preprints.org > chemistry and materials science > food chemistry > doi: 10.20944/preprints202311.1876.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Version 1 : Received: 29 November 2023 / Approved: 29 November 2023 / Online: 29 November 2023 (11:01:29 CET)

The importance of oxygen role during aging process of wine has been long known. Many articles evaluating oxygen inlet for different wine stoppers have been published. However, none of these have studied the impact of the natural cork stoppers production process over oxygen inlet. At the moment, a standardized methodology widely accepted for measuring the oxygen transfer rate (OTR) and/or oxygen permeability of the stopper does not exist. Thus, this article is focused on the aging process (the final phase of the winemaking) and aims to test how some production process of natural cork stoppers impact on the stoppers permeability using chemiluminescence methodology and how also this affects wine ageing. In this study it has been seen that some of its processes such as the application of a surface treatment modify the permeability of the stopper. Surface plays an important role in the corks stoppers production and allows an easier insertion and extraction of the stopper into the bottle, avoiding leaks and homogenizing the stoppers. It was shown that the cork stoppers sample with surface treatment 1 had three times higher oxygen transfer rate than the cork stoppers sample with surface treatment 2 after one year of evolution. The two groups of stoppers had the same in terms of dimensions, density, visual class, batch and manufacture, the only difference between them was the surface treatment used. A red wine was corked with these two types of cork stoppers and its evolution was monitored up to 30 months of ageing. Differences were observed in the evolution of the wines both in certain oenological parameters such as the free SO2, the colour and the evolution of the polyphenols as well as at the sensory level. The wine corked with the stoppers of treatment 1 presented a faster evolution and a higher valuation in the sensory tastes of months 12th, while from the 18th month it presented an over evolution, and the score was below that of the wine with the corks of treatment 2.The data collected in this study shows that the differences observed with the chemiluminescence methodology of cork permeability test at a laboratory level are transferred to wine at the cellar. Therefore, it paves the way to standardize chemiluminescence as a methodology for permeability testing of cork stoppers. This opens a new field for the regulation of the permeability of natural cork stoppers by type of surface treatment applied.

permeability; OTR; natural cork stopper; chemiluminescence

Chemistry and Materials Science, Food Chemistry

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