Table 2.
Influence of closures, storage time, temperature, light, vibration, position, and humidity during bottle storage on the flavour characteristics, compound alterations, and mechanisms in wine.
| Factors | Flavour Characteristics |
Compounds Altered | Mechanism | References | ||
|---|---|---|---|---|---|---|
| Closures | Natural cork | floral, fruity, honey, herbaceous, woody, earthiness, musty/muddy, wet cardboard, dusty and vegetative aromas |
increase | alcohols | oxidation; contamination |
[87] [88] |
| terpenes | ||||||
| aldehydes | ||||||
| ketones | ||||||
| ethyl decanoate | [57] | |||||
| 2-phenylethano | ||||||
| (S)-3-ethyl-4-methylpentanol | ||||||
| ethyl hexanoate | ||||||
| styrene | ||||||
| isoamyl lactate | ||||||
| TCA | [90] | |||||
| decrease | volatile phenolic compounds | oxidation; contamination |
[89] | |||
| MPs | [72] | |||||
| Synthetic corks | oxidised aroma (increase) |
oxidation | [86] | |||
| floral and fruity aromas (decrease) |
decrease | volatile compounds (such as terpene rose oxides and MPs), organic acids, and chloroanisole |
adsorption | [85] | ||
| Time | <15 Months | fruit, floral, caramel, earthiness, faint floral odour |
after 15 months in the bottle, the polyphenol content of the wine is stable | the reaction of SO2 with flavanols predominates (long storage) |
[33,57,92,93] | |
| 15 Months | fragrance properties to achieve balance, sensory properties to good quality development | |||||
| 18 Months | tropical fruit, floral, berry and sweet (decrease) |
|||||
| Temperature | <20 °C | more citrus, floral and tropical fruit aromas | oxidation | [94] [95] |
||
| >20 °C | honey properties | increase | TDN | oxidation hydrolysis; protein denatures; precipitates |
[96] | |
| decrease | esters aldehydes |
[97] | ||||
| acetate | [96] | |||||
| tannins anthocyanin |
[15] | |||||
| Light | cooked vegetables and caramel odour (increase) | increase | furfural; 5-methyl-2-furaldehyde; unwanted aroma compounds |
oxidation | [62] [16] [98] |
|
| fruity aroma (decrease) |
decrease | free SO2; acetaldehyde; TP; TFO; TFA |
photo-Fenton reactions; REDOX reactions |
|||
| Vibration | increase | methylpropanal | degradation | [99] | ||
| 2-methylbutyral | ||||||
| furfural | ||||||
| decrease | organic acids | [100] | ||||
| tannins | ||||||
| propyl alcohol | ||||||
| isoamyl alcohol | ||||||
| some volatile substances may have been produced or degraded |
[101] | |||||
| Position | horizontal | increase | tannin specific activity | isolation of oxygen |
[17] | |
| decrease | benzaldehyde | |||||
| vertical | vinegar, sherry, bruised apple, nutty, and solvent-like off-aromas |
increase | acetic acid | oxidation; absorption |
[102] | |
| decrease | TDN | [103] | ||||
| Humidity | musty and oxidising odour | oxidation; microorganisms |
[102] [103] |
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