Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage

Han, Guomin; Ugliano, Maurizio; Currie, Bruce L.; Vidal, Sergi; Diéval, Jean-Baptiste; Waterhouse, Andrew L.

doi:10.1002/jsfa.6694

Cited by 33 publications

(23 citation statements)

References 45 publications

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“…PvPP is a synthetic polymer that complexes with wine phenolic compounds by hydrogen bonds. Han et al (2015) demonstrated that wines made from Cabernet Sauvignon cultivar treated with PvPP showed significant losses in polyphenol concentration as PvPP binds and removes phenolics. In addition to PvPP, casein fining can promote a decrease in polyphenol in monomeric and oligomeric flavanols as well as proanthocyanidins as shown by Braga, Cosme, Ricardo-da-Silva, and Laureano (2007).…”

Section: Total Polyphenols and Total Anthocyanins And Total Tanninsmentioning

confidence: 99%

Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

Ghanem

Taillandier

Rizk

et al. 2017

LWT - Food Science and Technology

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This paper aimed to evaluate and analyze the effect of five fining agents, commercial tannins and mannoproteins on the pigment, color and tannins composition of a Cabernet Sauvignon red wine. The wines were analyzed 2 d after treatment and immediately after separation of sedimentation. Color was evaluated by spectrophotometry and polyphenols were analyzed by spectrophotometry and HPLC-DAD. The results showed that all treatments affected the phenolic contents of the wine. The most remarkable effects on phenolic composition were produced by bentonite and Polyvinylpolypyrrolidone (PvPP) þ potassium caseinate which significantly decreased anthocyanins and tannins concentrations, respectively. The use of vegetable protein and gelatin has a less impact on the color and phenolic contents of red wines. The antioxidant activity was little affected by treatments except the addition of tannins that increased it. Principal components analysis demonstrates the importance of a low concentration of agents for high total polyphenol levels.

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Section: Total Polyphenols and Total Anthocyanins And Total Tanninsmentioning

confidence: 99%

Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

Ghanem

Taillandier

Rizk

et al. 2017

LWT - Food Science and Technology

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“…Wine astringency also decreases because of a decline in the mean polymerization degree of tannins [10], while the hue and color stability usually increase due to the formation of stable orange-yellow pigments such as pyranoanthocyanins [11]. So far, most research observing wine flavor changes during bottle aging has focused on dry red wines [1,12], or is only concerned about the flavor quality, determined either by volatile compounds or non-volatile compounds [3,4,13,14]; comprehensive investigations monitoring the evolution of rosé and dry white wines’ flavor profiles and oxidation patterns during bottle aging are quite limited.…”

Section: Introductionmentioning

confidence: 99%

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

Ling

Xie

Hua³

et al. 2019

Molecules

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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.

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“…Under ideal experimental conditions, the O 2 :SO 2 molar ratio of the reaction is 1:2 [33], corresponding to a maximum theoretical consumption of 4 mg of SO 2 per mg of consumed O 2 . During storage of wine in bottle, a mass ratio below 4 or a molar ratio of 1 :< 2 means that a part of the oxygen which enters inside the bottle does not indirectly reacts with SO 2 , but reacts with other constituents of wine [33,34]. Nucleophilic compounds come into competition with sulfites to react with the quinones.…”

Section: Sulfite Versus Oxygen Consumptionmentioning

confidence: 99%

Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine

Vidal¹,

Caillé

Samson³

et al. 2017

BIO Web Conf.

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Aims: The management of O 2 , CO 2 and SO 2 at bottling and the choice of the closure are two key factors of the shelf life of wine in bottles before bringing them to market. The impact of four screw caps, two synthetic and two technical corks was evaluated on a red wine of Merlot/Tannat. Methods and results:Analytical monitoring (O 2 , CO 2 , SO 2 , aphrometric pressure, L*, a*, b*) was carried out during 538 days of storage at 20 • C. Two sensory analyses at 10 and 17 months completed the study.The wine was bottled with an average total oxygen content of 2 mg/L. The heterogeneity intra and inter procedure was controlled, including for the dissolved carbon dioxide content. Conclusion:Unlike closures with highest OTR, the two technical corks and the two screw caps with Saranex seal, harboring the lowest OTR, matched with the wines exhibiting a low total O 2 content at equilibrium (from 4 th to 18 th month), with more free SO 2 and less changed colour. However this OTR gradient (5 to 67 µg/d) observed through the physicochemical analyses was not necessarily confirmed by both sensory analyses performed. Significance and impact of study:This study puts into perspective the impact of OTR closure on sensory characteristics evolution of wine consumed during the first two years, especially when the total oxygen at bottling exceeds 1.5 mg/L.

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Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage

Abstract: Closure OTR strongly affects sulfur dioxide levels - the primary antioxidant in wine - in aged wine, but phenolic levels substantially alter the secondary reactions of oxidative aging.

Cited by 33 publications

References 45 publications

Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

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

Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine

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