Abstract
The objective of this work was to study the correlation between the variation of phenolic compounds and sensory characteristics in white wine during bottle storage and to explore the compounds that affected sensory evolution. Chardonnay (Vitis vinifera L. cv.) dry white wines were bottled under six types of stoppers and stored for 18 months. The composition of phenolic compounds was analyzed, and the sensory attributes of these wines were evaluated by professional panel. Multivariate statistical analysis demonstrated that bottle aging period exhibited a more important effect on phenolic compound evolution than stopper type. Most of the phenolic compounds disappeared after 18 months of bottle storage, whereas the wine sensory attributes were significantly improved after 15-month of bottle aging. No strong correlation existed between the phenolic variation and the dissolved oxygen content. Wine color characteristics developed towards better quality accompanying with the reduction of detectable hydroxycinnamic acid derivatives and flavan-3-ols, while the wine mouth-feel was related mainly to gallic acid and ferulic acid ester. This work provided some references for wine producers to select appropriate storage duration for bottled white wine.
Similar content being viewed by others
References
Avizcuri-Inac J-M, Gonzalo-Diago A, Sanz-Asensio J, Martínez-Soria M-T, López-Alonso M, Dizy-Soto M, Echávarri-Granado J-F, Vaquero-Fernández L, Fernández-Zurbano P (2013) Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines. J Agric Food Chem 61(5):1124–1137
Bhat SV (2002) Synthetic polymers. In: Biomaterials. Springer, pp 51–71
Cartagena LG, Perezzuniga FJ, Abad FB (1994) Interactions of some environmental and chemical-parameters affecting the color attributes of wine. Am J Enol Vitic 45:43–48
Castellari M, Matricardi L, Arfelli G, Galassi S, Amati A (2000) Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage. Food Chem 69(1):61–67
Cheynier V, Owe C, Rigaud J (1988) Oxidation of grape juice phenolic compounds in model solutions. J Food Sci 53(6):1729–1732
Du Toit W, Marais J, Pretorius I, Du Toit M (2006) Oxygen in must and wine: a review. S Afr J Enol Vitic 27:76
Fernandez-Zurbano P, Ferreira V, Pena C, Escudero A, Serrano F, Cacho J (1995) Prediction of oxidative browning in white wines as a function of their chemical composition. J Agric Food Chem 43(11):2813–2817
Gao Y, Tian Y, Liu D, Li Z, Zhang X-X, Li J-M, Huang J-H, Wang J, Pan Q-H (2015) Evolution of phenolic compounds and sensory in bottled red wines and their co-development. Food Chem 172:565–574. doi:10.1016/j.foodchem.2014.09.115
Guaita M, Petrozziello M, Motta S, Bonello F, Cravero MC, Marulli C, Bosso A (2013) Effect of the closure type on the evolution of the physical-chemical and sensory characteristics of a Montepulciano d’Abruzzo Rose wine. J Food Sci 78:C160–C169. doi:10.1111/1750-3841.12022
Guyot S, Vercauteren J, Cheynier V (1996) Structural determination of colourless and yellow dimers resulting from (+)-catechin coupling catalysed by grape polyphenoloxidase. Phytochemistry 42(5):1279–1288
Hopfer H, Buffon PA, Ebeler SE, Heymann H (2013) The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine. J Agric Food Chem 61:3320–3334
Kallithraka S, Salacha MI, Tzourou I (2009) Changes in phenolic composition and antioxidant activity of white wine during bottle storage: accelerated browning test versus bottle storage. Food Chem 113:500–505. doi:10.1016/j.foodchem.2008.07.083
Lee CY, Jaworski A (1987) Phenolic-compounds in white grapes grown in New-York. Am J Enol Vitic 38:277–281
Li Z, Pan Q-H, Jin Z-M, He J-J, Liang N-N, Duan C-Q (2009) Evolution of 49 phenolic compounds in shortly-aged red wines made from Cabernet Gernischt (Vitis vinifera L. cv.). Food Sci Biotechnol 18:1001–1012
Li Z, Pan Q, Jin Z, Mu L, Duan C (2011) Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China. Food Chem 125(1):77–83
Lopes P, Saucier C, Teissedre P-L, Glories Y (2006) Impact of storage position on oxygen ingress through different closures into wine bottles. J Agric Food Chem 54:6741–6746
Lopes P, Saucier C, Teissedre P-L, Glories Y (2007) Main routes of oxygen ingress through different closures into wine bottles. J Agric Food Chem 55:5167–5170
Marquez A, Serratosa MP, Merida J (2014) Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines. Food Chem 146:507–514
Paixão N, Perestrelo R, Marques JC, Camara JS (2007) Relationship between antioxidant capacity and total phenolic content of red, rose and white wines. Food Chem 105(1):204–214
Poças MF, Ferreira B, Pereira J, Hogg T (2010) Measurement of oxygen transmission rate through foamed materials for bottle closures. Packag Technol Sci 23:27–33
Pozo-Bayón MÁ, Hernández MT, Martín-Álvarez PJ, Polo MC (2003) Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties. J Agric Food Chem 51:2089–2095
Recamales ÁF, Sayago A, González-Miret ML, Hernanz D (2006) The effect of time and storage conditions on the phenolic composition and colour of white wine. Food Res Int 39:220–229. doi:10.1016/j.foodres.2005.07.009
Ribéreau-Gayon P, Dubourdieu D, Doneche B, Lonvaud A (2000a) Handbook of enology volume 1 the microbiology of wine and vinifications, 2nd edition
Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2000b) Handbook of enology. The chemistry of wine and stabilisation and treatments, vol 2. Wiley, Chichester
Robertson GL (2009) Food packaging and shelf life: a practical guide Food packaging and shelf life: a practical guide 416
Rocha-Parra DF, Lanari MC, Zamora MC, Chirife J (2016) Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine. LWT-Food Sci Technol 70:162–170
Rossi JA, Singleton Vernon L (1966) Contributions of grape phenols to oxygen absorption and browning of wines. Am J Enol Vitic 17:231–239
Saenz-Navajas MP, Avizcuri JM, Ferreira V, Fernandez-Zurbano P (2014) Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses. Food Res Int 66:235–246
Semerci N, Çeçen F (2007) Importance of cadmium speciation in nitrification inhibition. J Hazard Mater 147:503–512
Simpson R (1982) Factors affecting oxidative browning of white wine. Vitis 21(3):233–239
Sun B, Neves AC, Fernandes TA, Fernandes AL, Mateus N, De Freitas V, Leandro C, Spranger MI (2011) Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity. J Agric Food Chem 59(12):6550–6557
Ugliano M (2013) Oxygen contribution to wine aroma evolution during bottle aging. J Agric Food Chem 61:6125–6136
Waterhouse AL (2002) Wine phenolics. Ann N Y Acad Sci 957:21–36
Waterhouse AL, Laurie VF (2006) Oxidation of wine phenolics: a critical evaluation and hypotheses. Am J Enol Vitic 57:306–313
Wirth J et al (2010) The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines. Food Chem 123:107–116
Xanthopoulou MN, Fragopoulou E, Kalathara K, Nomikos T, Karantonis HC, Antonopoulou S (2010) Antioxidant and anti-inflammatory activity of red and white wine extracts. Food Chem 120:665–672
Xia J, Sinelnikov I, Han B, Wishart DS (2015) MetaboAnalyst 3.0-making metabolomics more meaningful. Nucleic Acids Res. doi:10.1093/nar/gkv380
Zafrilla P, Morillas J, Mulero J, Cayuela JM, Martínez-Cachá A, Pardo F, López Nicolás JM (2003) Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity. J Agric Food Chem 51:4694–4700. doi:10.1021/jf021251p
Zhao Q, Duan C-Q, Wang J (2013) Components of non-anthocyanin phenolic compounds in wines of Vitis amurensis and its hybrids. Afr J Biotechnol 10:14767–14777
Zraly K (2008) Windows on the world complete wine course, 2009th edn. Sterling, New York
Acknowledgements
The authors are grateful for the financial support of the project of China Agriculture Research System (CARS-30).
Author information
Authors and Affiliations
Corresponding author
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Xing, RR., Liu, D., Li, Z. et al. Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety. J Food Sci Technol 53, 4043–4055 (2016). https://doi.org/10.1007/s13197-016-2411-9
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-016-2411-9