Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine
Vidal, Jean-Claude | Caille, Soline | Samson, Alain | Salmon, Jean-Michel | Unité expérimentale de Pech-Rouge (PECH ROUGE) ; Institut National de la Recherche Agronomique (INRA) | Sciences Pour l'Oenologie (SPO) ; Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | CARENE section of UNSCV
Présenté au 40. World Congress of Vine and Wine 29 mai – 2 juin 2017, Sofia, Bulgarie
Показать больше [+] Меньше [-]Английский. Abstract. Aims: The management of O2, CO2 and SO2 at bottling and the choice of the closure are two keyfactors of the shelf life of wine in bottles before bringing them to market. The impact of four screw caps, twosynthetic and two technical corks was evaluated on a red wine of Merlot/Tannat.Methods and results: Analytical monitoring (O2, CO2, SO2, aphrometric pressure, L*, a*, b*) was carriedout during 538 days of storage at 20 ◦C. Two sensory analyses at 10 and 17 months completed the study.The wine was bottled with an average total oxygen content of 2 mg/L. The heterogeneity intra and interprocedure was controlled, including for the dissolved carbon dioxide content.Conclusion: Unlike closures with highest OTR, the two technical corks and the two screw caps with Saranexseal, harboring the lowest OTR, matched with the wines exhibiting a low total O2 content at equilibrium(from 4th to 18th month), with more free SO2 and less changed colour. However this OTR gradient (5 to67μg/d) observed through the physicochemical analyses was not necessarily confirmed by both sensoryanalyses performed.Significance and impact of study: This study puts into perspective the impact of OTR closure on sensorycharacteristics evolution of wine consumed during the first two years, especially when the total oxygen atbottling exceeds 1.5 mg/L.
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