2.2 Case of study 2: Evolution of glass bottled rosé wine as a function of closure (cork stopper with or without aluminum capsule), storage position, and brightness regime over a period of 12 months

2.2.1 Influence of storage conditions on antioxidant capacity of stored wine

Chemical composition of the rosé wine utilized for the experimental runs (t = 0).

Figure 2.

Table 8.

219

Case of study 2: graphical abstract—Experimental setup.

DOI: http://dx.doi.org/10.5772/intechopen.85672

To highlight the influence of storage conditions on the time evolution of the rosé wine, the antioxidant capacity of all the stored samples was determined after 6 and 12 months from bottling by the ABTS assay according to Sgherri et al. [58]. As shown in Figure 3, following the first observation period (6 months after bottling), only small changes in the antioxidant capacity of wines were observed, whereas after 12 months of storage, conditions significantly affected this parameter.

Parameter Mean value C.I. (p < 0.05)

Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage

Alcohol (%v/v) 11.33 0.06 pH 3.32 0.01 Titratable acidity (g/L as tartaric acid) 4.92 0.01 Net volatile acidity (g/L as acetic acid) 0.33 0.01 Total SO2 (g/L) 0.133 0.009 Total phenols (g/L as gallic acid) 0.332 0.004 Not flavonoid phenols (g/L as gallic acid) 0.219 0.009 Total anthocyanins (g/L as malvin) 0.087 0.002

In particular, the antioxidant capacity of wine was better preserved when the bottles were closed with capsules and stored in the dark in a horizontal position. Furthermore, the storage in the dark delayed the decrease of the antioxidant capacity of wine regardless of the other parameters. The influence exerted by the light

The samples reported in Figure 2 are identified by code letters composed of a capital letter, which represents the closure type (C = with capsule) and the storage position (H = horizontal; V = vertical) and of a small letter, which indicates the light conditions. In particular, the letter "d" indicates that wines were stored in the dark, while "l" means that wines were stored under a cool fluorescent lamp (645 lux), considered as the common lighting of most supermarkets (Table 8) [28].

Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage DOI: http://dx.doi.org/10.5772/intechopen.85672

#### Figure 2.

optimization, based on experimental data, could improve the shelf life of wine and

index of the aging degree of the red wine during storage, the TSO2 degradation kinetic constant (Table 5) was correlated for all packaging conditions with the sensory attributes (see Table 6). The correlation coefficients are reported in

Parameter kTSO2 Frankness 0.84 Harmony of odor 0.80 Aftertaste 0.53 Degree of oxidation 0.75 Overall pleasantness 0.80

According to Paula and Conti-Silva [57], a correlation coefficient of about 0.70

≥

0.6) are reported in boldface.

indicates a fairly strong correlation. Thus, data reported for this case of study evidenced that the TSO2 degradation rate (kTSO2) is strongly inversely correlated to positive sensorial attributes such as "frankness" and "harmony of odor" as well as the hedonic parameter "overall pleasantness," whereas the negative attribute

Correlation matrix relating the kinetic constant describing TSO2 degradation to wine attributes (storage

Based on the above observations, an integrated approach deriving from the merging of both chemical and sensorial data can be used to identify the best packaging and storage conditions necessary to extend the shelf life of red wines. In this context, kTSO2 represents a useful index to describe the chemical evolution of red wines in combination with the main sensorial attributes generally associated

The preliminary results obtained after 12 months of storage indicate that wine evolution during storage could be greatly influenced by the packaging characteristics (i.e., materials and volumes). Furthermore, also temperature imposed during the storage period seems to play a key role in the evolution of wine, since it can directly influence the oxygen permeability of the system "wine + package."

2.2 Case of study 2: Evolution of glass bottled rosé wine as a function of closure (cork stopper with or without aluminum capsule), storage position, and

The samples reported in Figure 2 are identified by code letters composed of a capital letter, which represents the closure type (C = with capsule) and the storage position (H = horizontal; V = vertical) and of a small letter, which indicates the light conditions. In particular, the letter "d" indicates that wines were stored in the dark, while "l" means that wines were stored under a cool fluorescent lamp (645 lux), considered as the common lighting of most supermarkets (Table 8) [28].

"degree of oxidation" is directly correlated with kTSO2.

Note: The correlation coefficients that indicate a strong correlation (

time = 12 months; T = 20°C; small volume packages).

brightness regime over a period of 12 months

with oxidative evolution.

Among all the experimental conditions, the rate of wine aging was higher when the volume of the containers decreased and storage temperature increased. Furthermore, after 12 months of storage, glass bottles generally better preserved wine from oxidation than multilayer materials, regardless of the closure characteristics. To highlight the fact that the rate of TSO2 degradation may represent a chemical

enhance the consumer's enjoyment during tasting.

Advances in Grape and Wine Biotechnology

Table 7.

Table 7.

218

Case of study 2: graphical abstract—Experimental setup.


Table 8.

Chemical composition of the rosé wine utilized for the experimental runs (t = 0).

#### 2.2.1 Influence of storage conditions on antioxidant capacity of stored wine

To highlight the influence of storage conditions on the time evolution of the rosé wine, the antioxidant capacity of all the stored samples was determined after 6 and 12 months from bottling by the ABTS assay according to Sgherri et al. [58]. As shown in Figure 3, following the first observation period (6 months after bottling), only small changes in the antioxidant capacity of wines were observed, whereas after 12 months of storage, conditions significantly affected this parameter.

In particular, the antioxidant capacity of wine was better preserved when the bottles were closed with capsules and stored in the dark in a horizontal position. Furthermore, the storage in the dark delayed the decrease of the antioxidant capacity of wine regardless of the other parameters. The influence exerted by the light

exposure reached its maximum when the bottles were closed with cork stoppers and stored in a vertical position.

from the closure system, the time evolution of the rosé wine during storage was

Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage

To confirm the convenience in using the rates of TSO2 and total anthocyanin degradation as parameters effectively describing the oxidative evolution during storage of a rosé wine, the kinetic constants kTSO2 and kAnt (Table 9) as well as their combination (kTSO2 + kAnt) were correlated with the wine antioxidant capacity. This was performed over time and for all storage conditions. The Pearson's correlation

) TEAC (L<sup>1</sup>

0.6) are reported in boldface.

)

The results (Table 10) highlight that all the degradation kinetic constants were

≥

Correlation matrix relating the kinetic constant describing TSO2 (kTSO2), total anthocyanins (kAnt), degradation, and a combination of them (kTSO2 + kAnt) to wine antioxidant capacity (storage

Notwithstanding kTAnt did not result a good index for monitoring the chemical evolution of a red wine stored in the same conditions used in this research study [27], the correlation between kTAnt and the antioxidant capacity showed by the rosé

Furthermore, kTSO2 confirmed to be a suitable index for the description of the oxidative evolution of different wines, regardless of the wine style (i.e., white, rosé, full-bodied red) and the operating conditions (i.e., packaging, storage or tasting

It can be concluded that also antioxidant capacity could be considered a useful index to describe the chemical evolution of the rosé wine under investigation, when correlated with the total anthocyanin decay rate constant (kTAnt) and, at a lower

Based on the analysis of recent papers available in international literature as well

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

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

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

strictly inversely correlated with the antioxidant capacity of wine.

kTSO2 0.86 kAnt 0.94 kTSO2 + kAnt 0.93

wine was higher than that determined when kTSO2 was considered.

conditions), according to what is reported in [59–61].

extent, with the TSO2 decay rate constant (kTSO2).

3. Conclusions

kinds of wines.

shelf life.

221

kind of packaging selected.

delayed when bottles were stored in the horizontal position.

2.2.3 Conclusions related to case of study 2

DOI: http://dx.doi.org/10.5772/intechopen.85672

coefficients are reported in Table 10.

Note: The correlation coefficients that indicate a strong correlation (

Kinetic constant (months<sup>1</sup>

Table 10.

time = 12 months).
