Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles

Castellanos, Erika Romina; Jofre, Viviana Patricia; Fanzone, Martín Leandro; Assof, Mariela Vanesa; Catania, Anibal Alejandro; Diaz Sambueza, Alejandra Mariela; Heredia, Francisco José; Mercado, Laura Analia

Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles

During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics of Torrontes Riojano wines (TRw) has not been studied yet. This study ai...

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Main Authors:	Castellanos, Erika Romina, Jofre, Viviana Patricia, Fanzone, Martín Leandro, Assof, Mariela Vanesa, Catania, Anibal Alejandro, Diaz Sambueza, Alejandra Mariela, Heredia, Francisco José, Mercado, Laura Analia
Format:	info:ar-repo/semantics/artículo biblioteca
Language:	eng
Published:	Elsevier 2021-06-15T13:22:32Z
Subjects:	Vinos, Vino Blanco, Almacenamiento, Temperatura, Compuestos Fenólicos, Propiedades Organolépticas, Wines, White Wines, Storage, Temperature, Phenolic Compounds, Organoleptic Properties, Torrontes Riojano, Análisis Sensorial,
Online Access:	http://hdl.handle.net/20.500.12123/9588 https://www.sciencedirect.com/science/article/abs/pii/S0956713521004813 https://doi.org/10.1016/j.foodcont.2021.108343
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collection	DSpace
country	Argentina
countrycode	AR
component	Bibliográfico
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region	America del Sur
libraryname	Biblioteca Central del INTA Argentina
language	eng
topic	Vinos Vino Blanco Almacenamiento Temperatura Compuestos Fenólicos Propiedades Organolépticas Wines White Wines Storage Temperature Phenolic Compounds Organoleptic Properties Torrontes Riojano Análisis Sensorial Vinos Vino Blanco Almacenamiento Temperatura Compuestos Fenólicos Propiedades Organolépticas Wines White Wines Storage Temperature Phenolic Compounds Organoleptic Properties Torrontes Riojano Análisis Sensorial
spellingShingle	Vinos Vino Blanco Almacenamiento Temperatura Compuestos Fenólicos Propiedades Organolépticas Wines White Wines Storage Temperature Phenolic Compounds Organoleptic Properties Torrontes Riojano Análisis Sensorial Vinos Vino Blanco Almacenamiento Temperatura Compuestos Fenólicos Propiedades Organolépticas Wines White Wines Storage Temperature Phenolic Compounds Organoleptic Properties Torrontes Riojano Análisis Sensorial Castellanos, Erika Romina Jofre, Viviana Patricia Fanzone, Martín Leandro Assof, Mariela Vanesa Catania, Anibal Alejandro Diaz Sambueza, Alejandra Mariela Heredia, Francisco José Mercado, Laura Analia Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
description	During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics of Torrontes Riojano wines (TRw) has not been studied yet. This study aimed at evaluating the combined effect of closure type and storage temperature on the organoleptic properties development of TRw over a 18-month aging period, during which wine was bottled with natural (C) and synthetic (SyC) corks, and screwcaps (SC). Bottles were kept 18 months in thermostatized chambers (15°C; 25°C). At different aging times, consumed oxygen (CO), SO2, total phenols (TP), color, and sensory properties were evaluated. CO, TP, and browning index evolutions depended on the interaction between closure and temperature, whereas CIELAB parameters (lightness, chroma, hue) depended on closure-time and temperature-time interactions. At both storage temperatures, SC had a lower hue decrease and a lower chroma increase than C and SyC. The highest temperature prompted a more yellow and darker color of TRw. Thus, it allowed discrimination throughout the process. Considering the aging process, their aromatic intensity, fresh fruit, and yellow and green nuances decreased, while brown hue, color intensity, linalool, and oxidized character rose as their storage time was increased. At the end of their aging, TRw kept to 15°C were not differenced by closure, and they were characterized by their fresh fruit, floral, and high aromatic intensity attributes. At 25°C, SyC presented higher color intensity and herbaceous characters, while C and SC showed a more oxidized character. In conclusion, the interaction closure type-storage temperature is critical for organoleptic stability properties of bottled TRw during aging. Thus, screwcaps and low-temperature storage conditions can preserve the TRw varietal characteristics, increasing their shelf-life significantly.
format	info:ar-repo/semantics/artículo
topic_facet	Vinos Vino Blanco Almacenamiento Temperatura Compuestos Fenólicos Propiedades Organolépticas Wines White Wines Storage Temperature Phenolic Compounds Organoleptic Properties Torrontes Riojano Análisis Sensorial
author	Castellanos, Erika Romina Jofre, Viviana Patricia Fanzone, Martín Leandro Assof, Mariela Vanesa Catania, Anibal Alejandro Diaz Sambueza, Alejandra Mariela Heredia, Francisco José Mercado, Laura Analia
author_facet	Castellanos, Erika Romina Jofre, Viviana Patricia Fanzone, Martín Leandro Assof, Mariela Vanesa Catania, Anibal Alejandro Diaz Sambueza, Alejandra Mariela Heredia, Francisco José Mercado, Laura Analia
author_sort	Castellanos, Erika Romina
title	Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
title_short	Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
title_full	Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
title_fullStr	Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
title_full_unstemmed	Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
title_sort	effect of different closure types and storage temperatures on the color and sensory characteristics development of argentinian torrontes riojano white wines aged in bottles
publisher	Elsevier
publishDate	2021-06-15T13:22:32Z
url	http://hdl.handle.net/20.500.12123/9588 https://www.sciencedirect.com/science/article/abs/pii/S0956713521004813 https://doi.org/10.1016/j.foodcont.2021.108343
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spelling	oai:localhost:20.500.12123-95882021-06-15T13:28:20Z Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles Castellanos, Erika Romina Jofre, Viviana Patricia Fanzone, Martín Leandro Assof, Mariela Vanesa Catania, Anibal Alejandro Diaz Sambueza, Alejandra Mariela Heredia, Francisco José Mercado, Laura Analia Vinos Vino Blanco Almacenamiento Temperatura Compuestos Fenólicos Propiedades Organolépticas Wines White Wines Storage Temperature Phenolic Compounds Organoleptic Properties Torrontes Riojano Análisis Sensorial During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics of Torrontes Riojano wines (TRw) has not been studied yet. This study aimed at evaluating the combined effect of closure type and storage temperature on the organoleptic properties development of TRw over a 18-month aging period, during which wine was bottled with natural (C) and synthetic (SyC) corks, and screwcaps (SC). Bottles were kept 18 months in thermostatized chambers (15°C; 25°C). At different aging times, consumed oxygen (CO), SO2, total phenols (TP), color, and sensory properties were evaluated. CO, TP, and browning index evolutions depended on the interaction between closure and temperature, whereas CIELAB parameters (lightness, chroma, hue) depended on closure-time and temperature-time interactions. At both storage temperatures, SC had a lower hue decrease and a lower chroma increase than C and SyC. The highest temperature prompted a more yellow and darker color of TRw. Thus, it allowed discrimination throughout the process. Considering the aging process, their aromatic intensity, fresh fruit, and yellow and green nuances decreased, while brown hue, color intensity, linalool, and oxidized character rose as their storage time was increased. At the end of their aging, TRw kept to 15°C were not differenced by closure, and they were characterized by their fresh fruit, floral, and high aromatic intensity attributes. At 25°C, SyC presented higher color intensity and herbaceous characters, while C and SC showed a more oxidized character. In conclusion, the interaction closure type-storage temperature is critical for organoleptic stability properties of bottled TRw during aging. Thus, screwcaps and low-temperature storage conditions can preserve the TRw varietal characteristics, increasing their shelf-life significantly. EEA Mendoza Fil: Castellanos, Erika Romina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Castellanos, Erika Romina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Jofre, Viviana Patricia. Universidad Juan Agustín Maza; Argentina Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Fanzone, Martín Leandro. Universidad Juan Agustín Maza; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Assof, Mariela Vanesa. Universidad Juan Agustín Maza; Argentina Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Diaz Sambueza, Alejandra Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Heredia, Francisco José. Universidad de Sevilla. Facultad de Farmacia. Department of Nutrition and Food Science. Food Colour and Quality Laboratory; España Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina info:eu-repo/date/embargoEnd/2022-06-15 2021-06-15T13:22:32Z 2021-06-15T13:22:32Z 2021-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/20.500.12123/9588 https://www.sciencedirect.com/science/article/abs/pii/S0956713521004813 0956-7135 https://doi.org/10.1016/j.foodcont.2021.108343 eng info:eu-repograntAgreement/INTA/PNAIyAV-1130032/AR./Tecnologías de transformación de alimentos. info:eu-repo/semantics/embargoedAccess application/pdf Elsevier Food Control : 108343 (Available online 14 June 2021)

Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles

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