Effect of storing conditions (lighting, temperature and bottle color) on rosé wine attributes.

The majority of rosé wines are bottled in clear bottles as color is an important factor in consumer preference. Post-bottling wine can be exposed to UV-visible light and temperature fluctuations resulting in quality degradation. This study investigated the impact of bottle color (flint and antique green), light exposure (darkness, LED and fluorescent bulb), and temperature (12 °C and 22 °C) on rosé wine quality using a full factorial design with three different wines (Grenache, Pinot noir and Zinfandel). The impact on chemical composition, color, phenolics and aromatics was determined. Projective mapping was carried out for sensorial analysis. Changes in the aromatics, color and phenolic composition were detectable after three months and more noticeable after six months of storage. Overall, all variables studied impacted rosé wine characteristics significantly. However, higher temperature in combination with clear glass bottles under fluorescent light were the most detrimental conditions.

Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis.

An "omics"-style approach was used to evaluate the complex relationship between whisky aroma and dilution with water, typically suggested as a way to better appreciate whisky. A set of 25 samples, including Bourbons, ryes, single-malt and blended Scotches, and Irish whiskies were chemically profiled at six dilution levels (100, 90, 80, 70, 60, and 50% whisky/water), while a subset of six whiskies (three Bourbons, three Scotches) at four dilution levels (100, 80, 60, and 40% whisky/water) were chemically profiled and subjected to sensory analysis by a trained panel (n = 20). Untargeted volatile analysis was performed using headspace solid-phase microextraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) and sensory analysis was performed using descriptive analysis (DA). Results were evaluated using multivariate statistical techniques, including multifactor analysis (MFA) and partial least squares discriminant analysis (PLS-DA). Dilution decreased headspace concentration of hydrophilic aroma compounds and increased concentration of more hydrophobic compounds, which agreed with DA results. Dilution above 80% whisky/20% water reduced differences within whisky styles, though differences between American (Bourbon, rye) and Scotch styles (single malt, blended) continued to increase with further dilution. This provides important insight into how dilution of whisky during consumption changes consumer perception, as well as the usefulness of HS-SPME-GC-MS as a proxy for human olfaction.