Changes on enological parameters of white wine packaged in bag-in-box during secondary shelf life.
This study investigated the effects of temperature (22, 35, and 45 degrees C), storage time (48, 30, and 15 d), and packaging type on the quality of white wine in bag-in-box (BIB) during the secondary shelf life. Several enological parameters (color and contents of free and total SO2, total aldehyde, and total phenol) were monitored and correlated with oxygen transmission rate (OTR) and Fourier transform infrared (FTIR) spectral data. Time and temperature had significant effects on color development and SO2 depletion during storage. The increased absorbance at 420 nm was correlated with decreases of free SO2 and total SO2. Overall, total phenol content correlated negatively with total aldehyde content. The variance of the enological parameters can be correlated with the OTR data, indicating the barrier properties for the tested packages were different. FTIR-ATR spectra of the wine were analyzed chemometrically using PLS algorithm. The resulting models were able to predict the A(420), free SO2, total SO2, total phenol, total aldehyde, and storage time of the wines. This technique can potentially be used as an efficient tool to evaluate the quality of wine.
Dept. of Food Science, Univ. of Guelph, Guelph, Ontario, Canada.
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Fu
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Lim
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McNicholas
D000447:Aldehydes / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000295:instrumentation*; D006358:Hot Temperature; D015416:Maillard Reaction; D008956:Models, Chemical; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry*; D010539:Permeability; D010636:Phenols / Q000032:analysis; D010858:Pigmentation; D011786:Quality Control; D017550:Spectroscopy, Fourier Transform Infrared; D013458:Sulfur Dioxide / Q000032:analysis; D013997:Time Factors; D014920:Wine / Q000032:analysis*
D000447:Aldehydes; D010636:Phenols; D013458:Sulfur Dioxide; D010100:Oxygen