Impact of the Oxygen Exposure during Bottling and Oxygen Barrier Properties of Different Closures on Wine Quality during Post-Bottling

摘要

This work outlines the effects of oxygen exposure during bottling and oxygen barrier properties of different closures (cork, synthetic and screw caps) on wine quality after bottling. The combination of bottling conditions and oxygen transfer rates of closures had a significant effect on the compositional and sensory properties of Sauvignon Blanc during 24 months of storage. High oxygen exposure, either at bottling and/or due to the high oxygen transfer rates of synthetic closures caused loss of freshness and fruit attributes and development oxidized aromas. Conversely, wines sealed hermetically as bottle ampoule or with closures with very low oxygen permeability such as screw caps saran-tin, are more favorable to the preservation of varietal aromas of Sauvignon Blanc wines, but also for the development of undesirable reductive compounds. Oxygen provided by cork stoppers and screw caps saranex with low OTR seems to be enough to preserve the fruit aromas and mitigate reduced and oxidized characters.