Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics

Mario Gabrielli; Daniela Fracassetti; Elia Romanini; Donato Colangelo; Antonio Tirelli; Milena Lambri

doi:10.1016/j.foodchem.2020.128922

Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics

Mario Gabrielli, Daniela Fracassetti, Elia Romanini, Donato Colangelo, Antonio Tirelli, Milena Lambri

University of Milan

Research output: Contribution to journal › Article › peer-review

Abstract

Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.

Original language	English
Pages (from-to)	1-8
Number of pages	8
Journal	Food Chemistry
Volume	2021
DOIs	https://doi.org/10.1016/j.foodchem.2020.128922
Publication status	Published - 2021

Keywords

inglese

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10.1016/j.foodchem.2020.128922

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title = "Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics",

abstract = "Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.",

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author = "Mario Gabrielli and Daniela Fracassetti and Elia Romanini and Donato Colangelo and Antonio Tirelli and Milena Lambri",

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TY - JOUR

T1 - Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics

AU - Gabrielli, Mario

AU - Fracassetti, Daniela

AU - Romanini, Elia

AU - Colangelo, Donato

AU - Tirelli, Antonio

AU - Lambri, Milena

PY - 2021

Y1 - 2021

N2 - Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.

AB - Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.

KW - inglese

UR - http://hdl.handle.net/10807/187459

U2 - 10.1016/j.foodchem.2020.128922

DO - 10.1016/j.foodchem.2020.128922

M3 - Article

SN - 0308-8146

VL - 2021

SP - 1

EP - 8

JO - Food Chemistry

JF - Food Chemistry

ER -

Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics

Abstract

Keywords

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