The study of the processes of influence of auxiliary agents on grape processing products

• Published in: BIO Web of Conferences Vol. 34; p. 6008
• Main Authors: Chemisova, Larisa, Sheludko, Olga, Mitrofanova, Ekaterina, Shirshova, Anastasia, Redka, Vitaly
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Les Ulis EDP Sciences 01.01.2021
• Subjects: Aroma; Bottles; Dissolved oxygen; Nomenclature; Oxygen content; Packaging; Plugs; Polyethylene; Polyethylene terephthalate; Sulfur; Sulfur dioxide; Wine; Wines
• ISSN: 2117-4458; 2273-1709; 2117-4458
• DOI: 10.1051/bioconf/20213406008

The study of the processes of the influence of capping and packaging on the quality of finished products during storage is an important component of maintaining the stable quality of wines. It has been found that packaging has a significant impact on the evolution of wine during storage. It was found that the variation in the content of total sulfur dioxide and dissolved oxygen depending on the type of packing has an inverse relationship. The dissolved oxygen content was higher in wines bottled in glass bottles and PET (polyethylene terephthalate) bottles compared to products in composite packaging. These results are metrics to consider when choosing the packaging depending on the intended distribution and marketing method. The closures are the source of a variety of microbiological and chemical substances in wine. The nomenclature depends on the kind and the type of used plugs. Natural cork, in most cases, enriches the wine with substances of microbiological origin, as well as their waste products. Synthetic closures introduce chemical components that are not inherent in the nature of wine, thereby disrupting the aroma and color of the product.