Wine Closure Performance of Three Common Closure Types: Chemical and Sensory Impact on a Sauvignon Blanc Wine

A Napa Valley Sauvignon blanc wine was bottled with 200 each of a natural cork, a screw cap, and a synthetic cork. As browning is an index for wine oxidation, we assessed the brown color of each bottle with a spectrophotometer over 30 months. A random-effects regression model for longitudinal data o...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2022-09, Vol.27 (18), p.5881
Main Authors: Cantu, Annegret, Guernsey, Jillian, Anderson, Mauri, Blozis, Shelley, Bleibaum, Rebecca, Cyrot, Danielle, Waterhouse, Andrew L
Format: Article
Language:English
Subjects:
Aging
Aging (natural)
Aroma
Bottles
Browning
Chemical properties
closure
Flavor compounds
Flavors
Growth models
Oxidation
Packaging
Permeability
Production processes
QDATM
Sauvignon Blanc (Wine)
Sensory evaluation
spectroscopy
Sulfur dioxide
wine aging
Wineries & vineyards
Wines
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Summary:A Napa Valley Sauvignon blanc wine was bottled with 200 each of a natural cork, a screw cap, and a synthetic cork. As browning is an index for wine oxidation, we assessed the brown color of each bottle with a spectrophotometer over 30 months. A random-effects regression model for longitudinal data on all bottles and closure groups found a browning growth trajectory for each closure group. Changes in the wine’s browning behavior at 18 months and 30 months showed that the browning of the wine bottles appeared to slow down later in the storage period, especially for natural corks. The between-bottle variation was the highest for the natural cork. At 30 months, we separated the bottles by the extent of browning and samples were pulled from the high, mid, and low levels of browning levels for each closure. The degree of browning is inversely correlated with free SO2 levels ranging from 5 to 12 mg/L. However, a Quantitative Descriptive Analysis (QDA™) sensory panel could not detect any difference in their aroma and flavor profile between closure types regardless of browning level. Even low levels of free SO2 retain protection against strong oxidation aromas, and visual browning detected by spectrophotometer seemed to precede oxidative aroma and flavor changes of the aging Sauvignon blanc.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules27185881