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Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

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Wine aging: a bottleneck story.

Thomas Karbowiak¹, Kevin Crouvisier-Urion^1,2, Aurélie Lagorce^1,2

¹1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR 02 102, 1 Esplanade Erasme, 21000 Dijon, France.

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Summary

Uncontrolled oxidation in aged white wines is often due to oxygen transfer at the glass/cork interface. This study reveals this previously unexplored route, impacting wine shelf life and chemical profiles.

Keywords:

Agriculture Engineering Materials science

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Area of Science:

Food Science
Chemistry
Oenology

Background:

The sporadic oxidation of white wines and its impact on shelf life are not fully understood.
Existing knowledge does not adequately explain uncontrolled oxidation during bottle aging.

Purpose of the Study:

To investigate an unexplored route of uncontrolled oxidation in aged white wines.
To elucidate the role of the glass/cork interface in wine oxidation.

Main Methods:

Multidisciplinary synoptic approach combining sensory evaluation, chemical analysis, and metabolomics.
Investigation of oxygen transfer through the bottleneck/stopper interface.
Case study on aged white wine bottles.

Main Results:

Identified oxygen transfer at the glass/cork interface as a significant contributor to wine oxidation.
Demonstrated that this interface plays a crucial role in the oxidation state of bottled white wines.
Observed notable modifications in the wine's chemical signature due to this oxidation route.

Conclusions:

The glass/cork interface is a critical factor in white wine oxidation during aging.
Understanding oxygen transfer at this interface is essential for predicting and managing wine shelf life.
This finding opens new avenues for preserving wine quality during bottle storage.