Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Meng-Qi LingYing Shi

Abstract

Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines' flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months' bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé...Continue Reading

References

Jun 10, 2004·Journal of Agricultural and Food Chemistry·Miguel FrancoJuan Moreno
Dec 15, 2010·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Bao Jiang, Zhenwen Zhang
Oct 1, 2011·Journal of Agricultural and Food Chemistry·Dong-Hyun LeeHyun-Jin Park
Jun 4, 2013·Journal of Agricultural and Food Chemistry·Maurizio Ugliano
Apr 17, 2014·Journal of the Science of Food and Agriculture·Guomin HanAndrew L Waterhouse
Jun 21, 2016·Rapid Communications in Mass Spectrometry : RCM·Si-Yu LiChang-Qing Duan

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Citations

Jan 21, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·María Consuelo Díaz-MarotoMaría Soledad Pérez-Coello

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Software Mentioned

DA
MetaboAnalyst
R
SPSS
ChemStation
CIELab system

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