Changes on Enological Parameters of White Wine Packaged in Bag-in-Box during Secondary Shelf Life

• Published in: Journal of food science Vol. 74; no. 8; pp. C608 - C618
• Main Authors: Fu, Y, Lim, L.-T, McNicholas, P.D
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.10.2009; Wiley; Wiley Subscription Services, Inc
• Subjects: Aldehydes - analysis; bag-in-box; bag-in-box wine; bags; Biological and medical sciences; Fermented food industries; food analysis; food composition; Food Handling - methods; Food industries; Food packaging; Food Packaging - instrumentation; Food science; food storage; Fourier transforms; FTIR; Fundamental and applied biological sciences. Psychology; Hot Temperature; Maillard Reaction; Models, Chemical; Oxidation-Reduction; Oxygen - chemistry; Permeability; Phenols - analysis; Pigmentation; quality; Quality Control; secondary shelf life; shelf life; Spectroscopy, Fourier Transform Infrared; storage quality; storage temperature; Sulfur Dioxide - analysis; Temperature effects; Time Factors; Vitaceae; white wine; white wines; Wine - analysis; wine quality; winemaking; Wines; Wines and vinegars; Infrared spectrometry; Alcoholic beverage; White wine; Quality; FTIR; Food preservation; secondary shelf life; Bag; Shelf life; bag in box
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2009.01316.x

This study investigated the effects of temperature (22, 35, and 45 °C), storage time (48, 30, and 15 d), and packaging type on the quality of white wine in bag-in-box (BIB) during the secondary shelf life. Several enological parameters (color and contents of free and total SO₂, total aldehyde, and total phenol) were monitored and correlated with oxygen transmission rate (OTR) and Fourier transform infrared (FTIR) spectral data. Time and temperature had significant effects on color development and SO₂ depletion during storage. The increased absorbance at 420 nm was correlated with decreases of free SO₂ and total SO₂. Overall, total phenol content correlated negatively with total aldehyde content. The variance of the enological parameters can be correlated with the OTR data, indicating the barrier properties for the tested packages were different. FTIR-ATR spectra of the wine were analyzed chemometrically using PLS algorithm. The resulting models were able to predict the A₄₂₀, free SO₂, total SO₂, total phenol, total aldehyde, and storage time of the wines. This technique can potentially be used as an efficient tool to evaluate the quality of wine.