Molecules, Vol. 26, Pages 6256: Wine Storage at Cellar vs Room Conditions: Changes in the Aroma Composition of Riesling Wine

Molecules, Vol. 26, Pages 6256: Wine Storage at Cellar vs Room Conditions: Changes in the Aroma Composition of Riesling Wine Molecules doi: 10.3390/molecules26206256 Authors: Andrii Tarasov Federico Garzelli Christoph Schuessler Stefanie Fritsch Christophe Loisel Alexandre Pons Claus-Dieter Patz Doris Rauhut Rainer Jung Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory quality. At the same time, lowering of the SO2 level in wine has been a hot topic in recent years. In the current work, we investigated how Riesling wine evolved on the molecular level in warm (~25 °C) and cool (~15 °C) conditions depending on the SO2 level in the wine (low, medium and high), flushing of the bottle’s headspace with CO2 and three types of stoppers (Diam 30, Diam 30 origin and Diam 5) with different OIR levels (0.8–1.3 mg) and OTR levels (0.3–0.4 mg/year). It was demonstrated that the evolution of primary and secondary aromas, wine color and low molecular weight sulfur compounds (LMWSCs) during the two years of aging mainly depended on the storage temperature. Variation in the SO2 level and CO2 in the headspace affected mostly certain LMWSCs (H2S, MeSH) and β-damascenone. New aspects of C13-norisprenoids and monoterpenoids behavior in Riesling wine with different levels...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research
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