Some Effects of Temperature and SO₂ on Wine During Simulated Transport or Storage

Abstract

White and red table wine samples, under simulated transit or storage conditions, were held at five different temperatures (28°, 32°, 38°, 43°, and 47°C) at low and medium SO₂ levels for 21 days. Changes in composition during the storage period and wine quality afterward were measured and evaluated. The need for the use of SO₂ was verified if quality of the wines was to be maintained. The problems caused by the failure to use SO₂ are increased dramatically by increasing temperature. SO₂ and color changes were related to temperature. Red pigment was lost for the red wine at about the same rate the white wine browned for the low SO₂ wines. The loss in SO₂ was more rapid with increasing temperature for the red wine than for the white.