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With the aim to determine the influence of packaging in preserving the quality of wine, in this research project the\udchemical and sensorial evolution of a red wine stored in different packaging materials (glass bottles vs multilayer\udTetrabriks®) has been evaluated over a period of 12 months. Furthermore, two different temperature levels (4 and\ud20 °C) for each packaging solution were maintained throughout the storage period.\udThe results show how the characteristics of packaging could deeply affect wine quality as a function of the\udstorage conditions used, and suggest that with their rational optimization the quality of red wine during storage can\udbe kept and its shelf life extended. In this context, the kinetic characterization of the time evolution of some chemical\udcompounds that can be assumed as indexes of wine oxidation rate could enhance the consumer’s enjoyment during\udtasting.\udUnder the adopted experimental conditions, the rate of wine aging was higher when the storage temperature\udincreased. Furthermore, after 12 months of storage at room temperature, the glass bottles generally better preserved\udred wine from oxidation than multilayer Tetrabriks®

A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions