Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study
Author:
Affiliation:
1. Tonnellerie Seguin Moreau, 16103 Cognac France, France
2. Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
3. Diam Bouchage, 66049 Céret, France
Funder
Diam Bouchage
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c07475
Reference55 articles.
1. Wine bottle closures: physical characteristics and effect on composition and sensory properties of a Semillon wine 1. Performance up to 20 months post-bottling
2. The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage
3. The role of corks in oxidative spoilage of white wines
4. Main Routes of Oxygen Ingress through Different Closures into Wine Bottles
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