Aromatic evolution of wine packed in virgin and recycled PET bottles. (1st June 2015)

• Record Type: Journal Article
• Authors: Dombre, Clara; Rigou, Peggy; Wirth, Jérémie; Chalier, Pascale
• Is Part Of: Food chemistry. Volume 176(2015)
• Page Start: 376
• Page End: 387
• Publication Date: 2015-06-01
• Subjects: Aroma compounds -- PET -- Recycling -- Sorption -- Wine ageing -- Rosé; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.12.074
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Wine in glass, virgin PET and 100% recycled PET bottle are compared. Ageing aroma compounds are in higher amount in PET bottles than in glass bottles. The use of recycled PET bottles impacts the fruity and green notes of wine. Sorption of aroma compounds has no impact on aromatic profile. PET bottle could be use to package wine during a short period (6 months). Abstract: The evolution of the aromatic profile of a rosé wine packed in glass, virgin and recycled PET bottles was studied. Wine stored in PET and glass bottles was clearly differentiated after 5 months of storage but only by a limited number of compounds. More pronounced decrease of oxygen sensitive compounds such as methionol was observed in PET bottles as well as the apparition of oxidative and ageing aroma compounds such as ethyl pyruvate, furfural or dioxanes in higher concentration. Compared to virgin PET bottles, recycled PET bottles induced slight changes favouring the presence of esters and alcohols. The chemical evolution of wine was the most important phenomenon that explains the loss of flavour rather than the sorption into PET. Because of their moderate oxygen permeability, the use of virgin PET and recycled PET bottles could be adapted for short conservation of wine but detrimental to aromatic quality if long conservation is intended.