Send to

Choose Destination
NPJ Sci Food. 2019 Aug 6;3:14. doi: 10.1038/s41538-019-0045-9. eCollection 2019.

Wine aging: a bottleneck story.

Author information

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR 02 102, 1 Esplanade Erasme, 21000 Dijon, France.
2Univ. Bourgogne Franche-Comté, Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, 9 Avenue Alain Savary, 21000 Dijon, France.
3Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, 21000 Dijon, France.
13 rue du 8 mai 1945, 21220 Brochon, France.
5Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany.
TUM Technische Universität München, Analytical Food Chemistry, Platform Maximus-von-Imhof-Forum 2, 85354 Freising, Germany.


The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomics analyses of the wine, and investigating oxygen transfer through the bottleneck/stopper, this work elucidates the importance of the glass/cork interface. It shows unambiguously that the transfer of oxygen at the interface between the cork stopper and the glass bottleneck must be considered a potentially significant contributor to oxidation state during the bottle aging, leading to a notable modification of a wine's chemical signature.


Agriculture; Engineering; Materials science

Conflict of interest statement

Competing interestsThe authors declare no competing interests.

Supplemental Content

Full text links

Icon for PubMed Central
Loading ...
Support Center