Impact of Temperature during Bulk Shipping on the Chemical Composition and Sensory Profile of a Chardonnay Wine

Abstract

One goal of wine industry logistics is to preserve wine quality during transit between winemaker and wine consumer. This study monitored temperatures during bulk shipments from Australia to Germany and investigated their impact on chemical and sensory characteristics of Chardonnay wine. The objective was to optimize scheduling and logistic conditions and determine the critical time-temperature relation for intercontinental shipments, thus minimizing unfavorable changes in chemical and sensory composition. Three intercontinental shipments were conducted between November 2015 and October 2016; each shipment lasted between 58 and 63 days and comprised six 20-foot containers holding 24,000 L of wine in flexitanks. The containers were positioned at three different locations on the vessel: on deck, below deck near the bow, and below deck further aft. Air temperature inside containers ranged from 4 to 47°C, with peak temperatures reached during daytimes in ports. Different container locations on the vessel contributed to a mean wine temperature difference of 5°C. Shipping during north- and southward equinox kept mean wine temperatures 6°C lower than shipping during June and December solstice. Decreased SO₂ content and increased yellow color were observed for containers exposed to higher temperatures. Ethyl decanoate, ethyl dodecanoate, and phenylethyl acetate were lower in wine transported via container ships than in air-cargoed wines, while diethyl malate and diethyl succinate, decanoic acid, and dodecanoic acid increased as a result of the temperature impact during transportation with the container ship. Descriptive sensory analysis revealed increased honey intensity and decreased freshness when shipping scheduling and logistic conditions were associated with high temperatures. The loss of freshness was most pronounced when wine temperatures reached >25°C.