title: Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures.
abstract: Some modifications to a previous nondestructive colorimetric method that permits evaluation of the oxygen diffusion rate through wine closures were proposed. The method is based on the reaction of indigo carmine solution with oxygen and the tristimulus measurement of the consequent color change. Simplified preparation and measurement procedures were set up, allowing the analysis of a large number of samples simultaneously. The method was applied to the evaluation of the variability within the lot of 20 different types of stoppers (synthetic, produced by molding, and natural cork). The closures were tested at a storage temperature of 26 degrees C. With regard to oxygen permeability, the natural cork stopper showed a low homogeneity within the lot, especially during the first month after bottling, whereas the synthetic closure showed a greater steadiness in the performance. The limits of the colorimetric method were also analyzed, and three possible causes of degradation of the indigo carmine solution were identified: oxygen, light, and heat.
authors.affiliation: Dipartimento di Scienze degli Alimenti, Universita degli Studi di Udine, Via Sondrio 2/A, Udine, Italy.
authors.forename: Laura
authors.initials: L
authors.lastname: Brotto
authors.forename: Franco
authors.initials: F
authors.lastname: Battistutta
authors.forename: Lara
authors.initials: L
authors.lastname: Tat
authors.forename: Piergiorgio
authors.initials: P
authors.lastname: Comuzzo
authors.forename: Roberto
authors.initials: R
authors.lastname: Zironi
mesh_terms: D003124:Colorimetry / Q000379:methods*; D004058:Diffusion; D018857:Food Packaging / Q000295:instrumentation*; D007700:Kinetics; D010100:Oxygen / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D010100:Oxygen