Nondestructive Colorimetric Method To Determine the Oxygen Diffusion Rate through Closures Used in Winemaking

Oxygen is one of the most important factors determining the aging potential of bottled wine, and oxygen diffusion into bottled wine is extremely dependent on the sealing effectiveness of the closure. A nondestructive colorimetric method was developed to measure oxygen diffusion from 1 to 9.8 mg/L du...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-09, Vol.53 (18), p.6967-6973
Main Authors: Lopes, Paulo, Saucier, Cédric, Glories, Yves
Format: Article
Language:English
Subjects:
Biological and medical sciences
bottles
Calibration
colorimetry
Colorimetry - methods
cork stoppers
Diffusion
dyes
Food engineering
Food Handling - instrumentation
Food Handling - methods
Food industries
Food Packaging - instrumentation
Fundamental and applied biological sciences. Psychology
indigo carmine
Kinetics
Life Sciences
oxygen
Oxygen - analysis
Oxygen - chemistry
sodium dithionite
Wine
wine bottle closures
winemaking
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Summary:Oxygen is one of the most important factors determining the aging potential of bottled wine, and oxygen diffusion into bottled wine is extremely dependent on the sealing effectiveness of the closure. A nondestructive colorimetric method was developed to measure oxygen diffusion from 1 to 9.8 mg/L during the postbottling period. This method was used to study oxygen diffusion through different closures available on the market. After 365 days of horizontal storage, only the control bottle was impermeable to atmospheric oxygen; all other closures exhibited variable rates of oxygen diffusion, which were much greater in the first month than in the following months. It was shown that the rate of diffusion was clearly influenced by the type of closure material used. Keywords: Indigo carmine; sodium dithionite; oxygen diffusion; closures; bottles
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0404849