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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2020

Autores

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

Revista

Título: Food Packaging and Shelf Life

Vol. 23

ISSN: 2214-2894

Editora: Elsevier

Indexação

ISI Web of Knowledge - 16 Citações

Scopus - 19 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9