| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4561406 | Food Research International | 2015 | 9 Pages |
•Wine in glass and PET bottle containing oxygen scavenger are compared.•Aging aroma compounds are in higher amount in PET bottles than in glass bottles.•Sorption of aroma compounds has no impact on aromatic profile.•1% of oxygen scavenger in PET could be used to package wine during a short period (6 months).•3% of oxygen scavenger in PET allows preserving wine during one year.
Active Polyethylene Terephthalate (PET) bottles containing 1 or 3% of oxygen scavenger (named 1osPET and 3osPET) were used to pack rosé wine. Changes in the aromatic profiles were monitored during 12 months and compared to those of a wine packed in glass bottles. Wine in 1osPET bottles was differentiated from wine in glass or 3osPET bottles by ten aging markers such as cis-dioxane, ethyl pyruvate or furfural. Only trans-1,3-dioxolane allowed to discriminate wine in glass and in 3osPET bottles. Methionol, an oxygen sensitive aroma compound, was preserved in glass and 3osPET bottles but was slightly degraded (15%) in 1osPET bottles. Chemical reactions were the main cause of the aroma compound degradation. Indeed, the total amount of compounds sorbed only reached 160 μg considering the bottles and the joint of cap after 12 months of storage. The use of PET with 3% of oxygen scavenger is adapted to pack wine for at least 12 months.
