Impact of post-bottling storage conditions on colour and sensory profile of a rosé sparkling wine

This study evaluated the effect of post-bottling storage conditions on the chromatic characteristics and sensory profile of a rosé sparkling wine, stored in Antique Green glass bottle for 9 months following the disgorgement. Samples were stored at 30 °C in the dark (D30), at 5 °C in the dark (D5) and at 5 °C under UV irradiation (UV5).At the end of post-bottling storage, a considerable variation in colour intensity (CI) and hue (H) was revealed in comparison to the initial values. In UV5 an important reduction of CI (−22%) and a remarkable increase of H (+46%) was revealed, whereas in D30 sparkling wine both CI (+16%) and H (+33%) increased. The sample under the suitable storage conditions (D5) exhibited only a slight increase of CI (+4%) and H (+9%). After 9-months, the sensory profile of D30 was characterized by burnt notes, although UV5 received the worst judgment due to the presence of olfactory defects (wet wool, foxy and meaty character) deriving from photo degradation processes.

Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research