Journal of Food Composition and Analysis 21 (2008) 655–659
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Journal of Food Composition and Analysis
journal homepage: www.elsevier.com/locate/jfca
Effect of vibration and storage on some physico-chemical properties of a commercial red wine
Hyun-Jung Chung a, Jin-Ho Son b, Eun-Young Park c, Eun-Jeong Kim c,Seung-Taik Lim d,Ã
Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada The Institute for Industrial Studies, Chung-Ang University, Seoul, Republic of Korea LG Electronics, Digital Appliance Company, Changwon, Republic of Korea d Graduate School of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
a r t i c l e in foArticle history: Received 21 March 2008 Received in revised form 23 June 2008 Accepted 3 July 2008 Keywords: Red wine Wine acidity Vibration Storage Physico-chemical properties Food composition
The effect of vibration on some physico-chemical characteristics of a commercial red wine was studied. Wines were aged under four different vibration degrees (1, 5, 10, and 20 Gal) for 18 months. ThepH of the wine was 3.4 before storage, and it did not change signiﬁcantly during storage. The total acidity of the wine ranged from 5.8 to 6.5 g/L during the storage. The total acidity increased slightly with aging up to 9 months, and this increase was more substantial at the highest vibration level (20 Gal) than at the other, lower vibration levels. The amounts of tartaric and succinic acids andtannins decreased during storage. On the other hand, refractive index increased during the ﬁrst 3 months and thereafter it remained constant. The changes in organic acids, tannins, and refractive index were more accelerated when the wine was stored at higher levels of vibration than at lower levels of vibration. The propanol and isoamyl alcohol contents were higher in the wine stored at lowlevels of vibration. & 2008 Elsevier Inc. All rights reserved.
1. Introduction With many studies ﬁnding positive health beneﬁts of drinking wine, especially with respect to heart disease, and with wellaccepted theories that the phenolic antioxidants in wine could be responsible for those effects, the consumption of red wine has been increasing (Frankel et al., 1993; Kennedy et al., 2006). Wines areusually aged for an extensive period for the maturation of ﬂavors after alcohol fermentation. If adequate conditions are present during the aging, such as temperature, humidity, and light, wines undergo important modiﬁcations so that their organoleptic characteristics improve (Jackson and Lombard, 1993; Shon, 2003; Kim, 2003). If a wine is placed at high temperatures, reactions among thecomponents accelerate, often causing undesirable changes, whereas a wine stored at low temperature ages much slower and usually acquires preferable ﬂavors and tastes (Jackson and Lombard, 1993; Persa-Owens and Noble, 1997; Sims and Morris, 1984). A low humidity level may cause the cork to dry and deform. If it shrinks, cracks, and loosens, excessive air is allowed to enter the bottle and contact the wineto accelerate the changes induced by air. On the other hand, a high
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humidity level (above 80%) can create the risk of mildew formation on the cork (Jackson and Lombard,1993). Furthermore, wine should not be subjected to excessive amounts of light which may cause some undesirable ﬂavors. Recently, wine cellars designed to controls the parameters affecting aging have become commercially available. There are numerous publications reporting the changes of physico-chemical properties of wines during aging (Cerdan et al., 2004; Del Alamo et al., 2000, 2004; Tesfaye et...