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

• Type: Another Publication in an International Scientific Journal
• Date: 2021

Authors

Furtado, I (Author) Other; Lopes, P (Author) Other; Oliveira, AS (Author) Other; Amaro, F (Author) Other; Maria de Lourdes Bastos (Author) Other; Cabral, M (Author) Other; de Pinho, PG (Author) FFUP; Pinto, J (Author) Other

Journal

Title: Foods

Vol. 95

Publisher: MDPI

Indexing

ISI Web of Knowledge - 10 Citations

Scopus - 11 Citations

Other information

Authenticus ID: P-00V-BEN

DOI: 10.3390/foods10092070

Abstract (EN): Wine flavor undergoes major changes during bottle aging and can be influenced by the type of closure. The interaction between wine, the type of closure and the external environment has the potential to significantly influence the overall quality of bottled wines, especially when the storage period is relatively long (more than five years). Therefore, the choice of closure (cork, synthetic or screw cap) deserves special attention in order to establish the ideal sealing conditions for optimizing wine flavor attributes. The contribution of different closures to the quality of bottled wine is through mass transfer phenomena, including permeation, sorption (scalping) or desorption of chemicals between closure materials and wines. Thus, this article aims to review the impact of different closures on the flavor composition of wines during post-bottling conditions. The implications of closures on wine sensory properties are also discussed.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14