Effect of closure, packaging and storage conditions on impact odorants of wine

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Pickering, G J ^a,b   Blake, A ^a   Kotseridis, Y ^c  

^a Department of Biological Sciences ^*  (Canada)

^b BROCK UNIVERSITY   (Canada)

^c AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Aging; Bottle hue; Cellaring; Harmonia axyridis; Ladybug taint; Methoxypyrazines; Packaging; Storage temperature; Tetrapak; Wine closures; Wine flavour; Wine quality

Indexed keywords

HARMONIA AXYRIDIS;

EID: 68949200146     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/1104-cjfs     Document Type: Conference Paper

References (14)

1. ALLEN M., LACEY M., BOYD S. (1994): Determination of methoxypyrazines in red wines by stable isotope dilution gas chromatography-mass spectrometry. Journal of Agriculture and Food Chemistry, 42: 1734-1738.
2. BLAKE A., KOTSERIDIS Y., BRINDLE I.D., INGLIS D., SEARS M., PICKERING G.J. (2009a): Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wine. Journal of Agricultural and Food Chemistry. (In press)
3. BLAKE A., KOTSERIDIS Y., BRINDLE I.D., INGLIS D., SEARS M., PICKERING G.J. (2009b): Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odorants of Riesling and Cabernet Franc wine during bottle aging. Food Chemistry. (In review)
4. BRAJKOVICH M., TIBBITS N., PERON, G., LUND C., DYKES S., KILMARTIN P., NICOLAU L. (2005): Effect of screw cap and cork closures on SO2 levels and aromas in Sauvignon Blanc wine. Journal of Agricultural and Food Chemistry, 53: 10006-10011. (Pubitemid 43081210)
5. D'AURIA M., EMANUELE L., MAURIELLO G., RACIOPPI R. (2003): On the origin of "Gout de Lumiere" in Champagne. Journal of Photochemistry and Photobiology A: Chemistry, 158: 21-26.
6. ILAND P., BRUER N., EDWARDS G., WEEKS S., WILKES E. (2004): Chemical analysis of grapes and wine: techniques and concepts. Patrick Iland Wine Promotions PTY Ltd., Campbelltown: 40,41, 56, 57, 65-67.
7. KOTSERIDIS Y., SPINK M., BRINDLE I., BLAKE A., SEARS M., CHEN X., SOLEAS G., INGLIS D., PICKERING G. (2008): Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay. Journal of Chromatography A, 1190: 294-301.
8. MARAIS J., POOL H. (1980): Effect of storage time and temperature on the volatile composition and quality of dry white table wines. Vitis, 19: 151-164.
9. ORTEGA C., LOPEZ R., CACHO J., FERREIRA V. (2001): Fast analysis of important wine volatile compounds. Development and validation of a new method based on gas chromatography flame ionisation detection analysis of dichloromethane microextracts. Journal of Chromatography A, 923: 205-214. (Pubitemid 32707433)
10. PARR W., GREEN J., WHITE K., SHERLOCK R. (2007): The distinctive flavour of New Zealand Sauvignon Blanc: Sensory characterisation by wine professionals. Food Quality and Preference, 18: 849-861. (Pubitemid 46804382)
11. PICKERING G., LIN J., REYNOLDS A., SOLEAS G., RIESEN R., BRINDLE I. (2005): The influence of Harmonia axyridis on wine composition and aging. Journal of Food Science, 70: S128-S135. (Pubitemid 40346631)
12. PICKERING G., LIN J., RIESEN R., REYNOLDS A., BRINDLE I., SOLEAS G. (2004): Influence of Harmonia axyridis on the sensory properties of white and red wine. American Journal of Enology and Viticulture, 55: 153-159. (Pubitemid 38927727)
13. PICKERING G., KARTHIK A., INGLIS D., SEARS N., KER K. (2007): Determination of orth-and retro-nasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine. Journal of Food Science, 72: S468-S472. (Pubitemid 47373519)
14. SELLI S., CANBAS A., UNAL U. (2002): Effect of bottle colour and storage conditions on browning of orange wine. Food, 46: 64-67. (Pubitemid 135700335)