocyanins in wines were higher than at a longer aging time (2M and 4M), while the small polymeric pigments (SPP) showed an opposite trend (Figure 5). These continuous decreases throughout aging could be explained by different reactions such as oxidation, hydrolysis, condensation, or polymerization, as reported by other authors [18,42,43]. At the same time, vine-shoot chips, especially toasted (CHT), might adsorb these compounds, mainly anthocyanins, provoking a slow decrease in their concentration throughout the aging process.…”

Section: Global Phenolic Parameters and Wine Colorsupporting

confidence: 53%

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Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines

et al. 2021

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The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. Furthermore, the same treatments were applied during aging (1M, 30 days; 2M, 60 days; 4M, 120 days) to the finished wines under controlled conditions (Experiment B). The impact of vine-shoot chips during winemaking was different between varieties. For Malbec alone, CHT caused a significant decrease in tannins, anthocyanins, and polymeric pigments, and a modification of wine color. During aging, CHWT and CHT had an impact mainly at the sensory level, increasing the wine’s complexity in terms of aromatic attributes and mouthfeel. In conclusion, the proposed technology could be a simple and economical tool for red wine production of high chemical and organoleptic quality.

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Section: Global Phenolic Parameters and Wine Colorsupporting

confidence: 76%

Section: Global Phenolic Parameters and Wine Colorsupporting

confidence: 53%

Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines

et al. 2021

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“…Undesirable temperatures can lead to a substantial change in the aroma profile of a wine, and thus a substantial deterioration in quality (Scrimgeour et al, 2015;De Esteban et al, 2019). This change can occur by oxidation or reduction, and the concentration of some volatile compounds can increase or decrease, such as methyl butanol, a compound associated with off-odours when present at a high concentration in a wine (De Lerma et al, 2012;Fariña et al, 2015).…”

Section: Temperature and Wine Stabilitymentioning

confidence: 99%

Effects of transport conditions on the stability and sensory quality of wines

et al. 2021

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The quality of wine can be affected by several factors after bottling: temperature changes, shipment time, type and amount of mechanical stress (vibrations) and environmental conditions, such as light exposure and relative humidity. The effects of delivery using different packaging systems (boxes, bottles, containers) and the impacts of mode of shipment (car, truck, airplane and cargo ship) are reviewed, along with compositional markers, the reactions leading to off-odours and/or off-flavours and the approaches to monitoring transportation conditions (temperature, relative humidity and type and entity of vibration) and their impacts on the sensory profile of the wine. Temperature fluctuations are more prevalent during the transport of wine over land than by sea, and may lead to a decrease in the fresh, fruity and floral aromas of the wine and to premature aging due to the ‘pump’ effect (repeated expansion and contraction cycles). Trans-shipment phases should be reduced to a minimum, especially in hot climates. Vibrations, even for a short period of time (15 days), can alter the overall quality of the product.

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“…For their part, consumers usually have limited possibilities for storing wines and often hold them under room conditions at temperatures of above 20 °C. Higher temperatures are known to accelerate chemical reactions and lead to faster wine development in the bottle [ 2 , 3 ]. Thus, the goal of our current research was to investigate transformations in the wine aroma composition at warm vs. cool storage conditions, and across several different wine bottling strategies.…”

Section: Introductionmentioning

confidence: 99%

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine

et al. 2021

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Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory quality. At the same time, lowering of the SO2 level in wine has been a hot topic in recent years. In the current work, we investigated how Riesling wine evolved on the molecular level in warm (~25 °C) and cool (~15 °C) conditions depending on the SO2 level in the wine (low, medium and high), flushing of the bottle’s headspace with CO2 and three types of stoppers (Diam 30, Diam 30 origin and Diam 5) with different OIR levels (0.8–1.3 mg) and OTR levels (0.3–0.4 mg/year). It was demonstrated that the evolution of primary and secondary aromas, wine color and low molecular weight sulfur compounds (LMWSCs) during the two years of aging mainly depended on the storage temperature. Variation in the SO2 level and CO2 in the headspace affected mostly certain LMWSCs (H2S, MeSH) and β-damascenone. New aspects of C13-norisprenoids and monoterpenoids behavior in Riesling wine with different levels of SO2 and O2 were discussed. All three types of stoppers showed very close wine preservation properties during the two years of storage. The sensory analysis revealed that, after only six months, the warm stored wines with a low SO2 level were more oxidized and different from the samples with medium and high SO2 levels. A similar tendency was also observed for the cool stored samples.

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Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle

Cited by 23 publications

References 66 publications

Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines

Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines

Effects of transport conditions on the stability and sensory quality of wines

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine

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