The Impact of Different Closures on the Flavor Composition of Wines during Bottle Aging
Isabel Furtado,
Paulo Lopes,
Ana Sofia Oliveira,
Filipa Amaro,
Maria de Lourdes Bastos,
Miguel Cabral,
Paula Guedes de Pinho,
Joana Pinto
Affiliations
Isabel Furtado
Associate Laboratory i4HB—Institute for Health and Bioeconomy, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
Paulo Lopes
Amorim Cork, S.A., Rua dos Corticeiros, 850, 4536-904 Santa Maria de Lamas, Portugal
Ana Sofia Oliveira
Associate Laboratory i4HB—Institute for Health and Bioeconomy, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
Filipa Amaro
Associate Laboratory i4HB—Institute for Health and Bioeconomy, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
Maria de Lourdes Bastos
Associate Laboratory i4HB—Institute for Health and Bioeconomy, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
Miguel Cabral
Amorim Cork, S.A., Rua dos Corticeiros, 850, 4536-904 Santa Maria de Lamas, Portugal
Paula Guedes de Pinho
Associate Laboratory i4HB—Institute for Health and Bioeconomy, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
Joana Pinto
Associate Laboratory i4HB—Institute for Health and Bioeconomy, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
Wine flavor undergoes major changes during bottle aging and can be influenced by the type of closure. The interaction between wine, the type of closure and the external environment has the potential to significantly influence the overall quality of bottled wines, especially when the storage period is relatively long (more than five years). Therefore, the choice of closure (cork, synthetic or screw cap) deserves special attention in order to establish the ideal sealing conditions for optimizing wine flavor attributes. The contribution of different closures to the quality of bottled wine is through mass transfer phenomena, including permeation, sorption (scalping) or desorption of chemicals between closure materials and wines. Thus, this article aims to review the impact of different closures on the flavor composition of wines during post-bottling conditions. The implications of closures on wine sensory properties are also discussed.
