Comparative Evolution of Oxygen, Carbon Dioxide, Nitrogen, and Sulfites during Storage of a Rose Wine Bottled in PET and Glass
2014
Toussaint, Marie | Vidal, Jean-Claude | Salmon, Jean-Michel | Unité expérimentale de Pech-Rouge (PECH ROUGE) ; Institut National de la Recherche Agronomique (INRA) | OSEO (French state agency for innovation, Herault, France); ERDF (European Regional Development Funds, European Community); Languedoc-Roussillon Region
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Mostrar más [+] Menos [-]Inglés. The management of dissolved and headspace gases during bottling and the choice of packaging are both key factors for the shelf life of wine. Two kinds of 75 cL polyethylene terephthalate (PET) bottles (with or without recycled PET) were compared to glass bottles filled with a rose wine, closed with the same screwcaps and stored upright at 20 degrees C in light or in the dark. Analytical monitoring (aphrometric pressure, headspace volume, O-2, N-2, CO2, and SO2) was carried out for 372 days. After the consumption of O-2 trapped during bottling, the total O-2 content in glass bottles remained stable. A substantial decrease of CO2 and SO2 concentration and an increase of O-2 concentration were observed in the PET bottles after 6 months because of the considerable gas permeability of monolayer PET. Light accelerated O-2 consumption during the early months. Finally, the kinetic monitoring of partial pressures in gas and liquid phases in bottles showed contrasting behavior of O-2 and N-2 in comparison with CO2.
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