Effect of Different Closure Types and Storage Temperatures on the Color and Sensory Characteristics Development of Argentinian Torrontes Riojano White Wines Aged in Bottles

During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics of Torrontes Riojano wines (TRw) has not been studied yet. This study ai...

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Autores: Castellanos, E. Romina, Jofre, Viviana P., Fanzone, Martín L., Assof, Mariela V., Catania, Aníbal A., Díaz Sambueza, A. Mariela, Heredia Mira, Francisco José, Mercado, Laura A.
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Recursos:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/156028
Acesso em linha:https://hdl.handle.net/11441/156028
https://doi.org/10.1016/j.foodcont.2021.108343
Access Level:acceso abierto
Palavra-chave:Consumed oxygen
Sensory analysis
Storage conditions
Sulfur dioxide
Torrontes riojano white wines
Wine color
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spelling Effect of Different Closure Types and Storage Temperatures on the Color and Sensory Characteristics Development of Argentinian Torrontes Riojano White Wines Aged in BottlesCastellanos, E. RominaJofre, Viviana P.Fanzone, Martín L.Assof, Mariela V.Catania, Aníbal A.Díaz Sambueza, A. MarielaHeredia Mira, Francisco JoséMercado, Laura A.Consumed oxygenSensory analysisStorage conditionsSulfur dioxideTorrontes riojano white winesWine colorDuring aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics of Torrontes Riojano wines (TRw) has not been studied yet. This study aimed at evaluating the combined effect of closure type and storage temperature on the organoleptic properties development of TRw over a 18-month aging period, during which wine was bottled with natural (C) and synthetic (SyC) corks, and screwcaps (SC). Bottles were kept 18 months in thermostatized chambers (15 °C; 25 °C). At different aging times, consumed oxygen (CO), SO2, total phenols (TP), color, and sensory properties were evaluated. CO, TP, and browning index evolutions depended on the interaction between closure and temperature, whereas CIELAB parameters (lightness, chroma, hue) depended on closure-time and temperature-time interactions. At both storage temperatures, SC had a lower hue decrease and a lower chroma increase than C and SyC. The highest temperature prompted a more yellow and darker color of TRw. Thus, it allowed discrimination throughout the process. Considering the aging process, their aromatic intensity, fresh fruit, and yellow and green nuances decreased, while brown hue, color intensity, linalool, and oxidized character rose as their storage time was increased. At the end of their aging, TRw kept to 15 °C were not differenced by closure, and they were characterized by their fresh fruit, floral, and high aromatic intensity attributes. At 25 °C, SyC presented higher color intensity and herbaceous characters, while C and SC showed a more oxidized character. In conclusion, the interaction closure type-storage temperature is critical for organoleptic stability properties of bottled TRw during aging. Thus, screwcaps and low-temperature storage conditions can preserve the TRw varietal characteristics, increasing their shelf-life significantly.Instituto Nacional de Tecnología Agropecuaria 1130032Consejo Nacional de Investigaciones Científicas y Técnicas 222201400259800ElsevierNutrición y Bromatología, Toxicología y Medicina LegalInstituto Nacional de Tecnología Agropecuaria (INTA). ArgentinaConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Argentina2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/156028https://doi.org/10.1016/j.foodcont.2021.108343reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésFood Control, 130, 108343.1130032222201400259800https://dx.doi.org/10.1016/j.foodcont.2021.108343info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1560282026-06-17T12:51:07Z
dc.title.none.fl_str_mv Effect of Different Closure Types and Storage Temperatures on the Color and Sensory Characteristics Development of Argentinian Torrontes Riojano White Wines Aged in Bottles
title Effect of Different Closure Types and Storage Temperatures on the Color and Sensory Characteristics Development of Argentinian Torrontes Riojano White Wines Aged in Bottles
spellingShingle Effect of Different Closure Types and Storage Temperatures on the Color and Sensory Characteristics Development of Argentinian Torrontes Riojano White Wines Aged in Bottles
Castellanos, E. Romina
Consumed oxygen
Sensory analysis
Storage conditions
Sulfur dioxide
Torrontes riojano white wines
Wine color
title_short Effect of Different Closure Types and Storage Temperatures on the Color and Sensory Characteristics Development of Argentinian Torrontes Riojano White Wines Aged in Bottles
title_full Effect of Different Closure Types and Storage Temperatures on the Color and Sensory Characteristics Development of Argentinian Torrontes Riojano White Wines Aged in Bottles
title_fullStr Effect of Different Closure Types and Storage Temperatures on the Color and Sensory Characteristics Development of Argentinian Torrontes Riojano White Wines Aged in Bottles
title_full_unstemmed Effect of Different Closure Types and Storage Temperatures on the Color and Sensory Characteristics Development of Argentinian Torrontes Riojano White Wines Aged in Bottles
title_sort Effect of Different Closure Types and Storage Temperatures on the Color and Sensory Characteristics Development of Argentinian Torrontes Riojano White Wines Aged in Bottles
dc.creator.none.fl_str_mv Castellanos, E. Romina
Jofre, Viviana P.
Fanzone, Martín L.
Assof, Mariela V.
Catania, Aníbal A.
Díaz Sambueza, A. Mariela
Heredia Mira, Francisco José
Mercado, Laura A.
author Castellanos, E. Romina
author_facet Castellanos, E. Romina
Jofre, Viviana P.
Fanzone, Martín L.
Assof, Mariela V.
Catania, Aníbal A.
Díaz Sambueza, A. Mariela
Heredia Mira, Francisco José
Mercado, Laura A.
author_role author
author2 Jofre, Viviana P.
Fanzone, Martín L.
Assof, Mariela V.
Catania, Aníbal A.
Díaz Sambueza, A. Mariela
Heredia Mira, Francisco José
Mercado, Laura A.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Nutrición y Bromatología, Toxicología y Medicina Legal
Instituto Nacional de Tecnología Agropecuaria (INTA). Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Argentina
dc.subject.none.fl_str_mv Consumed oxygen
Sensory analysis
Storage conditions
Sulfur dioxide
Torrontes riojano white wines
Wine color
topic Consumed oxygen
Sensory analysis
Storage conditions
Sulfur dioxide
Torrontes riojano white wines
Wine color
description During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics of Torrontes Riojano wines (TRw) has not been studied yet. This study aimed at evaluating the combined effect of closure type and storage temperature on the organoleptic properties development of TRw over a 18-month aging period, during which wine was bottled with natural (C) and synthetic (SyC) corks, and screwcaps (SC). Bottles were kept 18 months in thermostatized chambers (15 °C; 25 °C). At different aging times, consumed oxygen (CO), SO2, total phenols (TP), color, and sensory properties were evaluated. CO, TP, and browning index evolutions depended on the interaction between closure and temperature, whereas CIELAB parameters (lightness, chroma, hue) depended on closure-time and temperature-time interactions. At both storage temperatures, SC had a lower hue decrease and a lower chroma increase than C and SyC. The highest temperature prompted a more yellow and darker color of TRw. Thus, it allowed discrimination throughout the process. Considering the aging process, their aromatic intensity, fresh fruit, and yellow and green nuances decreased, while brown hue, color intensity, linalool, and oxidized character rose as their storage time was increased. At the end of their aging, TRw kept to 15 °C were not differenced by closure, and they were characterized by their fresh fruit, floral, and high aromatic intensity attributes. At 25 °C, SyC presented higher color intensity and herbaceous characters, while C and SC showed a more oxidized character. In conclusion, the interaction closure type-storage temperature is critical for organoleptic stability properties of bottled TRw during aging. Thus, screwcaps and low-temperature storage conditions can preserve the TRw varietal characteristics, increasing their shelf-life significantly.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/156028
https://doi.org/10.1016/j.foodcont.2021.108343
url https://hdl.handle.net/11441/156028
https://doi.org/10.1016/j.foodcont.2021.108343
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Control, 130, 108343.
1130032
222201400259800
https://dx.doi.org/10.1016/j.foodcont.2021.108343
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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