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

Autores
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
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
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
Fuente
Food Control : 108343 (Available online 14 June 2021)
Materia
Vinos
Vino Blanco
Almacenamiento
Temperatura
Compuestos Fenólicos
Propiedades Organolépticas
Wines
White Wines
Storage
Temperature
Phenolic Compounds
Organoleptic Properties
Torrontes Riojano
Análisis Sensorial
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/9588
Acceder
id INTADig_b315aad8728bab8c9e102847a033fed1
oai_identifier_str oai:localhost:20.500.12123/9588
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottlesCastellanos, Erika RominaJofre, Viviana PatriciaFanzone, Martín LeandroAssof, Mariela VanesaCatania, Anibal AlejandroDiaz Sambueza, Alejandra MarielaHeredia, Francisco JoséMercado, Laura AnaliaVinosVino BlancoAlmacenamientoTemperaturaCompuestos FenólicosPropiedades OrganolépticasWinesWhite WinesStorageTemperaturePhenolic CompoundsOrganoleptic PropertiesTorrontes RiojanoAnálisis SensorialDuring 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 MendozaFil: Castellanos, Erika Romina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Castellanos, Erika Romina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Universidad Juan Agustín Maza; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Fanzone, Martín Leandro. Universidad Juan Agustín Maza; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Assof, Mariela Vanesa. Universidad Juan Agustín Maza; ArgentinaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Diaz Sambueza, Alejandra Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Heredia, Francisco José. Universidad de Sevilla. Facultad de Farmacia. Department of Nutrition and Food Science. Food Colour and Quality Laboratory; EspañaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaElsevierinfo:eu-repo/date/embargoEnd/2022-06-152021-06-15T13:22:32Z2021-06-15T13:22:32Z2021-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/9588https://www.sciencedirect.com/science/article/abs/pii/S09567135210048130956-7135https://doi.org/10.1016/j.foodcont.2021.108343Food Control : 108343 (Available online 14 June 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/PNAIyAV-1130032/AR./Tecnologías de transformación de alimentos.info:eu-repo/semantics/restrictedAccess2025-10-16T09:30:07Zoai:localhost:20.500.12123/9588instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:30:07.939INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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 Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
spellingShingle 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
Vinos
Vino Blanco
Almacenamiento
Temperatura
Compuestos Fenólicos
Propiedades Organolépticas
Wines
White Wines
Storage
Temperature
Phenolic Compounds
Organoleptic Properties
Torrontes Riojano
Análisis Sensorial
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
dc.creator.none.fl_str_mv 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 Castellanos, Erika Romina
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_role author
author2 Jofre, Viviana Patricia
Fanzone, Martín Leandro
Assof, Mariela Vanesa
Catania, Anibal Alejandro
Diaz Sambueza, Alejandra Mariela
Heredia, Francisco José
Mercado, Laura Analia
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Vinos
Vino Blanco
Almacenamiento
Temperatura
Compuestos Fenólicos
Propiedades Organolépticas
Wines
White Wines
Storage
Temperature
Phenolic Compounds
Organoleptic Properties
Torrontes Riojano
Análisis Sensorial
topic Vinos
Vino Blanco
Almacenamiento
Temperatura
Compuestos Fenólicos
Propiedades Organolépticas
Wines
White Wines
Storage
Temperature
Phenolic Compounds
Organoleptic Properties
Torrontes Riojano
Análisis Sensorial
dc.description.none.fl_txt_mv 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
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.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-15T13:22:32Z
2021-06-15T13:22:32Z
2021-06
info:eu-repo/date/embargoEnd/2022-06-15
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 0956-7135
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/PNAIyAV-1130032/AR./Tecnologías de transformación de alimentos.
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Control : 108343 (Available online 14 June 2021)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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