The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 43, 2012, Pages 10743-10754

  Hopfer, Helene ^a   Ebeler, Susan E ^a   Heymann, Hildegarde ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

bag in box; closure; color; flavor; storage temperature; white wine

Indexed keywords

BAG-IN-BOX; CHEMICAL AGING; CHEMICAL MEASUREMENTS; CLOSURE; COLOR ATTRIBUTES; COMBINED EFFECT; MOUTHFEEL; NATURAL CORK; OXYGEN CONSUMPTION; PARTIAL LEAST SQUARES REGRESSION; STORAGE PERIODS; STORAGE TEMPERATURES; VOLATILE ACIDITY; VOLATILE COMPOUNDS; VOLATILE ESTER; WHITE WINES; WINE COLOR;

ACETIC ACID; BOTTLES; CHEMICAL COMPOUNDS; CHEMICAL PROPERTIES; COLOR; ETHERS; FLAVORS; SULFUR DIOXIDE; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS; WINE;

PACKAGING;

VOLATILE ORGANIC COMPOUND;

ARTICLE; FOOD PACKAGING; FOOD STORAGE; HUMAN; ODOR; TASTE; TEMPERATURE; WINE;

FOOD PACKAGING; FOOD STORAGE; HUMANS; ODORS; TASTE; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84868092921     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302910f     Document Type: Article

References (48)

1. Zraly, K. Windows on the World Complete Wine Course, 25 th ed.; Sterling: New York, NY, 2009.
2. Michel, G.; Natalie, R.; Guillet, M.; Rodrigue, N. Shelf Life Testing Methodology and Data Analysis. In Food Packaging and Shelf Life; Robertson, G. L., Ed.; CRC Press: Boca Raton, FL, 2009; pp 31-53.
3. Fu, Y.; Lim, L. T.; McNicholas, P. D. Changes on Enological Parameters of White Wine Packaged in Bag-in-Box during Secondary Shelf Life J. Food Sci. 2009, 74, C608-C618
4. Mentana, A.; Pati, S.; La Notte, E.; del Nobile, M. A. Chemical changes in Apulia table wines as affected by plastic packages LWT-Food Sci. Technol. 2009, 42, 1360-1366
5. Ghidossi, R.; Poupot, C.; Thibon, C.; Pons, A.; Darriet, P.; Riquier, L.; De Revel, G.; Mietton Peuchot, M. The influence of packaging on wine conservation Food Control 2012, 23, 302-311
6. Skouroumounis, G. K.; Kwiatkowski, M. J.; Francis, I. L.; Oakey, H.; Capone, D. L.; Duncan, B.; Sefton, M. A.; Waters, E. J. 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 Aust. J. Grape Wine Res. 2005, 11, 369-377
7. Reeves, M. J.; Malcolm, R. Packaging and the Shelf Life of Wine. In Food Packaging and Shelf Life; Robertson, G. L., Ed.; CRC Press: Boca Raton, FL, 2009; pp 231-257.
8. Sundell, H. A.; Holen, B.; Nicolaysen, F.; Hilton, C.; Løkkeberg, ø. Bag-in-box packaging for wine: Analysis of transport stress in barrier films Packag. Technol. Sci. 1992, 5, 321-329
9. Lopes, P.; Saucier, C.; Teissedre, P.-L.; Glories, Y. Main Routes of Oxygen Ingress through Different Closures into Wine Bottles J. Agric. Food Chem. 2007, 55, 5167-5170
10. Recognose Pty Ltd. Recognose Aroma Reference Technologies. http://www.aromadictionary.com/winearomas.html (accessed June 6, 2012).
11. Bueno, M.; Culleré, L.; Cacho, J.; Ferreira, V. Chemical and sensory characterization of oxidative behavior in different wines Food Res. Int. 2010, 43, 1423-1428
12. Ramey, D. D.; Ough, C. S. Volatile ester hydrolysis or formation during storage of model solutions and wines J. Agric. Food Chem. 1980, 28, 928-934
13. De La Presa-Owens, C.; Noble, A. C. Effect of Storage at Elevated Temperatures on Aroma of Chardonnay Wines Am. J. Enol. Vitic. 1997, 48, 310-316
14. Gonzalez-Viñas, M. A.; Perez-Coello, M. S.; Salvador, M. D.; Cabezudo, M. D.; Martin-Alvarez, P. J. Changes in gas-chromatographic volatiles of young Airen wines during bottle storage Food Chem. 1996, 56, 399-403
15. Leino, M.; Francis, I. L.; Kallio, H.; Williams, P. J. Gas Chromatographic headspace analysis of Chardonnay and Semillon wines after thermal processing Z. Lebensmitteluntersuchung Forsch. A 1993, 197, 29-33
16. Marais, J.; Pool, H. J. Effect of storage time and temperature on the volatile composition and quality of dry white table wines Vitis 1980, 19, 151-164
17. Recamales, A. F.; Gallo, V.; Hernanz, D.; Gonzalez-Miret, M. L.; Heredia, F. J. Effet of time and storage conditions on major volatile compounds of Zalema white wine J. Food Qual. 2011, 34, 100-110
18. Pérez-Coello, M. S.; González-Viñas, M. A.; García-Romero, E.; Díaz-Maroto, M. C.; Cabezudo, M. D. Influence of storage temperature on the volatile compounds of young white wines Food Control 2003, 14, 301-306
19. Makhotkina, O.; Pineau, B.; Kilmartin, P. A. Effect of storage temperature on the chemical composition and sensory profile of Sauvignon Blanc wines Aust. J. Grape Wine Res. 2012, 18, 91-99
20. Robinson, A. L.; Mueller, M.; Heymann, H.; Ebeler, S. E.; Boss, P. K.; Solomon, P. S.; Trengove, R. D. Effect of Simulated Shipping Conditions on Sensory Attributes and Volatile Composition of Commercial White and Red Wines Am. J. Enol. Vitic. 2010, 61, 337-347
21. Butzke, C. E.; Vogt, E. E.; Chacon-Rodriguez, L. Effect og heat exposure on wine quality during transport and storage J. Wine Res. 2012, 23, 15-25
22. Shea, P.; Vialis, S.; Vidal, J.-C. Bag-in-Box Cone Meter. http://www.b-i-b.com/bib/web/downloads/O2BIBconeMeterBrochure29Nov2010.pdf (accessed June 1, 2012).
23. Lawless, H. T.; Heymann, H. Sensory Evaluation of Food: Principles and Practices; Springer: New York, 2010.
24. International Organization for Standardization. ISO 3591: Sensory Analysis-Apparatus-Wine Tasting Glass; 1977.
25. Schanda, J. Colorimetry: Understanding the CIE System; John Wiley & Sons: New York, NY, 2007.
26. International Organization for Standardization. ISO 11664-4: Colorimetry-Part 4: CIE 1976 L*a*b* Colour Space; 2008.
27. Ough, C. S.; Amerine, M. A. Methods Analysis of Musts and Wines, 2 nd ed.; J. Wiley: New York, 1988.
28. Zoecklein, B.; Fugelsang, K. C.; Gump, B. H.; Nury, F. S. Wine Analysis and Production; Chapman & Hall: New York, NY, 1995.
29. Abdi, H. Partial Least Squares (PLS) Regression. In Encyclopedia of Social Sciences Research Methods; Lewis-Beck, M.; Bryman, A.; Futing, T., Eds.; Sage Publications: Thousand Oaks, CA, 2003; pp 1-7.
30. Haenlein, M.; Kaplan, A. M. A Beginner's Guide to Partial Least Squares Analysis Understanding Stat. 2004, 3, 283-297
31. Geladi, P.; Kowalski, B. R. Partial Least-Squares Regression: A tutorial Anal. Chim. Acta 1986, 185, 1-17
32. Lê, S.; Husson, F. Sensominer: A package for sensory data analysis J. Sensory Stud. 2008, 23, 14-25
33. Le, S.; Josse, J.; Husson, F. F.; Lê, S. FactoMineR: An R Package for Multivariate Analysis J. Stat. Software 2008, 25, 1-18
34. Mevik, B.-H.; Wehrens, R. The pls Package: Principal Component and Partial Least Squares Regression in R J. Stat. Software 2007, 18, 1-24
35. R Foundation for Statistical Computing. R: A Language and Environment for Statistical Computing; R Foundation for Statstical Computing: Vienna, Austria, 2011.
36. Gawel, R.; Sluyter, S. V.; Waters, E. J. The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines Aust. J. Grape Wine Res. 2007, 13, 38-45
37. Jones, P. R.; Gawel, R.; Francis, I. L.; Waters, E. J. The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine Food Qual. Preference 2008, 19, 596-607
38. Nurgel, C.; Pickering, G. J. Modelling of sweet, bitter and irritant sensations and their interactions elicited by model ice wines J. Sensory Stud. 2006, 21, 505-519
39. Recamales, A. F.; Sayago, A.; Gonzalez-Miret, M. L.; Hernanz, D. The effect of time and storage conditions on the phenolic composition and colour of white wine Food Res. Int. 2006, 39, 220-229
40. Chatfield, C.; Collins, A. J. Introduction to Multivariate Analysis; CRC Press: Boca Raton, FL, 1980.
41. Polaskova, P.; Herszage, J.; Ebeler, S. E. Wine flavor: Chemistry in a glass Chem. Soc. Rev. 2008, 37, 2478-2489
42. Dimkou, E.; Ugliano, M.; Dieval, J. B.; Vidal, S.; Aagaard, O.; Rauhut, D.; Jung, R. Impact of Headspace Oxygen and Closure on Sulfur Dioxide, Color, and Hydrogen Sulfide levels in a Riesling Wine Am. J. Enol. Vitic. 2011, 62, 261-269
43. Peyches-Bach, A.; Dombre, C.; Moutounet, M.; Peyron, S.; Chalier, P. Effect of Ethanol on the Sorption of Four Targeted Wine Volatile Compounds in a Polyethylene Film J. Agric. Food Chem. 2012, 60, 6772-6781
44. Licciardello, F.; Del Nobile, M. A.; Spagna, G.; Muratore, G. Scalping of ethyloctanoate and linalool from a model wine into plastic films LWT-Food Sci. Technol. 2009, 42, 1065-1069
45. Fukamachi, M.; Matsui, T.; Hwang, Y.-H.; Shimoda, M.; Osajima, Y. Sorption Behavior of Flavor Compounds into Packaging Films from Ethanol Solution J. Agric. Food Chem. 1996, 44, 2810-2813
46. Acree, T.; Arn, H. Flavornet and human odor space Gas chromatography-olfactometry (GCO) of natural products. http://www.flavronet.org (accessed June 2, 2012).
47. El-Sayed, A. M. The Pherobase: Database of Pheromones and Semiochemicals. http://www.pherobase.com (accessed June 1, 2012).
48. Mevik, B.-H.; Cederkvist, H. R. Mean squared error of prediction (MSEP) estimates for principal component regression (PCR) and partial least squares regression (PLSR) J. Chemom. 2004, 18, 422-429