Measurement of oxygen transmission rate through foamed materials for bottle closures

Poças, Maria de Fátima Tavares; Ferreira, Belmiro; Pereira, Joel; Hogg, Tim

doi:10.1002/pts.876

Cited by 13 publications

(8 citation statements)

References 9 publications

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“…During the bottle storage, both oxygen content and storage time played important roles in triggering the hydrolysis, oxidation, and/or polymerization of phenolic compounds (Kallithraka et al 2009;Wirth et al 2010). Previous studies have demonstrated that stoppers possessed different air permeability capacity (Lopes et al 2007;Poças et al 2010), which influenced the content of oxygen dissolved in bottled wines. In the present study, although the stopper type significantly affected the phenolic compound evolutions, the storage time turned out to be a dominant factor for the evolution of phenolic compounds in these white wines.…”

Section: Effects Of Storage Time and Stopper Types On Phenolic Compoundsmentioning

confidence: 99%

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

Xing

Liu

et al. 2016

J Food Sci Technol

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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.

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Section: Effects Of Storage Time and Stopper Types On Phenolic Compoundsmentioning

confidence: 99%

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

Xing

Liu

et al. 2016

J Food Sci Technol

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show abstract

“…But when applied to the bottle/closure system, it cannot mimic exactly the configuration of storage where the closure is wet with wine or in contact with water vapor saturated headspace in case of vertical storage. Moreover, another major drawback of this method is the long time required to reach the steady state of oxygen ingress through the closure when 40 mm long stoppers are tested [19]. These reasons explain why manufacturers use also methods with operating conditions closer to enological reality and which better integrate the desorption of oxygen by the stopper mainly during the first month as luminescence and colorimetric methods [16,20].…”

Section: Introductionmentioning

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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“…6 The use of this method had been extrapolated to the measurement of closure OTR. [7][8][9] This method is consequently regarded as the reference method to measure closure OTR even if there is, to our knowledge, no validation performed in the application domain of the closure OTR measurement. 8,10 The 'permeamètre' developed by the Sabaté company (now Diam Bouchage SAS, Céret, France) is a first alternative to the Ox-tran method.…”

Section: Introductionmentioning

confidence: 99%

“…The use of this technology is recommended in different standards dealing with measurement of OTR of films such as the ASTM (F1307‐02) standard . The use of this method had been extrapolated to the measurement of closure OTR . This method is consequently regarded as the reference method to measure closure OTR even if there is, to our knowledge, no validation performed in the application domain of the closure OTR measurement…”

Section: Introductionmentioning

confidence: 99%

Measurement of the Oxygen Transmission Rate of Co‐extruded Wine Bottle Closures Using a Luminescence‐Based Technique

Diéval

Vidal

Aagaard³

2011

Packag Technol Sci

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The oxygen transmission rate (OTR) is a value commonly measured in different industries to evaluate oxygen flow through all types of packaging. The Mocon ® Ox-tran ® method (Mocon Inc., Minneapolis, MN, USA) for measuring OTR is globally accepted and is recommended in different standards such as the ASTM (F1307-02), but in practice, only a limited number of samples can be analysed, and the stabilisation of the measurement takes time.In this paper, a simple, non-destructive technique allowing measurement of co-extruded closure OTR is presented. The established protocol allows measurement of oxygen ingress through the closures or at the interface between closures and bottleneck and avoids possible leakages that can happen when bottlenecks are glued onto metallic plates. Oxygen permeating in the bottle is measured by a luminescence-based technology using separate sensors supplied by PreSens ® (Precision Sensing GmbH, Regensburg, Germany). The simple set-up and the use of a non-destructive luminescence-based technology make this an easy test to perform. Moreover, the development of a predictive model allows us to reduce the analysis time to one week. Comparison with the well-established Mocon Ox-tran method shows good accordance between the two techniques. This new method allows the measurement of more samples in less time without compromising analytical performance. This method could become a useful quality control procedure in the wine industry to assess OTR performances of closures.

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Measurement of oxygen transmission rate through foamed materials for bottle closures

Cited by 13 publications

References 9 publications

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

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

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

Measurement of the Oxygen Transmission Rate of Co‐extruded Wine Bottle Closures Using a Luminescence‐Based Technique

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