Aromatic evolution of wine packed in virgin and recycled PET bottles.
Food Chem
; 176: 376-87, 2015 Jun 01.
Article
en En
| MEDLINE
| ID: mdl-25624246
ABSTRACT
The evolution of the aromatic profile of a rosé wine packed in glass, virgin and recycled PET bottles was studied. Wine stored in PET and glass bottles was clearly differentiated after 5months of storage but only by a limited number of compounds. More pronounced decrease of oxygen sensitive compounds such as methionol was observed in PET bottles as well as the apparition of oxidative and ageing aroma compounds such as ethyl pyruvate, furfural or dioxanes in higher concentration. Compared to virgin PET bottles, recycled PET bottles induced slight changes favouring the presence of esters and alcohols. The chemical evolution of wine was the most important phenomenon that explains the loss of flavour rather than the sorption into PET. Because of their moderate oxygen permeability, the use of virgin PET and recycled PET bottles could be adapted for short conservation of wine but detrimental to aromatic quality if long conservation is intended.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Vino
/
Tereftalatos Polietilenos
/
Vidrio
/
Odorantes
Idioma:
En
Revista:
Food Chem
Año:
2015
Tipo del documento:
Article
País de afiliación:
Francia