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How Closures Shape Red Wine Characteristics for Medium-Term Storage: Contributions to Explain Orthonasal and
João Mota1, Adriana C S Pais2, Sónia A O Santos2
1LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário Santiago, 3810-193 Aveiro, Portugal.
Foods (Basel, Switzerland)
|May 27, 2026
Summary
Wine closure type significantly impacts sensory perception and chemical composition. Natural cork offers balanced aromas, while screw caps can lead to reductive sulfur notes, influencing wine aging.
Area of Science:
- Oenology and Viticulture
- Sensory Science
- Food Chemistry
Background:
- Wine's sensory profile is shaped by orthonasal and retronasal pathways.
- Bottle closures influence wine's oxidative-reductive balance during storage.
- The effect of closures on sensory perception remains under-researched.
Purpose of the Study:
- To investigate the impact of different wine closures (Natural Cork, Microagglomerated Cork, Screw Cap) on sensory perception and chemical composition.
- To analyze the evolution of wine after 30 months of in-bottle storage under various closures.
- To correlate chemical analysis with sensory evaluation of oxireductive properties.
Main Methods:
- Physicochemical, phenolic, and volatile composition analyses.
- Sensory evaluation of oxireductive properties by a trained panel.
- Comparative study of wines sealed with Natural Cork, Microagglomerated Cork, and Screw Caps after 30 months.
Main Results:
- Natural Cork closures yielded balanced, complex aromas.
- Screw Caps promoted reductive sulfur compounds.
- Microagglomerated Cork showed intermediate chemical behavior, volatile profile similar to Screw Caps (except sulfur).
- Orthonasal and retronasal oxireductive scores correlated with volatile markers and chemical composition.
Conclusions:
- Closure type critically modulates wine's chemical profile and sensory perception.
- Strategic wine-closure pairing can guide wine's identity during medium-term storage.
- Understanding closure impact is key for winemaking and aging potential.
Keywords:
chromatographyorthonasal and retronasal perceptionphenolic compoundsred wine storagevolatile compoundswine closuresMore Related Videos
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