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Food Chem. 2015 Jun 1;176:376-87. doi: 10.1016/j.foodchem.2014.12.074. Epub 2014 Dec 25.

Aromatic evolution of wine packed in virgin and recycled PET bottles.

Author information

1
Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Emergentes (UMR IATE), Université de Montpellier II, Place E. Bataillon, 34095 Montpellier cedex 05, France.
2
Université Montpellier 1, UMR Science Pour l'Oenologie 1083, INRA, SupAgro, 34060 Montpellier, France.
3
Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Emergentes (UMR IATE), Université de Montpellier II, Place E. Bataillon, 34095 Montpellier cedex 05, France. Electronic address: chalier@univ-montp2.fr.

Abstract

The evolution of the aromatic profile of a rosé wine packed in glass, virgin and recycled PET bottles was studied. Wine stored in PET and glass bottles was clearly differentiated after 5months of storage but only by a limited number of compounds. More pronounced decrease of oxygen sensitive compounds such as methionol was observed in PET bottles as well as the apparition of oxidative and ageing aroma compounds such as ethyl pyruvate, furfural or dioxanes in higher concentration. Compared to virgin PET bottles, recycled PET bottles induced slight changes favouring the presence of esters and alcohols. The chemical evolution of wine was the most important phenomenon that explains the loss of flavour rather than the sorption into PET. Because of their moderate oxygen permeability, the use of virgin PET and recycled PET bottles could be adapted for short conservation of wine but detrimental to aromatic quality if long conservation is intended.

KEYWORDS:

Aroma compounds; PET; Recycling; Rosé; Sorption; Wine ageing

PMID:
25624246
DOI:
10.1016/j.foodchem.2014.12.074
[Indexed for MEDLINE]

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