Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditions
Version 2 2024-06-06, 04:49Version 2 2024-06-06, 04:49
Version 1 2023-03-07, 04:49Version 1 2023-03-07, 04:49
journal contribution
posted on 2023-03-07, 04:49 authored by DA Dias, AC Clark, TA Smith, KP Ghiggino, GR ScollaryExposure of a Chardonnay wine to light from a mercury vapour lamp under controlled temperature conditions showed that colour enhancement was dependent on bottle colour. The increase in colouration was Antique Green < French Green < Arctic Blue < Flint, in agreement with the transmission characteristics of each bottle type. Xanthylium pigments were identified as one component contributing to the observed enhancement of colour. The presence of oxygen was shown to be a critical factor to initiate the formation of these xanthylium pigments during light exposure. Without temperature control, wine colour development was highest in Antique Green and lowest in Flint. This alternate order reflects the ability of the darker bottles to retain heat longer than lighter coloured ones as confirmed by surface temperature decay rates. Specific pigments contributing to the wine colour enhancement in uncontrolled temperature/light exposure experiments could not be identified, although tentative evidence was obtained for the presence of flavan-3-ol based compounds. The different bottle glass surfaces did not influence the rate of loss of dissolved oxygen or oxidation of ascorbic acid. The potential to develop the results obtained in this study to identify markers for light and/or temperature exposure of white wines is discussed. © 2012 Elsevier Ltd. All rights reserved.
History
Journal
Food ChemistryVolume
138Pagination
2451-2459Location
EnglandPublisher DOI
ISSN
0308-8146eISSN
1873-7072Language
enIssue
4Publisher
Elsevier BVUsage metrics
Categories
No categories selectedKeywords
ColorFood StorageLightOxidation-ReductionTemperatureWineScience & TechnologyPhysical SciencesLife Sciences & BiomedicineChemistry, AppliedFood Science & TechnologyNutrition & DieteticsChemistryWhite wineColour enhancementLight exposureBottle colourOxygenBottle surface effectsMODEL WHITE WINEASCORBIC-ACIDPIGMENT DEVELOPMENTANTIOXIDANT SYSTEMSULFUR-DIOXIDESTORAGE(-)-EPICATECHIN(+)-CATECHINSTABILITYIMPACT
Licence
Exports
RefWorksRefWorks
BibTeXBibTeX
Ref. managerRef. manager
EndnoteEndnote
DataCiteDataCite
NLMNLM
DCDC