Abstract
The aim of this work was to study the effect of different configurations of packaging on the volatile composition and sensory properties of a white wine. Certain oenological parameters were also evaluated. Bag-in-box (BIB) and glass bottles sealed with two different cork stoppers, natural and Neutrocork (technical), were used in the experiments. Analysis were carried out before packaging and after 3, 6 and 12 months of storage. Results showed that wines packaged in BIB presented higher levels of brown color than wines in bottles sealed with corks. In all packaging configurations, the content of free SO2 decreased with storage time; however, BIB wines showed a lower content of free SO2 than bottle wines during 12 months. Moreover, wines under BIB presented a significant lower amount of 2-phenylethanol, 2-phenylethyl acetate, isoamyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, linalool and β-damascenone than bottled wines.
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Acknowledgements
This work received financial support from the European Union (FEDER funds POCI/01/0145/FEDER/07728) and National funds (FCT/MEC, Fundaçãoo para a Ciência e a Tecnologia and Ministério da Educação e Ciência) under the Partnership Agreement PT2020 UID/MULTI/04378/2013. We also thank the ‘Comissão de Coordenaçãoo e Desenvolvimento Regional do Norte (CCDRN)/NORTE2020/Portugal 2020’ through the project: DESignBIOtecHealth—New Technologies for three Health Challenges of Modern Societies: Diabetes, Drug Abuse and Kidney Diseases) for its financial support. Authors also thanks FCT for postgraduate fellowship ref: SFRH/BD/107708/2015.
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Moreira, N., Lopes, P., Ferreira, H. et al. Sensory attributes and volatile composition of a dry white wine under different packing configurations. J Food Sci Technol 55, 424–430 (2018). https://doi.org/10.1007/s13197-017-2910-3
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DOI: https://doi.org/10.1007/s13197-017-2910-3