The use of active PET to package rosé wine: Changes of aromatic profile by chemical evolution and by transfers

Clara Dombre; Peggy Rigou; Pascale Chalier

doi:10.1016/j.foodres.2015.04.026

The use of active PET to package rosé wine: Changes of aromatic profile by chemical evolution and by transfers

Food Res Int. 2015 Aug:74:63-71. doi: 10.1016/j.foodres.2015.04.026. Epub 2015 Apr 22.

Authors

Clara Dombre¹, Peggy Rigou², Pascale Chalier³

Affiliations

¹ Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Emergentes 1208 (UMR IATE), INRA, SupAgro, Cirad, Université de Montpellier II, Place Viala, 34060 Montpellier cedex 01, France.
² UMR Science Pour l'Oenologie 1083, Université Montpellier 1 (UMR SPO), INRA, SupAgro, Place Viala, F-34060 Montpellier 01, France.
³ Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Emergentes 1208 (UMR IATE), INRA, SupAgro, Cirad, Université de Montpellier II, Place Viala, 34060 Montpellier cedex 01, France. Electronic address: pascale.chalier@univ-montp2.fr.

PMID: 28412004
DOI: 10.1016/j.foodres.2015.04.026

Abstract

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 12months 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 160μg considering the bottles and the joint of cap after 12months of storage. The use of PET with 3% of oxygen scavenger is adapted to pack wine for at least 12months.

Keywords: Aging; Aroma compound; Oxygen scavenger; PET; Sorption.