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A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions

Venturi, F. and Sanmartin, C. and Taglieri, I. and Xiaoguo, Y. and Andrich, G. and Zinnai, A. (2017) A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions. Acta Alimentaria, 46 (3). pp. 336-345. ISSN 0139-3006

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Abstract

With the aim to determine the influence of packaging in preserving the quality of wine, in this research project the chemical and sensorial evolution of a red wine stored in different packaging materials (glass bottles vs multilayer Tetrabriks®) has been evaluated over a period of 12 months. Furthermore, two different temperature levels (4 and 20 °C) for each packaging solution were maintained throughout the storage period. The results show how the characteristics of packaging could deeply affect wine quality as a function of the storage conditions used, and suggest that with their rational optimization the quality of red wine during storage can be kept and its shelf life extended. In this context, the kinetic characterization of the time evolution of some chemical compounds that can be assumed as indexes of wine oxidation rate could enhance the consumer’s enjoyment during tasting. Under the adopted experimental conditions, the rate of wine aging was higher when the storage temperature increased. Furthermore, after 12 months of storage at room temperature, the glass bottles generally better preserved red wine from oxidation than multilayer Tetrabriks®.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Erika Bilicsi
Date Deposited: 21 Aug 2017 08:40
Last Modified: 21 Aug 2017 08:40
URI: http://real.mtak.hu/id/eprint/60153

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