Abstract
The effect of vibration on wine composition is a topic which has been widely neglected. The motivation 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. The objective was 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 mm/s2 and 1000 mm/s2 with a constant frequency of 50 Hz for six months and constant temperature. 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 seems to accelerate the formation and/or degradation reactions of some volatiles in wine. At the same time, vibration seems to shift the equilibrium of volatiles inside a wine bottle between the wine and the headspace. Accordingly, wine bottles with a large headspace volume are more sensitive to vibration-induced changes. The magnitude of the observed changes were not proportional to the vibration intensities suggesting an interference of chemical and physical effects.
- Received January 2022.
- Revision received April 2022.
- Accepted June 2022.
- Published online July 2022
- Copyright © 2022 by the American Society for Enology and Viticulture. All rights reserved.
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