title: Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety.
abstract: The objective of this work was to study the correlation between the variation of phenolic compounds and sensory characteristics in white wine during bottle storage and to explore the compounds that affected sensory evolution. Chardonnay (Vitis viniferaL. cv.) dry white wines were bottled under six types of stoppers and stored for 18 months. The composition of phenolic compounds was analyzed, and the sensory attributes of these wines were evaluated by professional panel. Multivariate statistical analysis demonstrated that bottle aging period exhibited a more important effect on phenolic compound evolution than stopper type. Most of the phenolic compounds disappeared after 18 months of bottle storage, whereas the wine sensory attributes were significantly improved after 15-month of bottle aging. No strong correlation existed between the phenolic variation and the dissolved oxygen content. Wine color characteristics developed towards better quality accompanying with the reduction of detectable hydroxycinnamic acid derivatives and flavan-3-ols, while the wine mouth-feel was related mainly to gallic acid and ferulic acid ester. This work provided some references for wine producers to select appropriate storage duration for bottled white wine.
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China ; Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing, 100176 China.
authors.forename: Ran-Ran
authors.initials: RR
authors.lastname: Xing
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China.
authors.forename: Di
authors.initials: D
authors.lastname: Liu
authors.affiliation: Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611 USA.
authors.forename: Zheng
authors.initials: Z
authors.lastname: Li
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China.
authors.forename: Yuan
authors.initials: Y
authors.lastname: Tian
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China.
authors.forename: Xiao-Xu
authors.initials: XX
authors.lastname: Zhang
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China.
authors.forename: Jing-Ming
authors.initials: JM
authors.lastname: Li
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China.
authors.forename: Qiu-Hong
authors.initials: QH
authors.lastname: Pan
keywords: Bottle aging; Multivariate analysis; Phenolic compounds; Sensory analysis; White wine