Time filter

Source Type

Mozelos, Portugal

Lopes P.,UMR1219 | Lopes P.,Amorim and Irmaos S.A. | Silva M.A.,UMR1219 | Pons A.,UMR1219 | And 9 more authors.
ACS Symposium Series | Year: 2012

This work outlines the effects of oxygen exposure during bottling and oxygen barrier properties of different closures (cork, synthetic and screw caps) on wine quality after bottling. The combination of bottling conditions and oxygen transfer rates of closures had a significant effect on the compositional and sensory properties of Sauvignon Blanc during 24 months of storage. High oxygen exposure, either at bottling and/or due to the high oxygen transfer rates of synthetic closures caused loss of freshness and fruit attributes and development oxidized aromas. Conversely, wines sealed hermetically as bottle ampoule or with closures with very low oxygen permeability such as screw caps saran-tin, are more favorable to the preservation of varietal aromas of Sauvignon Blanc wines, but also for the development of undesirable reductive compounds. Oxygen provided by cork stoppers and screw caps saranex with low OTR seems to be enough to preserve the fruit aromas and mitigate reduced and oxidized characters. © 2012 American Chemical Society. Source

Fernandes A.,University of Porto | Sousa A.,University of Porto | Mateus N.,University of Porto | Cabral M.,Amorim and Irmaos S.A. | de Freitas V.,University of Porto
Food Chemistry | Year: 2011

The aim of the present work was to identify the extractable phenolic compounds present in cork from Quercus suber L. The structures of thirty three compounds were tentatively identified by liquid chromatography coupled to electrospray ionisation mass spectrometry (HPLC-DAD/ESI-MS). The majority of those compounds were gallic acid derivatives, in the form of either galloyl esters of glucose (gallotannins), combinations of galloyl and hexahydroxydiphenoyl esters of glucose (ellagitannins), dehydrated tergallic-. C-glucosides or ellagic acid derivatives. Others were found to correspond to low molecular weight phenolic compounds, like acids and aldehydes. Mongolicain, a flavanoellagitannin in which hydrolysable tannin and flavan-3-ol moieties are connected through a carbon-carbon linkage, was also detected in cork from Q. suber L. The results illustrate the rich array of phenolic compounds present in cork. © 2010 Elsevier Ltd. Source

Discover hidden collaborations