不同包装策略对年轻红酒和结构红酒的二次保质期的影响
Alessandro Bianchi1, Isabella Taglieri1,2, Monica Macaluso1
1Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Foods (Basel, Switzerland)
|July 29, 2023
概括
聚合物盖子在打开后显著延长红酒的二次保质期 (SSL). 其他封闭方式,如螺丝盖和软管,导致氧化速度更快,葡萄酒质量下降.
科学领域:
- 食品科学 食品科学 食品科学
- 葡萄酒学 葡萄酒学
- 材料科学 是一种材料科学.
背景情况:
- 打开后的葡萄酒经历二次保质期 (SSL),其特点是加速氧化.
- 通常,SSL的使用时间比PSL更短,更难预测.
- 包装系统在葡萄酒开封后的稳定性方面发挥着至关重要的作用.
研究的目的:
- 评估不同包装系统对红葡萄酒的二次保质期 (SSL) 的影响.
- 评估红葡萄酒的化学和感官变化,作为SSL期间封闭类型的函数.
主要方法:
- 两种类型的红葡萄酒接受了两个单独的SSL测试.
- 监测化学参数,包括总和自由SO2,多,安素,亲安素,颜色和挥发性酸度.
- 进行了感官分析,以评估SSL期间的葡萄酒质量.
主要成果:
- 聚合物盖在SSL期间在保持葡萄酒质量方面表现出卓越的表现.
- 螺丝盖,天然软管,乌盖和Tetra Brik关闭显示了负面趋势,减少了SSL.
- 传感评估证实,与其他系统相比,SSL在聚合物盖上显著增加.
结论:
- 聚合物盖子有效地延长红酒的二次保质期 (SSL).
- 聚合物材料的技术性能可能有助于它们的卓越性能.
- 封闭系统在瓶子打开后显著影响葡萄酒的氧化和品质.
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