Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard

• Published in: Food chemistry Vol. 113; no. 2; pp. 530 - 537
• Main Authors: Hernanz, Dolores, Gallo, Valeria, Recamales, Ángeles F., Meléndez-Martínez, Antonio J., González-Miret, M. Lourdes, Heredia, Francisco J.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.03.2009; [Amsterdam]: Elsevier Science
• Subjects: acidity; Colombard wine; color; Colour; food analysis; food composition; food storage; Phenolic composition; phenolic compounds; Storage; storage conditions; storage quality; Volatile components; volatile compounds; White wine; white wines; wine cultivars; wine grapes; wine quality; Zalema wine; Volatile components; Storage; White wine; Colombard wine; Zalema wine; Colour; Phenolic composition
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2008.07.096

Different quality attributes and chemical components of wines change during storage as a function of a series of factors. Thus, in young white wines, changes in phenolics, that lead to modifications of their colour as a result of oxidation processes, are well-known. These reactions can also alter their volatile profile giving rise to the appearance of new aromas, which in some cases are undesirable. In this study we have carried out a thorough evaluation of the changes in the colour, volatiles and phenolics of Zalema and Colombard wines during 1 year of storage under different conditions of temperature and position. The phenolics and colour were more affected than was the volatiles profile and wines kept in the cold could be clearly distinguished from the others, whilst the position of the bottles onlt slightly affected the wines during storage. Results showed that the blending of Zalema wines with Colombard wines may be an appropriate means of enhancing the acidity of the former without dramatically affecting its character.