Flavor Chemistry — Chapter 11 — PDF 160–180

Paulo Lopes et al.. “Impact of the Oxygen Exposure during Bottling and Oxygen Barrier Properties of Different Closures on Wine Quality during Post-Bottling.” In Flavor Chemistry of Wine and Other Alcoholic Beverages, edited by Michael C. Qian and Thomas H. Shellhammer. ACS Symposium Series 1104. American Chemical Society, 2012.

In the tested Sauvignon Blanc, closure and bottling exposure affected antioxidants, browning, volatile sulfur compounds and sensory character over twenty-four months. High oxygen exposure favored oxidation and fruit loss; very low exposure could favor reductive sulfur character. Intermediate outcomes depended on the closure and measured attribute.

Paulo Lopes et al., “Impact of the Oxygen Exposure during Bottling and Oxygen Barrier Properties of Different Closures on Wine Quality during Post-Bottling,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 160–180.

Paulo Lopes et al., “Impact of the Oxygen Exposure during Bottling and Oxygen Barrier Properties of Different Closures on Wine Quality during Post-Bottling,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 160–180.

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160

Paulo Lopes et al., chapter 11, supplied PDF 160–180.

Impact of the Oxygen Exposure during Bottling and Oxygen Barrier Properties of Different Closures on Wine Quality during Post-Bottling

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