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A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions

  • Metaadatok
Tartalom: http://real.mtak.hu/60153/
Archívum: MTA Könyvtár
Gyűjtemény: Status = Published

Type = Article
Cím:
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions
Létrehozó:
Venturi, F.
Sanmartin, C.
Taglieri, I.
Xiaoguo, Y.
Andrich, G.
Zinnai, A.
Kiadó:
Akadémiai Kiadó
Dátum:
2017
Téma:
QD01 Analytical chemistry / analitikai kémia
Tartalmi leírás:
With the aim to determine the influence of packaging in preserving the quality of wine, in this research project the chemical and sensorial evolution of a red wine stored in different packaging materials (glass bottles vs multilayer Tetrabriks®) has been evaluated over a period of 12 months. Furthermore, two different temperature levels (4 and 20 °C) for each packaging solution were maintained throughout the storage period.
The results show how the characteristics of packaging could deeply affect wine quality as a function of the storage conditions used, and suggest that with their rational optimization the quality of red wine during storage can be kept and its shelf life extended. In this context, the kinetic characterization of the time evolution of some chemical compounds that can be assumed as indexes of wine oxidation rate could enhance the consumer’s enjoyment during tasting.
Under the adopted experimental conditions, the rate of wine aging was higher when the storage temperature increased. Furthermore, after 12 months of storage at room temperature, the glass bottles generally better preserved red wine from oxidation than multilayer Tetrabriks®.
Nyelv:
magyar
Típus:
Article
PeerReviewed
info:eu-repo/semantics/article
Formátum:
text
Azonosító:
Venturi, F. and Sanmartin, C. and Taglieri, I. and Xiaoguo, Y. and Andrich, G. and Zinnai, A. (2017) A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions. Acta Alimentaria, 46 (3). pp. 336-345. ISSN 0139-3006
Kapcsolat:
https://doi.org/10.1556/066.2017.0001