Sensory changes during bottle storage of spanish red wines under different initial oxygen doses

  1. Sáenz-Navajas, M.-P. 1
  2. Avizcuri, J.-M. 2
  3. Ferreira, V. 1
  4. Fernández-Zurbano, P. 2
  1. 1 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2014

Volume: 66

Pages: 235-246

Type: Article

More publications in: Food Research International

Metrics

Cited by

  • Scopus Cited by: 14 (11-01-2023)
  • Web of Science Cited by: 12 (06-02-2023)

JCR (Journal Impact Factor)

  • Year 2014
  • Journal Impact Factor: 2.818
  • Journal Impact Factor without self cites: 2.477
  • Article influence score: 0.818
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 15/123 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2014
  • SJR Journal Impact: 1.487
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 16/311

Scopus CiteScore

  • Year 2014
  • CiteScore of the Journal : 5.2
  • Area: Food Science Percentile: 93

Abstract

Sixteen commercial Spanish red wines selected to cover a wide range of sensory properties were stored at 25°C for 6months in air-tight containers under different oxygen doses (0-30mgL-1) mimicking real and extreme bottling situations. The 16 initial samples (before storage) and the 80 stored samples (16 wines×5 oxygen doses) were submitted to sensory analysis. Sensory changes related to post-bottling storage and initial oxygen dose were evaluated by means of discriminant and characterisation sensory strategies.Significant increases in black fruits, dried fruits, woody, lactic and stronger increases in cooked vegetables and spicy notes reveal a general pattern of aroma evolution. Remarkable departures to this general pattern have been observed, which can be related to the initial sensory properties of the wines and to their basic polyphenolic composition. The effect of post-bottling storage in bitterness is wine dependent, while global decreases in both global intensity and persistence evaluated in mouth are observed. Discrete increases in astringency are observed for wines with the lowest initial astringent scores. Important sensory interactions between aroma attributes (herbal and spicy) and bitterness and between roasted and astringency perception are shown. Little impact of the initial oxygen dose in the in-mouth sensory properties is reported. These results are relevant for wine experts in that they help understanding the evolution of wine sensory properties in the bottling stage. This study may help them to develop strategies for managing this winemaking stage with objective criteria.