Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine

When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate th...
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Autor*in:	Alessandro Bianchi [verfasserIn] Isabella Taglieri [verfasserIn] Monica Macaluso [verfasserIn] Chiara Sanmartin [verfasserIn] Angela Zinnai [verfasserIn] Francesca Venturi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	red wine sulfur dioxide capping systems sensory analysis screw cap Tetra Brik

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 12(2023), 14, p 2719
Übergeordnetes Werk:	volume:12 ; year:2023 ; number:14, p 2719

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods12142719

Katalog-ID:	DOAJ093904614

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spelling	10.3390/foods12142719 doi (DE-627)DOAJ093904614 (DE-599)DOAJ9b54d8e8d6f64b04889466407ef1a4ee DE-627 ger DE-627 rakwb eng TP1-1185 Alessandro Bianchi verfasserin aut Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO<sub<2</sub< and Free SO<sub<2</sub< and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage. red wine sulfur dioxide capping systems sensory analysis screw cap Tetra Brik Chemical technology Isabella Taglieri verfasserin aut Monica Macaluso verfasserin aut Chiara Sanmartin verfasserin aut Angela Zinnai verfasserin aut Francesca Venturi verfasserin aut In Foods MDPI AG, 2013 12(2023), 14, p 2719 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:14, p 2719 https://doi.org/10.3390/foods12142719 kostenfrei https://doaj.org/article/9b54d8e8d6f64b04889466407ef1a4ee kostenfrei https://www.mdpi.com/2304-8158/12/14/2719 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 14, p 2719
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language	English
source	In Foods 12(2023), 14, p 2719 volume:12 year:2023 number:14, p 2719
sourceStr	In Foods 12(2023), 14, p 2719 volume:12 year:2023 number:14, p 2719
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institution	findex.gbv.de
topic_facet	red wine sulfur dioxide capping systems sensory analysis screw cap Tetra Brik Chemical technology
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authorswithroles_txt_mv	Alessandro Bianchi @@aut@@ Isabella Taglieri @@aut@@ Monica Macaluso @@aut@@ Chiara Sanmartin @@aut@@ Angela Zinnai @@aut@@ Francesca Venturi @@aut@@
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callnumber-first	T - Technology
author	Alessandro Bianchi
spellingShingle	Alessandro Bianchi misc TP1-1185 misc red wine misc sulfur dioxide misc capping systems misc sensory analysis misc screw cap misc Tetra Brik misc Chemical technology Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine
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topic_title	TP1-1185 Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine red wine sulfur dioxide capping systems sensory analysis screw cap Tetra Brik
topic	misc TP1-1185 misc red wine misc sulfur dioxide misc capping systems misc sensory analysis misc screw cap misc Tetra Brik misc Chemical technology
topic_unstemmed	misc TP1-1185 misc red wine misc sulfur dioxide misc capping systems misc sensory analysis misc screw cap misc Tetra Brik misc Chemical technology
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title	Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine
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title_full	Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine
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title_sort	effect of different packaging strategies on the secondary shelf life of young and structured red wine
callnumber	TP1-1185
title_auth	Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine
abstract	When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO<sub<2</sub< and Free SO<sub<2</sub< and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage.
abstractGer	When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO<sub<2</sub< and Free SO<sub<2</sub< and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage.
abstract_unstemmed	When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO<sub<2</sub< and Free SO<sub<2</sub< and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage.
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title_short	Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine
url	https://doi.org/10.3390/foods12142719 https://doaj.org/article/9b54d8e8d6f64b04889466407ef1a4ee https://www.mdpi.com/2304-8158/12/14/2719 https://doaj.org/toc/2304-8158
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Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine

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