Influence of transport temperature profiles on wine quality

The temperature effect of simulated transport conditions on wine quality was investigated. Transport situations were simulated in a climate chamber for five wines representing international wine styles: one sparkling, two white and two red still wines. The wines were exposed to temperature scenarios over a maximum time of 42 days at temperature ranges between 15 and 40 degrees C and the control storage at 15 degrees C. Analytical and sensory results demonstrated that a significant temperature influence, calculated as a temperature-time equivalence needs to be reached before quality effects are observed. The wines of a fruity and lighter style (red Pinot Noir and Sauvignon Blanc wines from 2017 vintage) were more sensitive than the wines with higher alcohol and wooden aging (red Bordeaux and Chardonnay wines from 2015 vintage). Except for the Champagne, sensory examinations showed a regular linear trend with exposure severity starting at the time equivalence at 15 degrees C. The sensory results correlated well with the UV-vis and HS-SPME-GC-MS results.

Automated summary

The study found that a significant temperature influence needs to be reached before quality effects are observed in wine. Wines with a fruity and lighter style were more sensitive than wines with higher alcohol and wooden aging. Sensory examinations showed a regular linear trend with exposure severity, and the sensory results correlated well with the chemical analysis results.