Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

The impact of closure type and storage conditions on the composition, colour and flavour... This paper presents the results from an investigation to assess the development of a Riesling and a wooded Chardonnay wine over five years following the imposition of several treatments at bottling. The wines were bottled under a screw cap closure, two different natural corks, a synthetic closure and in a glass ampoule. In addition, the effect of storage orientation was investigated. The bottled wines were stored under controlled temperature and humidity conditions. Various analyses were carried out on replicate bottles from each treatment, including sulfur dioxide and ascorbic acid concentration, sensory analysis of appearance and aroma attributes, and spectral measures. The largest treatment effect resided with the nature of the closure. Wines sealed with the synthetic closure were relatively oxidised in aroma, brown in colour, and low in sulfur dioxide compared to wines held under the other closures. A struck flint/rubber (reduced) aroma was discernible in the wines sealed under the screw caps or in glass ampoules. Wines sealed under natural bark corks in this study showed negligible reduced characters. The bottle orientation during storage under the conditions of this study had little effect on the composition and sensory properties of the wines examined. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

Download PDF
9 pages

Loading next page...
 
/lp/wiley/the-impact-of-closure-type-and-storage-conditions-on-the-composition-Ww4o6Y39qA
Publisher
Wiley
Copyright
Copyright © 2005 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/j.1755-0238.2005.tb00036.x
Publisher site
See Article on Publisher Site

Abstract

This paper presents the results from an investigation to assess the development of a Riesling and a wooded Chardonnay wine over five years following the imposition of several treatments at bottling. The wines were bottled under a screw cap closure, two different natural corks, a synthetic closure and in a glass ampoule. In addition, the effect of storage orientation was investigated. The bottled wines were stored under controlled temperature and humidity conditions. Various analyses were carried out on replicate bottles from each treatment, including sulfur dioxide and ascorbic acid concentration, sensory analysis of appearance and aroma attributes, and spectral measures. The largest treatment effect resided with the nature of the closure. Wines sealed with the synthetic closure were relatively oxidised in aroma, brown in colour, and low in sulfur dioxide compared to wines held under the other closures. A struck flint/rubber (reduced) aroma was discernible in the wines sealed under the screw caps or in glass ampoules. Wines sealed under natural bark corks in this study showed negligible reduced characters. The bottle orientation during storage under the conditions of this study had little effect on the composition and sensory properties of the wines examined.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Oct 1, 2005

References

  • An industry trial provides further evidence for the role of corks in oxidative spoilage of bottled wines
    Caloghiris, Caloghiris; Waters, Waters; Williams, Williams
  • Flavour ‘scalping’ by wine bottle closures
    Capone, Capone; Sefton, Sefton; Pretorius, Pretorius; Høj, Høj
  • Is cork a good seal for wine?
    Casey, Casey
  • Comparative study of different types of corkage
    Chatonnet, Chatonnet; Labadie, Labadie; Gubbiotti, Gubbiotti
  • ‘Reduced’ aroma in screw‐cap bottled white wines
    Francis, Francis; Lattey, Lattey; Smyth, Smyth
  • Wine bottle closures: Physical characteristics and effect on composition and sensory properties of a Semillon wine 1. Performance up to 20 months post‐bottling
    Godden, Godden; Francis, Francis; Field, Field; Gishen, Gishen; Coulter, Coulter; Valente, Valente; Høj, Høj; Robinson, Robinson
  • Oxygen permeability of macrocrystalline paraffin wax and relevance to wax coatings on natural corks used as wine bottle closures
    Keenan, Keenan; Gozukara, Gozukara; Christie, Christie; Heyes, Heyes
  • Factors influencing the oxidation phenomena of sherry wine
    Macias, Macias; Pina, Pina; Rodriguez, Rodriguez
  • Sealing and storage position effects on wine evolution
    Mas, Mas; Puig, Puig; Llado, Llado; Zamora, Zamora
  • Evaluation of the performances of synthetic and cork stoppers up to 24 months post‐bottling
    Silva, Silva; Lambri, Lambri; Faveri, Faveri
  • Kinetics of oxidative spoilage of white wines and how they are affected by selected technological parameters
    Silva Ferreira, Silva Ferreira; Guedes de Pinho, Guedes de Pinho; Rodrigues, Rodrigues; Hogg, Hogg
  • Identification of the key odorants related to the typical aroma of oxidation‐spoiled white wines
    Silva Ferreira, Silva Ferreira; Hogg, Hogg; Guedes de Pinho, Guedes de Pinho
  • Some important aroma components of white wine
    Simpson, Simpson
  • In situ measurement of white wine absorbance in clear and in coloured bottles using a modified laboratory spectrophotometer
    Skouroumounis, Skouroumounis; Kwiatkowski, Kwiatkowski; Sefton, Sefton; Gawel, Gawel; Waters, Waters
  • The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardon‐nay wine during five years' storage
    Skouroumounis, Skouroumounis; Kwiatkowski, Kwiatkowski; Francis, Francis; Oakey, Oakey; Capone, Capone; Peng, Peng; Duncan, Duncan; Sefton, Sefton; Waters, Waters
  • The role of corks in oxidative spoilage of white wines
    Waters, Waters; Peng, Peng; Pocock, Pocock; Williams, Williams
  • The role of corks in the random oxidation of bottled wines
    Waters, Waters; Williams, Williams