Effects of simulated shipping conditions on the sensory attributes of red and white wines.

摘要

Shipping is an important part of the wine industry. The transit needs of a particular winery may vary from retail, restaurants or wine club members, but they all concern shipment. Because it is known that extreme temperature fluctuations and high temperatures may be experienced when shipping wines across the United States, it is important to investigate how these conditions affect the sensory properties of the wines. Previous research has shown that storage of red wines at constant high temperatures causes changes in the aromas and flavors of the wines; it is highly possible that shipping conditions will affect the wines in the same way. Research on the storage effects on white wine has shown similar results documenting decreases in fruit and floral aroma attributes and increases in oak aromas and aromas associated with aged bottle bouquet. While some research has been performed on constant temperature storage conditions, there is not a lot of literature published concerning the shipment of wines.;We selected a range of commercial wines and simulated transcontinental shipping conditions, in order to investigate the effect of fluctuating temperatures on a wide range of wine varieties and styles. The wines were exposed to cyclic temperature regimes similar to that of shipping during the summer months. It is the goal of this research to document, using descriptive analysis, the sensorial changes in four red wines and four white wines after being exposed to these simulated shipping conditions. The literature review for both red and white wines will follow.