Journal of Agricultural and Food Chemistry 2014-07-23

Chemical and sensory effects of storing sauvignon Blanc wine in colored bottles under artificial light.

Alejandro Cáceres-Mella, Daniela Flores-Valdivia, V Felipe Laurie, Remigio López-Solís, Álvaro Peña-Neira

Index: J. Agric. Food Chem. 62(29) , 7255-62, (2014)

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Abstract

The chemical and sensory effects of storing Sauvignon Blanc in colored bottles and exposing them to artificial light were examined. The colors of the bottles chosen were Dead Leaf Green, Antique Green, Amber, and Flint. The light was provided by fluorescent tubes with a regime of 16 h of exposure during 8 months of storage. The results indicated that the wine's chemical composition was affected by the type of bottle used. The Flint bottle presented the lowest concentration of total phenols. Yellow coloration was not dependent on the bottle color, as the wine in darker bottles (Amber, Antique Green, and Dead Leaf Green) had considerably more yellow color development than the wine in clear bottles. With regard to the sensory analyses performed, a trend showing an increase in color intensity and a decrease in overall aromas depending on the bottle color was observed. The wine's aromatic description changed significantly during its storage under artificial light conditions, demonstrating a decrease in vegetal aromas and an increase in citrus and tropical flavors that was dependent on the bottle color.