ScienceDaily (Dec. 5, 2012) ? Bag-in-box wines are some-more expected than their bottled counterparts to rise upsetting flavors, aromas and colors when stored during comfortable temperatures, a new investigate has found. Published in ACS’ Journal of Agricultural and Food Chemistry, it emphasizes a significance of storing these popular, careful vintages during cold temperatures.
Helene Hopfer and colleagues explain that compounds in booze conflict with oxygen in a atmosphere to change a approach booze looks, tastes and smells. These reactions speed adult with augmenting temperature. Many winemakers are relocating divided from a normal wrapping for booze — potion bottles hermetic with a healthy cork capsule — and perplexing fake corks, screw caps or booze in a cosmetic bag inside a card box. The scientists wanted to find out how this transition competence impact a ambience and aroma of booze underneath opposite storage conditions.
Using chemical research and a row of lerned tasters, a authors complicated how storage during several temperatures influenced unoaked California Chardonnay stored for 3 months in opposite booze wrapping types: healthy and fake corks, screw caps and dual kinds of bag-in-box containers. Storage heat had a biggest impact on all of a wines. Bag booze stored during 68 and 104 degrees Fahrenheit aged significantly faster than a bottled counterparts, apropos darker and building vinegar notes. All a wines they tested aged improved when stored during 50 degrees F.
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The above story is reprinted from materials supposing by American Chemical Society.
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Journal Reference:
- Helene Hopfer, Susan E. Ebeler, Hildegarde Heymann. The Combined Effects of Storage Temperature and Packaging Type on a Sensory and Chemical Properties of Chardonnay. Journal of Agricultural and Food Chemistry, 2012; 60 (43): 10743 DOI: 10.1021/jf302910f
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