Abstract
The effect of vibration on wine composition is a topic that has been widely neglected. The goal of this study was to examine continuous vibration, as emitted by cooling units, refrigerators, or motors during bottle storage in warehouses and road transportation, in a simulation experiment to investigate vibration-induced changes of the volatile profile, color, SO2, and CO2 of sparkling wine and white wine. A Riesling sparkling wine and two Riesling still wines from different vintages and with different closures were chosen and stored at vibration intensities of 500 and 1000 mm/sec2 with a constant frequency of 50 Hz and constant temperature for six months. The results showed that vibration did not affect the gas permeability of the closures. However, total SO2 and the volatile profile of the wines were affected by vibration. Vibration appeared to accelerate the formation and/or degradation reactions of some volatiles in wine. At the same time, vibration seemed to shift the equilibrium of volatiles inside a wine bottle between the wine and the headspace. Accordingly, wine bottles with a large headspace volume were more sensitive to vibration-induced changes. The magnitude of the observed changes was not proportional to the vibration intensities, suggesting an interference of chemical and physical effects.
- Received January 2021.
- Revision received April 2022.
- Accepted June 2022.
- Published online November 2022
- Copyright © 2022 by the American Society for Enology and Viticulture. All rights reserved.
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.