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Please use this identifier to cite or link to this item: http://dspace.utalca.cl/handle/1950/10170

Title: Chemical and Sensory Effects of Storing Sauvignon Blanc Wine in Colored Bottles under Artificial Light
Authors: Caceres-Mella, A.
Flores-Valdivia, D.
Laurie, VF.
Lopez-Solis, R.
Pena-Neira, A.
Keywords: bottle color
Sauvignon Blanc
phenolic compounds
wine storage
fluorescent light
Issue Date: 23-Jul-2014
Abstract: The chemical and sensory effects of storing Sauvignon Blanc in colored bottles and exposing them to artificial light were examined. The colors of the bottles chosen were Dead Leaf Green, Antique Green, Amber, and Flint. The light was provided by fluorescent tubes with a regime of 16 h of exposure during 8 months of storage. The results indicated that the wine's chemical composition was affected by the type of bottle used. The Flint bottle presented the lowest concentration of total phenols. Yellow coloration was not dependent on the bottle color, as the wine in darker bottles (Amber, Antique Green, and Dead Leaf Green) had considerably more yellow color development than the wine in clear bottles. With regard to the sensory analyses performed, a trend showing an increase in color intensity and a decrease in overall aromas depending on the bottle color was observed. The wine's aromatic description changed significantly during its storage under artificial light conditions, demonstrating a decrease in vegetal aromas and an increase in citrus and tropical flavors that was dependent on the bottle color.
Description: Univ Talca, Sch Agr Sci, Talca 3460000, Chile. Laurie, VF (Felipe Laurie, V.)
URI: http://dspace.utalca.cl/handle/1950/10170
ISSN: 1520-5118
Appears in Collections:Artículos en publicaciones ISI - Universidad de Talca

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