The influence of packaging on wine conservation

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• 作者：R.  ; Ghidossi  ; ;   ; ^{remy.ghidossi@u-bordeaux2.fr} ; C.  ; Poupot ; C.  ; Thibon ; A.  ; Pons ; P.  ; Darriet ; L.  ; Riquier ; G.  ; De Revel ; M.  ; Mietton Peuchot
• 关键词：Wine ; Packaging ; Preservation ; Oxidation
• 刊名：Food Control
• 出版年：2012
• 出版时间：February 2012
• 年：2012
• 卷：23
• 期：2
• 页码：302-311
• 全文大小：819 K

文摘

The aim of this work was to study the evolution of wine quality in different packaging configurations. An analysis was carried out of the in?uence of packaging on the sensory characteristics of red and white wine over an 18 months period. Glass bottles, Bag in Box^?, and polyethylene terephthalate bottles were used in this investigation. Several different volumes were also investigated (18.5?cL, 75?cL and 300?cL). Usual enological parameters including gas content (O₂, CO₂), specific oxidation compounds were monitored, and sensory analyses, were carried out over the 18 months. Significant differences were brought to light as a function of the different packaging configurations. White wine was noticeably affected after 6 months of conservation in polyethylene terephthalate bottles. In polyethylene terephthalate bottles containing an oxygen scavenger as well as in a Bag in Box^? container, the results were much closer to those noted in glass bottles. No significant differences were noted for red wine. So, packaging has a significant impact on the evolution of white wine during storage. These results constitute indicators to be taken into account when choosing packaging as a function of the mode of distribution and marketing envisaged.