The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage

Abstract

With the aim to determine the influence of packaging in preserving the quality of wine, in this research project the sensorial evolution of a white table wine stored in different packaging materials (glass bottles provided with different closures; bag-in-box (BiB) containers; tetrabricks®) and different volumes (2 volumes for each packaging) has been evaluated over a period of 12 months. For each packaging solution two different temperature levels (4° and 20°C) were also maintained throughout the storage period. The preliminary results obtained indicate that wine evolution (characterized by both sensorial and chemical parameters) might be greatly influenced by the packaging characteristics. In particular in glass bottle, the crown cap allowed the best storage conditions for wine, closely followed by natural cork, while the wine maintained in tetrabricks®showed the worst organoleptic profile with the maximum level of oxidation and the highest evolutionary state, closely followed by the wine packaged in BiB containers.