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Oxidative stability of red wine stored in packages with different oxygen permeability

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Abstract

A young red wine was aged in containers with different oxygen permeability, i.e. glass, polyethyleneterephtalate (PET) and polyethyleneterephtalate including an oxygen scavenger (PETA), to determine variations in antioxidant components and antioxidant activity, determined as radical scavenging activity. The phenolic composition and the antioxidant activity of the wine were evaluated during approximately 24 weeks of storage at 20 or 30 °C. Significant changes were observed in total anthocyanin concentration in all samples, while other indexes such as total phenolics and total flavonoids remained stable during storage in all conditions. The antioxidant activity diminished in all samples, with differences between the various containers, both at 20 and 30 °C. HPLC analysis showed that important changes occurred in some flavonoid components (catechin, epicatechin, procyanidin TB2) and in most anthocyanidins in all storage conditions, with greater degradation at 30 °C and in PET bottles. Samples stored in PETA bottles showed the highest stability. The research demonstrated that ageing-related changes during storage are influenced by the oxygen permeability of the containers and can be slowed by the use of PET materials with enhanced oxygen barrier capacity.

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Abbreviations

cya-3-glu:

cyanidin-3-glucoside

caftaric acid:

trans-caffeoyl-tartaric acid

coutaric acid:

p-coumaroyl-tartaric acid

mal-3-glu:

malvidin-3-glucoside

mal-3-glu-ac:

malvidin-3-glucoside acetate

mal-3-glu-p-coum:

malvidin-3-glucoside p-coumarate

peo-3-glu:

peonidin-3-glucoside

peo-3-glu-ac:

peonidin-3-glucoside acetate

peo-3-glu-p-coum:

peonidin-3-glucoside p-coumarate

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Authors and Affiliations

  1. Department of Food Science and Microbiology, University of Milan, Via G. Celoria 2, 20133, Milan, Italy

    Gabriella Giovanelli & Oreste V. Brenna

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  1. Gabriella Giovanelli
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  2. Oreste V. Brenna
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Correspondence to Gabriella Giovanelli.

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Giovanelli, G., Brenna, O.V. Oxidative stability of red wine stored in packages with different oxygen permeability. Eur Food Res Technol 226, 169–179 (2007). https://doi.org/10.1007/s00217-006-0523-6

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  • DOI: https://doi.org/10.1007/s00217-006-0523-6

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