Effect of Bottle Storage on Colour, Phenolics and Volatile Composition of Malvasia and Moscato White Wines
AbstractThe effect of bottle storage on the colour, phenolics and volatile composition of Malvasia and Muscat wines
obtained from grapes grown in Sardinia was evaluated. Colour was evaluated by UV-VIS spectrophotometry
and by tristimulus colorimetry. Polyphenols were analysed by UV-VIS spectrophotometry and HPLCDAD.
GC/MS was used to identify and quantify the content of free and bound volatile compounds. As
expected, the absorbance values at 420 nm increased significantly for both wines during storage, due to
oxidative browning, while difference in colour (DE*) from the beginning of storage and after 18 months
was more intense in the Muscat wine than in the Malvasia wine. A significant decrease was observed in
different phenolic compounds over time, especially in the Malvasia wine. In-bottle storage for 18 months
at 20°C in the dark resulted in a significant decrease in all the classes of free and bound volatiles. These
finding enhance knowledge regarding the effects of bottle storage on Muscat and Malvasia wines. This
is of interest because, rather surprisingly, this topic has been poorly investigated in relation to these two
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