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Effect of storage in glass and polyethylene terephthalate bottles on the sensory characteristics of rosé wine
Author(s) -
Caillé S.,
Salmon J.M.,
Samson A.
Publication year - 2018
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12335
Subject(s) - bottle , wine , polyethylene terephthalate , food science , sensory analysis , taste , sensory system , plastic bottle , pulp and paper industry , chemistry , materials science , composite material , psychology , engineering , cognitive psychology
Background and Aims We studied the ageing of rosé wine in polyethylene terephthalate (PET) bottles compared to that in the reference glass bottle, as the PET bottle needs less energy for manufacture, transport and recycling, which is of benefit for minimising environmental concerns. Our study focused on the evolution of the sensory characteristics of rosé wine. Methods and Results Sensory characteristics were monitored over a period that corresponded to the duration of marketing of this type of wine. Several types of PET bottle – recycled, not recycled, with or without oxygen scavengers – were compared with the glass bottle. The wines were subjected to sensory analysis using the methodology of conventional descriptive profile by an expert panel. The impact of PET bottles on the colour and sensory characteristics of rosé wine was significant, which was due mainly to oxygen transfer through the PET bottle. The impact was much less for the taste characteristics. Conclusions Packaging rosé wine in PET bottles has a significant impact on the evolution of rosé wine. Significance of the Study These results can guide professionals in the choice of packaging according to the wine.