The influence of packaging on wine conservation

Food Control

Volumn 23, Issue 2, 2012, Pages 302-311

  Ghidossi, R ^a   Poupot, C ^a   Thibon, C ^a   Pons, A ^a   Darriet, P ^a   Riquier, L ^a   De Revel, G ^a   Mietton Peuchot, M ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Oxidation; Packaging; Preservation; Wine

Indexed keywords

EID: 80053131466     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.06.003     Document Type: Article

References (31)

1. Aarnio Hämäläinen T.A. Challenges in packaging waste management in the fast food industry. Resources, Conservation and Recycling 2008, 52:612-621.
2. Barbe J.-Ch., Dubourdieu D., van Leeuwen C., Pineau B. Olfactory specificity of red and Black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept. Journal International des Sciences de la Vigne 2010, 44:1.
3. Charters S., Pettigrew S. The dimensions of wine quality,. Food Quality and Preference 2007, 18:997-1007.
4. Chiciuc I., Etude des parameters affectant le transfert d'oxygène dans les vins, Thèse de l'Université de Bordeaux1, France (2010) 250p.
5. Choi Y.-W., Moon D.-J., Chung J., Cho S. Effects of waste PET bottles aggregate on the properties of concrete. Cement and Concrete Research 2005, 35:776-781.
6. Devatine A., Chiciuc I., Poupot C., Mietton-Peuchot M. Micro-oxygenation of wine in presence of dissolved carbon dioxide. Chemical Engineering Science 2007, 62:4579-4588.
7. Eilert S.J. New packaging technologies for the 21st century. Meat Science 2005, 71:122-127.
8. Escudero A., Cacho J., Ferreira V. Isolation and identification of odorants generated in wine during its oxidation: a gas chromatography-olfactometric study. European Food Research and Technology 2000, 211:105-110.
9. 2 on the formation and evolution of volatile compounds in wines. Food Control 2007, 18:1501-1506.
10. Hu Y.S., Prattipati V., Mehta S., Schiraldi D.A., Hiltner A., Baer E. Improving gas barrier of PET by blending with aromatic polyamides. Polymer 2005, 46:2685-2698.
11. Huang C., Hwong-Wen M. A multidimensional environmental evaluation of packaging materials,. Science of the Total Environment 2004, 324:161-172.
12. Jackson R.S. Sensory perception and wine assessment. Wine Science 2000, 544-590. 2nd ed.
13. Lavigne V., et al. Changes in the sotolon content of dry white wines during barrel and bottle aging. Journal of Agricultural and Food Chemistry 2008, 56:2688-2693.
14. Lemaire, T., and P. Ducournau. 2002. Micro-oxygenation in early stages: immediate effects and long term consequences. In 13ème Symposium International d'Œnologie, Montpellier, France.
15. Li H., Guo A., Wang H. Mechanisms of oxidative browning of wine. Food Chemistry 2008, 108:1-13.
16. Lopes P., et al. Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory Properties of a Sauvignon Blanc wine during bottle storage. Journal of Agricultural and Food Chemistry 2009, 57:10261-10270.
17. Lopez P. L'etude des phénomènes oxydatifs pendant le vieillissement des vins en bouteille. Role de l'obturateur, in Faculté d'Oenologie 2005, 211. Bordeaux, Bordeaux 2. V. Ségalen (Ed.).
18. Mentana A., Pati S., La Notte E., del Nobile M. Chemical changes in Apulia table wines as affected by plastic packages. LWT - Food Science and Technology 2009, 42:1360-1366.
19. Moutounet M., Vidal J.C. Monitoring of oxygen in the gas and liquid phases of bottles of wine at bottling and during storage. Journal International des Sciences de la VIgne 2006, 40.
20. Moutounet M., Vidal J.-Cl, Boulet J.C., Toitot C. Comparison of methods for measuring oxygen in the headspace of a bottle of wine. Journal International des Sciences de la VIgne 2004, 38.
21. Recueil des méthodes internationales d'analyse des vins et des moûts 2007, Vols. 1 et 2. OIV, Organisation Internationale de la Vigne et du Vin (OIV), Edition 2007.
22. Peynaud Blouin E.J. Le goût du vin: le grand livre de la dégustation 2006, Ed. Dunod, 238p.
23. Rapp B. Packaging of wine. Materials Today 2005, 8:6.
24. Sanchez J., Aracil J.M. Gaseous permeability of different obturators. Bulletin de l'O.I.V. 1998, 71:279-283.
25. Shirakura A., Nakaya M., Koga Y., Kodama H., Hasebe T., Suzuki T. Diamond-like carbon films for PET bottles and medical applications. Thin Solid Films 2006, 494:84-91.
26. Silva Ferreira A.C., Hogg T., Guedes de Pinho P. Identification of key odorants related to the typical aroma of oxidation-spoiled white wines. Journal of Agricultural and Food Chemistry 2003, 51:1377-1381.
27. Skouroumounis G.K., et al. The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. Australian Journal of Grape and Wine Research 2005, 11:369-377.
28. Thibon C., Shinkaruk S., Tominaga T., Bennetau B., Dubourdieu D. Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry. Journal of Chromatography A 2008, 1183:150-157.
29. Van Bree I., De Meulenaer B., Samapundo S., Vermeulen A., Ragaert P., Maes K.C., et al. Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: a practical software simulation tool,. Innovative Food Science & Emerging Technologies 2010, 11:511-519.
30. Winder B., Ridgway K., Nelson A., Baldwin J. Food and drink packaging: who is complaining and who should be complaining. Applied Ergonomics 2002, 33:433-438.
31. Wirth J., Morel-Salmi C., Souquet J.M., Dieval J.B., Aagaard O., Vidal S., et al. The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines,. Food Chemistry 2010, 123:107-116.