The Impact of Different Closures on the Flavor Composition of Wines during Bottle Aging

Self Cite

This study aimed at investigating the impact of different technical cork stoppers on the quality preservation and shelf life of sparkling wines. The volatile compositions of two Italian sparkling wines sealed with a sparkling cork with two natural cork discs (2D) and a microagglomerated (MA) cork were determined during bottle aging (12 to 42 months) after disgorging, by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS). The volatile profile of the sparkling wine #1 sealed with 2D stoppers showed the presence of camphor from 12 to 42 months, along with significant alterations in the levels of several alcohols, ketones, and ethyl esters at 24 and 42 months. The impact of closure type was less pronounced for sparkling wine #2 which also showed the presence of camphor from 12 to 42 months in 2D samples, and significantly higher levels of esters at 24 and 42 months for 2D compared with MA. These results unveiled that the type of closure has a greater impact on the volatile composition of sparkling wines at longer post-bottling periods and 2D stoppers preserve the fruity and sweety aromas of sparkling wines better after 42 months of bottle storage.

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of Cork Closures on the Volatile Profile of Sparkling Wines during Bottle Aging

Amaro

Almeida

Oliveira

et al. 2022

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“…The wine’s flavour undergoes changes during bottle ageing, which can be induced by the type of closure (cork, synthetic, or screw cap). These changes are more noticeable when the storage period is longer than the five years described by Guedes de Pinho and co-workers [ 12 ]. The permeation, sorption (scalping), or desorption phenomena among closures and wines were studied and concluded that corks helped to keep the aroma, as cork material had a low sorption capacity for some compounds, specifically non-polar ones, which were known to be directly correlated with fruity wine scents.…”

Section: Introductionmentioning

confidence: 86%

“…Ultimately, such research would be crucial to obtaining a predictive tool to improve wine production and quality [ 9 ]. Several reviews have already focused on the wine’s evolution and the main characteristics of cork [ 9 , 10 , 11 , 12 , 13 , 14 ]. However, none of them showed the correlation that may exist between the wine ageing under a natural cork stopper and the compounds that can be extracted from cork.…”

Section: Introductionmentioning

confidence: 99%

Cork, a Natural Choice to Wine?

Azevedo

Lopes

Mateus

et al. 2022

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This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines’ physical-chemical and sensory properties. According to the recent scientific literature, the chemical composition of cork and the scientific relevance of the compounds extract from cork to wine over time are reviewed. Furthermore, the effect of cork compounds transfer into wines during post-bottling is also discussed, as well as their impact on the organoleptic (colour and taste) of wines. This knowledge is essential for the decision-making process undertaken by wine producers to select the stopper most suitable for their wines. In addition, sustainability is also a topic addressed since it is a natural product that generates some waste as well as the way in which this industry is adapting to the closure of the waste cycle.

“…During bottle ageing, the polyphenolic and volatile profiles of Port wine undergo important transformations having an impact in the commercial value of aged Vintage Port wine. Thus, the storage conditions, namely temperature and oxygen (O 2 ) exposure, are critical for color and aroma characteristics of these wines as they directly influence oxidative transformations during wine ageing [ 2 , 3 ]. Indeed, some studies have investigated the influence of dissolved O 2 and free SO 2 levels, pH, and time/temperature on the volatile profile of Port wine.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine

Azevedo

Pinto

Teixeira

et al. 2022

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This work evaluates the influence of the cellar conditions and bottle orientation, on the phenolic and volatile composition of a Vintage Port wine, sealed with natural cork stoppers, for 44 months post-bottling. The storage was performed in two different cellars, namely a cellar A with controlled temperature and humidity, and a cellar B, representing a traditional cellar, with uncontrolled temperature and humidity. The impact of bottle orientation was studied in cellar A, where the bottles were stored in horizontal and vertical positions. The phenolic and volatile composition of the bottled Vintage Port wine were analyzed after 6, 15 and 44 months. The results unveiled that the cellar conditions and bottle orientation had an impact in Port wine composition which was higher at 44 months post-bottling. The samples stored in the traditional cellar unveiled significantly higher yellow tones, lower tannin specific activity, and higher levels of furfural and 5-methylfurfural. Furthermore, the samples stored in the horizontal position revealed significant higher levels of total proanthocyanidins and higher tannin specific activity than the samples stored in the vertical position. Interestingly, for the first time to our knowledge, an ellagitannin-derived compound (Corklin) was detected in Vintage Port wines stored in the horizontal position, which results from the reaction of cork constituents with phenolic compounds present in wines.