Changes on Enological Parameters of White Wine Packaged in Bag-in-Box during Secondary Shelf Life
2009
Fu, Y. | Lim, L.-T. | McNicholas, P.D.
This study investigated the effects of temperature (22, 35, and 45 °C), storage time (48, 30, and 15 d), and packaging type on the quality of white wine in bag-in-box (BIB) during the secondary shelf life. Several enological parameters (color and contents of free and total SO₂, total aldehyde, and total phenol) were monitored and correlated with oxygen transmission rate (OTR) and Fourier transform infrared (FTIR) spectral data. Time and temperature had significant effects on color development and SO₂ depletion during storage. The increased absorbance at 420 nm was correlated with decreases of free SO₂ and total SO₂. Overall, total phenol content correlated negatively with total aldehyde content. The variance of the enological parameters can be correlated with the OTR data, indicating the barrier properties for the tested packages were different. FTIR-ATR spectra of the wine were analyzed chemometrically using PLS algorithm. The resulting models were able to predict the A₄₂₀, free SO₂, total SO₂, total phenol, total aldehyde, and storage time of the wines. This technique can potentially be used as an efficient tool to evaluate the quality of wine.
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