The influence of different closures on volatile composition of a white wine

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Oliveira, AS (Author) Other; Furtado, I (Author) Other; Maria de Lourdes Bastos (Author) FFUP; de Pinho, PG (Author) FCUP; Pinto, J (Author) Other

Journal

Title: Food Packaging and Shelf Life

Vol. 23

ISSN: 2214-2894

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 16 Citations

Scopus - 19 Citations

Other information

Authenticus ID: P-00R-M6G

DOI: 10.1016/j.fpsl.2020.100465

Abstract (EN): The impact of different closures on wine volatile composition was assessed by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC/MS) analysis of a white wine. The sealing systems studied comprised 1 + 1 cork, microagglomerated cork and synthetic closures. A descriptive sensory analysis and measurement of some oenological parameters were also performed. The main differences on wine volatile profile were observed between cork and synthetic closures, comprising statistically significant alterations in the levels of six volatile compounds. Two compounds, namely 2,4-di-tert-butylphenol and trans-4-tert-butylcyclohexanol, were identified for the first time, to our knowledge, in wines sealed with synthetic closures and a microagglomerated cork, respectively. In addition, the sensory analysis of wine sealed with cork stoppers unveiled highest scores in aroma intensity, aroma quality and balance. On the other hand, wine sealed with synthetic closures were described with oxidative sensory attributes, lowest levels of SO2 and highest colour intensity.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9