3. Conclusions

Based on the analysis of recent papers available in international literature as well as on the experimental results discussed above, the main issues related to wine storage could be outlined in some main topics useful to better clarify the role played by both packaging and storage conditions on the evolution of the most diffused kinds of wines.

Firstly, packaging characteristics (i.e., material and volume) deeply influence wine evolution: glass bottles generally preserved wine better than multilayer materials; larger volumes slow down the wine deterioration rate over time regardless the kind of packaging selected.

Regardless the material utilized for packaging, the storage temperature plays a key role in the evolution of wine, since it can directly influence the oxygen permeability of the system "wine + package": lower temperature allows to improve the shelf life.

When the wine is stored in glass bottle, its quality decay rate appears significantly influenced by the kind of stopper, closure system, and storage position. In particular, when traditional cork stopper is utilized, the longer shelf life can be allowed by the combination of stopper with the extra-closure provided by an aluminum capsule. Moreover, the storage in glass bottles maintained in the dark and or in horizontal position further slows down the wine degradation, regardless the closure applied to the glass bottle.

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Depending on the wine chemical composition, TSO2 and TAnt decay rate constants (kTSO2, kAnt) together with antioxidant capacity can be considered the main chemical indexes to describe the wine evolution.

In conclusion, a new "integrated approach" deriving from the merging of chemical, kinetic, and sensorial data can be applied in order to identify the best storage conditions to preserve the quality of wines, improve their shelf life, and enhance the consumer's enjoyment during tasting.
