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Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine

Author

Listed:
  • G. J. Pickering

    (Department of Biological Sciences, and
    Technology, Agricultural University of Athens, 118 55 Athens, Greece, *E-mail: gary.pickering@brocku.ca)

  • A. Blake

    (Department of Biological Sciences, and)

  • Y. Kotseridis

    (Department of Food Science &)

Abstract

3-alkyl-2-methoxypyrazines (MPs) represent an important and potent class of odor-active compounds associated with wine quality. 30 ng/l each of 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine and 3-secbutyl-2-methoxypyrazine were added to a Riesling and Cabernet Franc wine and monitored with HS-SPME-GC-MS over 18 months to investigate the effects of various closure and packaging options as well as light and storage temperature on MPs. Other impact odorants were monitored using SPE-GC-FID. Changes in MP concentrations during bottle aging varied with closure/packaging option, with the greatest decrease evident in Tetrapak® cartons. We observed similar changes in other impact odorants to previous studies, with synthetic corks displaying an increased capacity for sorption compared to natural corks and screwcaps. MPs did not vary consistently over time with light or temperature conditions. Acetate esters decreased, regardless of light or temperature conditions, while phenethyl acetate and isoamyl acetate decreased at a greater rate in ambient temperature conditions compared with 12°C. Free and bound SO2 retention was higher in light-excluded conditions and influenced by bottle hue.

Suggested Citation

  • G. J. Pickering & A. Blake & Y. Kotseridis, 2009. "Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 62-65.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1104-cjfs
    DOI: 10.17221/1104-CJFS
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