Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety

Abstract

The objective of this work was to study the correlation between the variation of phenolic compounds and sensory characteristics in white wine during bottle storage and to explore the compounds that affected sensory evolution. Chardonnay ( L. cv.) dry white wines were bottled under six types of stoppers and stored for 18 months. The composition of phenolic compounds was analyzed, and the sensory attributes of these wines were evaluated by professional panel. Multivariate statistical analysis demonstrated that bottle aging period exhibited a more important effect on phenolic compound evolution than stopper type. Most of the phenolic compounds disappeared after 18 months of bottle storage, whereas the wine sensory attributes were significantly improved after 15-month of bottle aging. No strong correlation existed between the phenolic variation and the dissolved oxygen content. Wine color characteristics developed towards better quality accompanying with the reduction of detectable hydroxycinnamic acid derivatives and flavan-3-ols, while the wine mouth-feel was related mainly to gallic acid and ferulic acid ester. This work provided some references for wine producers to select appropriate storage duration for bottled white wine.

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

“…Time evolutions were observed for all wines and involved most of the chemical variables identified. These results agree with previous studies outlining no significant differences due to type of stopper on the evolution of chemical and sensory profiles [ 20 ]. However, this observation may still be related to the type of wine studied, as some exceptions are present in previous works for synthetic, screw-cap and glass closures vs. natural cork closures for Chardonnay wines [ 2 ].…”

“…So far, few investigations have concerned the evolution of phenolic content after bottling in relation to type of stopper, storage time [ 19 , 20 ] and oxygen content at bottling [ 21 ]. Other studies have outlined the relationships between the evolution of volatile profile and aroma in bottle-aged wines while considering oxygen content [ 22 ] and the use of different types of stoppers in Cabernet Sauvignon [ 23 ].…”

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

“…However, the flavanol catechin showed a significant increase during storage and this increase was similar in bottles of all colors. Previous studies conducted by Maury et al [9], Clark et al [7], Dias et al [12] and Xing et al [22] also evidenced an increase in the catechin contents during the aging process of white wines. This factor could explain the slight increase in the +b* values (yellow color) for the sparkling Moscatel during storage (see Table 2), suggesting that aging occurred.…”

Envelhecimento do fermentado alcoólico da manga (Mangifera indica L.) variedade "Carlota"

“…Uma variação significativa nos FT pode ser verificada na maior parte do tempo de envelhecimento. O declínio progressivo até os 120 dias e a variação entre 13,83 e 12,02 mg EAG L-1 assemelha-se ao comportamento observado em vinhos brancos (RECAMALES et al, 2006;KALLITHRAKA et al, 2009;XING et al, 2016) e tintos (WU et al, 2017). É possível que os decréscimos verificados estejam associados a uma elevação no teor de oxigênio dissolvido na bebida.…”