Wine aging: a bottleneck story

The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By comb...

Full description

Saved in:
Bibliographic Details
Published in:NPJ science of food 2019-01, Vol.3 (1), p.14-14, Article 14
Main Authors: Karbowiak, Thomas, Crouvisier-Urion, Kevin, Lagorce, Aurélie, Ballester, Jordi, Geoffroy, André, Roullier-Gall, Chloé, Chanut, Julie, Gougeon, Régis D., Schmitt-Kopplin, Philippe, Bellat, Jean-Pierre
Format: Article
Language:English
Subjects:
639/166
639/301
706/1143
Aging
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Food Microbiology
Food Science
Glass
Metabolomics
Nutrition
Oxidation
Oxygen
Oxygen transfer
Sensory evaluation
Shelf life
Valence
Wines
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomics analyses of the wine, and investigating oxygen transfer through the bottleneck/stopper, this work elucidates the importance of the glass/cork interface. It shows unambiguously that the transfer of oxygen at the interface between the cork stopper and the glass bottleneck must be considered a potentially significant contributor to oxidation state during the bottle aging, leading to a notable modification of a wine’s chemical signature.
ISSN:2396-8370
2396-8370
DOI:10.1038/s41538-019-0045-9