English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Aims: The management of O2, CO2 and SO2 at bottling and the choice of closure are two key factors of the shelf life of bottled wines before bringing them to market. The impact of eight closures (four screw caps, two synthetic stoppers and two technical stoppers) was evaluated on a red Merlot/Tannat wine. The results of a rose wine are also discussed. Methods and results: Analytical monitoring (O2, CO2, SO2, aphrometric pressure, L*, a*, b*) was carried out over 538 days of storage at 20°C, along with two sensory analyses at 10 and 17 months. The average wine total O2 content at the time of bottling was 2 mg/L. Intra- and inter-procedure variability was controlled, including for dissolved CO2 content. Conclusion: Unlike closures with the highest Oxygen Transmission Rate (OTR), the two technical stoppers and the two screw caps with Saranex seal, harboring the lowest OTR, matched with the wines exhibiting a low total O2 content at equilibrium (from 4 to 18 months after bottling), with more free SO2 and less color change. However, the OTR gradient (5 to 67 µg/d) observed through the physicochemical analyses was not necessarily confirmed by the two sensory analyses. Significance and impact of the study: This study puts into perspective the impact of closure OTR on the sensory characteristics evolution of wine consumed within the first two years, especially when total O2 at bottling exceeds 1.5 mg/L.

Impact of eight closures in controlled industrial conditions on the shelf life of two (red and rosé) wines