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

Helene Hopfer, Susan E. Ebeler, Hildegarde Heymann

Research output: Contribution to journalArticle

36 Scopus citations

Abstract

Californian Chardonnay was stored in five different wine-packaging configurations at three different temperatures for a period of 3 months to study the combined packaging and temperature effects on the sensory and chemical properties of the wines. A trained descriptive panel evaluated aroma, taste, mouthfeel, and color attributes, and the sensory results were correlated to physical and chemical measurements including volatile compounds, SO2, titratable and volatile acidity, oxygen consumption, and wine color, using partial least squares regression. In general, increased storage temperatures induced the largest changes in the wines; however, significant packaging-temperature effects were found for some attributes as well. Particularly wines stored in bag-in-boxes at 40 °C showed significant increases in oxidized and vinegar aromas and yellow color. Volatile esters also decreased in these wines, while increased levels of compounds generally associated with age- or heat-affected wine were found including 1,1,6-trimethyl-1,2-dihydronaphthalene and furfuryl ether, consistent with previously reported chemical aging reactions. In summary, storing unoaked Chardonnay in different packages significantly changes the sensory and chemical properties depending on the storage temperature. After a storage period of 3 months, bottle storage with various closures (natural cork, synthetic cork, and screw cap) changed the wine in a different way than bag-in-box storage.

Original languageEnglish (US)
Pages (from-to)10743-10754
Number of pages12
JournalJournal of agricultural and food chemistry
Volume60
Issue number43
DOIs
StatePublished - Oct 31 2012

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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