Bottle Aging and Storage of Wines: A Review

Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.

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

Czech Journal of Food Sciences ◽

10.17221/1104-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S62-S65 ◽

Cited By ~ 2

Author(s):

G. J Pickering ◽

A. Blake ◽

Y. Kotseridis

Keyword(s):

Storage Temperature ◽

Isoamyl Acetate ◽

Storage Conditions ◽

Wine Quality ◽

Cabernet Franc ◽

Temperature Conditions ◽

Bottle Aging ◽

Phenethyl Acetate ◽

And Storage ◽

Over Time

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 SO<sub>2</sub> retention was higher in light-excluded conditions and influenced by bottle hue.

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Evaluation of Bis (2-ethylhexyl) phthalate (DEHP) in the PET Bottled Mineral Water of Different Brands and Impact of Heat by GC-MS/MS

10.21203/rs.3.rs-298354/v1 ◽

2021 ◽

Author(s):

Laxmi Kant Bhardwaj ◽

Archana Sharma

Keyword(s):

Storage Time ◽

Mineral Water ◽

Storage Conditions ◽

Gas Chromatography Mass Spectrometry ◽

Local Market ◽

Batch Number ◽

Water Filling ◽

And Storage ◽

Ethylhexyl Phthalate ◽

Bottled Mineral Water

Abstract Phthalates are one of the ubiquitous contaminants in the environment due to the extensive use in the last few years. They are easily released because they are not chemically bonded to polymers. They migrate into the food during food packing while in water, they migrate during water filling or storage and bottle manufacturing. They are toxic to human health and known as carcinogen/ endocrine disruptors. A total of sixty PET (polyethylene terephthalate) bottled mineral water samples of different six brands were purchased from the local market of Noida, India. These bottles were of two different batch numbers of each brand. Two bottles of each brand with a different batch number were analyzed immediately after purchase while the other eight bottles were analyzed after two and six months when they were stored in sunlight (~ 45 o C) and - 20 o C. The aim of the present study was to determine the migration of DEHP and its impact on storage conditions of PET bottled mineral water in retail stores or homes. We used a gas chromatography-mass spectrometry (GC-MS/MS) for the estimation of DEHP in these samples. We observed that the migration of DEHP was dependent on high temperature and storage time. DEHP was present only in those samples, which were stored in sunlight for two & six months and at - 20 o C for six months. While found below the detection limit in those samples which were analyzed immediately after purchase and stored at - 20 o C for two months.

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Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

Journal of Food Protection ◽

10.4315/0362-028x-68.7.1487 ◽

2005 ◽

Vol 68 (7) ◽

pp. 1487-1491 ◽

Cited By ~ 3

Author(s):

TUĞRUL M. MASATCIOĞLU ◽

YAHYA K. AVŞAR

Keyword(s):

Staphylococcus Aureus ◽

Room Temperature ◽

Storage Time ◽

Storage Conditions ◽

Black Pepper ◽

Ash Content ◽

Mold Growth ◽

Storage Duration ◽

And Storage ◽

Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P < 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P < 0.05).

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Specific root respiration of three plant species as influenced by storage time and conditions

Plant and Soil ◽

10.1007/s11104-020-04619-9 ◽

2020 ◽

Vol 453 (1-2) ◽

pp. 615-626 ◽

Cited By ~ 1

Author(s):

Zana A. Lak ◽

Hans Sandén ◽

Mathias Mayer ◽

Boris Rewald

Keyword(s):

Plant Species ◽

Root Respiration ◽

Storage Time ◽

Cold Water ◽

Storage Conditions ◽

Root Trait ◽

Tree Seedling ◽

Considerable Uncertainty ◽

Dry Conditions ◽

And Storage

Abstract Aims Specific root respiration (RRS) is a key root trait, determining i.e. nutrient foraging and uptake efficiencies. However, a considerable uncertainty exists regarding the effects of storage time and conditions on RRS measurements. Methods Fine root CO2 efflux rates of three plant types (tree seedling Carpinus betulus, legume Pisum sativum, grass Lolium perenne) were measured as depending on storage time (30–1440 min post-rinsing) and conditions (i.e. attached to plant, warm and cold water storage, and storage under dry conditions). Results Short-term storage conditions (30 min) had a significant effect on measured RRS rates, in specific, RRS rates of all three species were significantly lower under dry storage. Irrespective of plant species or temperature, storage of excised roots in water did not affect RRS for 300 min,. RRS measurements remained stable for 1 day if roots were stored cold. Conclusions Our results have important implications on measurement routines of RRS—a generally understudied root trait. Henceforth it seems reasonable to collect roots in the field and transport them, hydrated but even uncooled, to the laboratory for subsequent measurements for at least 300 min post-rinsing.

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Effect of Growth-Location and Length of Storage on Glycoalkaloid Content of Roadside-Stand Potatoes as Stored by Consumers

Journal of Food Protection ◽

10.4315/0362-028x-46.2.119 ◽

1983 ◽

Vol 46 (2) ◽

pp. 119-121 ◽

Cited By ~ 3

Author(s):

ANN M. WILSON ◽

DEBORAH F. MCGANN ◽

RODNEY J. BUSHWAY

Keyword(s):

Statistical Analysis ◽

Storage Time ◽

Storage Conditions ◽

The State ◽

Potato Tubers ◽

Toxic Level ◽

Wet Weight ◽

Total Glycoalkaloids ◽

The Individual ◽

And Storage

Potato tubers were purchased from roadside stands at 25 locations in the State of Maine and were stored from 1 to 3 months under home storage conditions at 12.2°C. Initially and after 1 and 3 months of storage, tubers were analyzed for their α-chaconine, α-solanine and total glycoalkaloid (TGA) contents. Mean α-chaconine, α-solanine and total glycoalkaloid contents of the tubers ranged from 0.41 to 3.45, 0.35 to 1.51 and 0.75 to 6.16 mg/100 g of tuber (wet weight), respectively. Statistical analysis of the results indicated that the interaction of location and storage time had a significant (P<0.05) effect on concentration of the individual and total glycoalkaloids in the tubers. The results also demonstrated that storage under these suboptimum conditions did not cause an increase of glycoalkaloids to a toxic level.

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Influence of Storage Conditions on SARS-CoV-2 Nucleic Acid Detection in Throat Swabs

The Journal of Infectious Diseases ◽

10.1093/infdis/jiaa272 ◽

2020 ◽

Vol 222 (2) ◽

pp. 203-205 ◽

Cited By ~ 5

Author(s):

Lin Li ◽

Xiao Li ◽

Zhendong Guo ◽

Zhongyi Wang ◽

Ke Zhang ◽

...

Keyword(s):

Nucleic Acid ◽

Storage Time ◽

Storage Temperature ◽

Storage Conditions ◽

Nucleic Acid Detection ◽

Nucleic Acid Testing ◽

Threshold Values ◽

Sample Storage ◽

Cycle Threshold ◽

And Storage

Abstract The detection of SARS-CoV-2 infection is the premise of quarantine. In many countries or areas, samples need to be shipped or inactivated before SARS-CoV-2 testing. In this study, we checked the influence of sample storage conditions on SARS-CoV-2 nucleic acid testing results, including sample inactivation time, storage temperature, and storage time. All of these conditions caused an increase in the cycle threshold values of the nucleic acid tests and led to the misclassification of at least 10.2% of positive cases as negative or suspected. The results highlight the importance of immediate testing of samples for SARS-CoV-2 nucleic acid detection.

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Influence of harvest date and storage conditions on the content of chlorophyll pigments in pear peels

Folia Horticulturae ◽

10.2478/v10245-012-0009-x ◽

2012 ◽

Vol 24 (1) ◽

pp. 91-95 ◽

Cited By ~ 4

Author(s):

Jan Błaszczyk

Keyword(s):

Shelf Life ◽

Chlorophyll A ◽

Significant Influence ◽

Storage Time ◽

Storage Conditions ◽

Harvest Date ◽

Controlled Atmosphere ◽

Chlorophyll Pigments ◽

Controlled Atmospheres ◽

And Storage

Influence of harvest date and storage conditions on the content of chlorophyll pigments in pear peelsDuring each season, pears were harvested on three dates at four-day intervals. The fruit was stored for 150 days in temperatures of 0-0.5°C in common cold storage (NA - normal atmosphere) and also in controlled atmospheres (CA) of different gaseous content: 0.8% CO2+ 2% O2, 2% CO2+ 2% O2and 3% CO2+ 3% O2. After removing the pears from storage they were additionally stored for seven days in a temperature of 17°C - simulated shelf life. The content of chlorophyll pigments (chlorophyll a + b) was determined after each harvest date, storage time and simulated shelf life. Based on the results, I concluded that the a + b chlorophyll content in the peel of both pear cultivars significantly decreased along with the subsequent harvest date. In addition, the storage conditions had a significant influence on the studied factor. Compared to the normal atmosphere, the controlled atmosphere conditions were more efficient in slowing the yellowing of the fruit due to reduced chlorophyll degradation. The atmosphere consisting of 3% CO2+ 3% O2or 2% CO2+ 2% O2was more favourable for the higher content of chlorophyll a + b in the peel of ‘Conference’ pears than 0.8% CO2+ 2% O2. In the case of ‘Concorde’ pears, the influence of particular compositions of CA on the content of chlorophyll a + b changed over the years.

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In vitro toxicity of infusion sets depends on their composition, storage time and storage conditions

International Journal of Pharmaceutics ◽

10.1016/j.ijpharm.2015.04.065 ◽

2015 ◽

Vol 489 (1-2) ◽

pp. 285-293 ◽

Cited By ~ 2

Author(s):

Luba Kozlovskaya ◽

Hen Popilski ◽

Pavel Gorenbein ◽

David Stepensky

Keyword(s):

Storage Time ◽

Storage Conditions ◽

In Vitro Toxicity ◽

And Storage

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SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

Coffee Science ◽

10.25186/cs.v14i4.1627 ◽

2019 ◽

Vol 14 (4) ◽

pp. 509

Author(s):

Denis Henrique Silva Nadaleti ◽

Hully Alves Rocha ◽

Luciana Maria Vieira Lopes Mendonça ◽

José Marcos Angélico de Mendonça ◽

Iêda Bruna dos Reis ◽

...

Keyword(s):

Storage Time ◽

Sensory Quality ◽

Storage Conditions ◽

Roasted Coffee ◽

Coffee Beans ◽

And Storage ◽

Zero Time ◽

Roasted Coffee Beans ◽

Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

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