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

Abstract

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.

Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View

“…The quality of an olive oil depends on many factors such as cultivar, climate conditions, agronomic techniques, harvesting time, and olive crushing method . Furthermore, the storage and packaging conditions are decisive for the commercial life of several foods and beverages as well as olive oil . As the stability of olive oil is primarily due to its fatty acid composition and the antioxidant activity of its polyphenols and tocopherols, when certain limits of lipid oxidation derivatives (hydroperoxides, conjugated dienes, and trienes) are exceeded and/or rancid off‐flavors occur, olive oil may lose the authorization to report the wording “extra virgin” or even “virgin” on the label …”

Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results

“…In total, nine major compounds were tentatively identified by comparison of their elution orders, UV spectra, and both full and product ion MS with data reported in the literature ( Table 4 ). According to previous results, [ 40 ] the EVOO extracts were composed by secoiridoids, identified as elenolic acid, [ 1 ] oleacein [ 2 ] and its isomer, [ 4 ] hydroxytyrosol acyclodihydroelenolate, [ 3 ] oleuropein aglycone [ 5 ] and its isomer, [ 8 ] ligstroside aglycone, [ 7 ] and by two flavones identified as luteolin [ 6 ] and apigenin. [ 9 ]…”

“…Olive oil is surely one of the main components of the Mediterranean diet, recommended as food model for the prevention of various chronic‐degenerative diseases. [ 1 ] As previously reported, the balance between production yield and the EVOO quality in terms of nutraceutical properties and organoleptic features depends on the combination of several factors including agronomic features (i.e., cultivar, ripening degree, irrigation mode), [ 2 ] processing technology (i.e., crushing, malaxation, separation) [ 3,4 ] and storage conditions (i.e., atmosphere, temperature, light exposure, packaging). [ 5,6 ]…”

An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis

“…Due to the costs and environmental impact associated with transport of glass packaging, which has a high weight‐to‐volume ratio, there has been increased interest in substitute wine packaging materials (Venturi et al., 2019). Lightweight glass, aseptic packaging (Tetra Briks™), bag‐in‐box (BiB), and PET bottles are alternative options currently available on the market (Cleary, 2013; Thompson, 2010).…”

“…PET bottles are another option, conventionally having a multilayer design, though new technology has been developed for a monolayer PET bottle with oxygen scavenging abilities (Thompson, 2010); these bottles are presented in similar formats as traditional glass bottles, albeit of a different material, and possess similar closures. Despite the advantages of flexibility, lower cost of transport, and decreased brittleness, PET lacks the impermeability and inertness of glass, which will likely lead to quality loss in wines over time, and generally has a poorer consumer perception (Thompson, 2010; Venturi et al., 2019). Generally, alternative materials to glass, including PET, BiB, and Tetra Briks, are intended for shorter storage periods, and are unsuitable for aging practices (Cleary, 2013).…”