| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7598894 | Food Chemistry | 2014 | 9 Pages |
Abstract
The BIB packaging materials affected the titratable acidity, total and free SO2 and colour of wine. A substantial portion of the wine aroma compounds was adsorbed by the plastic materials or lost to the environment through leakage of the valve fitment. Between the two plastics, the LDPE lined pouch showed a considerably higher aroma sorption as compared to EVA. Wine packaged in glass retained the largest portion of its aroma compounds. Sensory evaluation showed that white wine packaged in both plastics was of acceptable quality for 3Â months vs. at least 6Â months for that in glass bottles.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Revi, A. Badeka, S. Kontakos, M.G. Kontominas,