Journal of Food Processing & Technology

Evolution of sensorial characteristics of different wines as a function of post-bottling conditions

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Xiaoguo Ying

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

The post-bottling period is critical in the wine value chain, since once the wine is bottled there are no further possibilities to
control any compositional deviation. Even though the rate of biochemical changes during post-bottling storage slows down, some
biochemical reactions and wine sensory changes in color, aroma or in-mouth properties occur during the storage process to some
extent. Despite being aware of the importance of both the stage of ageing in the bottle and the initial composition of the wine in the
evolution of its sensory properties, the current studies separately showed the effect of storage conditions or packaging type on wine
conservation. However, no study so far looked at the combined effects of both factors. To this end, the present work has evaluated the
evolution of sensorial and physicochemical characteristics of some types of wines (White, short maceration red wine, aged red wine)
in different storage conditions, comprehensively. All these sensory attributes were correlated in a principal component analysis (PCA)
combined with physicochemical index for more intuitive understanding of overall change in the different post-bottling conditions.

Biography :

Xiaoguo Ying graduated from Zhejiang Ocean University in 2014 with a Master degree in Food Science and Technology. Thereafter he stared his PhD studies at the
University of Pisa, Italy where he currently works for the Department of Agriculture, Food and Environment (DAFE). His work is focused on food technology. In this field he
has major expertise on wine storage.