Oxygen transfer rate measurements of closure systems after 12 years of aging. Impact on the aroma compounds of Sauvignon Blanc wines

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-02-11 DOI:10.1016/j.fpsl.2025.101452

Emilie Suhas , Cécile Thibon , Christophe Loisel , Philippe Darriet , Alexandre Pons

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Abstract

Three Sauvignon Blanc wines sealed with seven closure types (natural corks, three microagglomerate corks, synthetics and two screw caps) were analyzed after 12 years of aging. OTR (oxygen transfer rate) of old stoppers (12 years) were determined by a strandardized protocol using coulometry. The other analytical markers were volatile thiols and Strecker aldehydes determined by gas chromatography coupled with tandem mass spectrometry. Sulfites, dissolved CO₂ measurements and sensory analysis of the wines were also carried out. We showed that the OTR value changed after 12 years and the variability depends on the type of stoppers and ranged from 0.05 to 89.11 mg/year. The molecular markers analysed made it possible to illustrate the sensory perception of the evolution of this wine. Molecular characterisation revealed that an average OTR_12years of 0.27 mg/year allows preservation of thiols while delaying the formation of Strecker aldehydes whereas beyond 0.82 mg/year in average, wines develop first signs of oxidation.

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老化12年后封闭系统的氧传递速率测量。对长相思葡萄酒香气化合物的影响

在陈酿12年后，研究人员对三款长相思葡萄酒进行了分析，这三款葡萄酒采用了七种密封方式（天然软木塞、三种微聚体软木塞、合成软木塞和两种螺旋盖）密封。采用标准化的库仑法测定旧塞（12年）的氧传递率（OTR）。其他分析标记物为挥发性硫醇和streker醛，采用气相色谱-串联质谱法测定。亚硫酸盐、溶解二氧化碳的测量和葡萄酒的感官分析也进行了。我们发现，OTR值在12年后发生了变化，其变化范围为0.05 ~ 89.11 mg/年。分子标记的分析使这种葡萄酒的进化的感官知觉成为可能。分子表征表明，平均otr12年为0.27 毫克/年，可以保存硫醇，同时延缓斯特雷克醛的形成，而平均超过0.82 毫克/年，葡萄酒就会出现最初的氧化迹象。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.