THE IMPACT OF DIFFERENT PACKAGING AND STORAGE TIME ON PHISYCOCHEMICAL PROPERTIES AND COLOR OF RED WINES

被引：0

作者：

Kojic, Nebojsa ^{[1
]}

Jakobek, Lidija ^{[2
]}

机构：

[1] Vupik Plus Doo, Food Ind, Sajmiste 113c, HR-32000 Vukovar, Croatia

[2] Josip Juraj Strossmayer Univ Osijek, Fac Food Technol Osijek, Dept Appl Chem & Instrumental Methods, F Kuhaca 20, HR-31000 Osijek, Croatia

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2021年 / 10卷 / 06期

关键词：

packaging; phisyco-chemical properties; oxygen; color; OXYGEN; EVOLUTION; DIOXIDE; CLOSURE;

D O I：

10.15414/jmbfs.3036

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Packaging and storage time are very important factors that can significantly affect the physicochemical properties of wine and wine quality. The aim of this study was to investigate physicochemical properties and color of wine packed in three different packaging materials (glass, PET (polyethylene terephthalate) and multilayer containers), during the storage period of one year (3, 6, 9 and 12 months). The results showed that during the period of one year, total SO2, free SO2 and oxygen amount decreased, while other properties of wine were constant. Color changed during one year of storage too (yellow color, color intensity and hue increased, while red and blue percentage decreased). In glass and PET containers those changes were less pronounced.

引用

页码：1 / 10

页数：10

共 50 条

[1] Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters
Rentzsch, Michael
Weber, Fabian
Durner, Dominik
Fischer, Ulrich
Winterhalter, Peter
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2009, 229 (04) : 689 - 696
[2] Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters
Michael Rentzsch
Fabian Weber
Dominik Durner
Ulrich Fischer
Peter Winterhalter
European Food Research and Technology, 2009, 229 : 689 - 696
[3] Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines
Marquez, Ana
Serratosa, Maria P.
Merida, Julieta
FOOD CHEMISTRY, 2014, 146 : 507 - 514
[4] Influence of different storage atmospheres in packaging on color stability of beef
Krell, Johannes
Poveda-Arteaga, Alejandro
Weiss, Jochen
Witte, Franziska
Terjung, Nino
Gibis, Monika
JOURNAL OF FOOD SCIENCE, 2024, 89 (09) : 5774 - 5787
[5] Phenolic compounds and color stability of red wines:: Effect of skin maceration time
Gómez-Plaza, E
Gil-Muñoz, R
López-Roca, JM
Martínez-Cutillas, A
Fernández-Fernández, JI
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2001, 52 (03): : 266 - 270
[6] Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines
Sommer, Stephan
Cohen, Seth D.
FERMENTATION-BASEL, 2018, 4 (02):
[7] Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines
Curiel-Fernandez, Maria
Cano-Mozo, Estela
Ayestaran, Belen
Guadalupe, Zenaida
Perez-Magarino, Silvia
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2023, 72 (04) : 1985 - 1994
[8] Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines
Rivero, Francisco J.
Jose Jara-Palacios, M.
Gordillo, Belen
Heredia, Francisco J.
Lourdes Gonzalez-Miret, M.
FOOD CHEMISTRY, 2019, 272 : 329 - 336
[9] Non-acylated and acylated anthocynins in red wines of different ages: Color contribution and evaluation
Wang, Zhaoxiang
Zhang, Lin
Li, Yuyu
Liu, Qianqian
Yuan, Chunlong
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2023, 115
[10] Impact of packaging material and storage time on olive oil quality
Dabbou, Samia
Gharbi, Ines
Dabbou, Sihem
Brahmi, Faten
Nakbi, Amel
Hammami, Mohamed
AFRICAN JOURNAL OF BIOTECHNOLOGY, 2011, 10 (74): : 16937 - 16947

← 1 2 3 4 5 →