Bottle aging and storage of wines: a review
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24431 |
Resumo: | Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed. |
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Bottle aging and storage of wines: a reviewBottle agingOxygen permeabilityWine agingWine aromaWine storageWine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.The research leading to these results was funded by FEDER under the program Interreg V-A Spain-Portugal (POPTEC) 2014-2020 ref. 0377_IBERPHENOL_6_E and ref. 0181_NANOEATERS_ 01_E; to Xunta de Galicia supporting with the Axudas Conecta Peme the IN852A 2018/58 NeuroFood Project and the program EXCELENCIA-ED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and by the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBIJTI-2019), the JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The research leading to these results was supported by MICINN supporting the Ramón & Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia and University of Vigo supporting the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096).Biblioteca Digital do IPBEchave Álvarez, JavierBarral Martínez, MartaFraga-Corral, MariaPrieto Lage, Miguel A.Simal-Gandara, Jesus2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24431engEchave, Javier; Barral, Marta; Fraga-Corral, Maria; Prieto, Miguel A.; Simal-Gandara, Jesus (2021). Bottle aging and storage of wines: a review. Molecules. ISSN 1420-3049. 26:3, p. 1-2610.3390/molecules26030713info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-05-17T01:26:29ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Bottle aging and storage of wines: a review |
title |
Bottle aging and storage of wines: a review |
spellingShingle |
Bottle aging and storage of wines: a review Echave Álvarez, Javier Bottle aging Oxygen permeability Wine aging Wine aroma Wine storage |
title_short |
Bottle aging and storage of wines: a review |
title_full |
Bottle aging and storage of wines: a review |
title_fullStr |
Bottle aging and storage of wines: a review |
title_full_unstemmed |
Bottle aging and storage of wines: a review |
title_sort |
Bottle aging and storage of wines: a review |
author |
Echave Álvarez, Javier |
author_facet |
Echave Álvarez, Javier Barral Martínez, Marta Fraga-Corral, Maria Prieto Lage, Miguel A. Simal-Gandara, Jesus |
author_role |
author |
author2 |
Barral Martínez, Marta Fraga-Corral, Maria Prieto Lage, Miguel A. Simal-Gandara, Jesus |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Echave Álvarez, Javier Barral Martínez, Marta Fraga-Corral, Maria Prieto Lage, Miguel A. Simal-Gandara, Jesus |
dc.subject.por.fl_str_mv |
Bottle aging Oxygen permeability Wine aging Wine aroma Wine storage |
topic |
Bottle aging Oxygen permeability Wine aging Wine aroma Wine storage |
description |
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24431 |
url |
http://hdl.handle.net/10198/24431 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Echave, Javier; Barral, Marta; Fraga-Corral, Maria; Prieto, Miguel A.; Simal-Gandara, Jesus (2021). Bottle aging and storage of wines: a review. Molecules. ISSN 1420-3049. 26:3, p. 1-26 10.3390/molecules26030713 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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1777301912409866240 |