THE IMPACT OF DIFFERENT PACKAGING AND STORAGE TIME ON PHISYCOCHEMICAL PROPERTIES AND COLOR OF RED WINES
Keywords:packaging, phisyco-chemical properties, oxygen, color
Packaging and storage time are very important factors that can significantly affect the physicochemical properties of wine and wine quality. The aim of this study was to investigate physicochemical properties and color of wine packed in three different packaging materials (glass, PET (polyethylene terephthalate) and multilayer containers), during the storage period of one year (3, 6, 9 and 12 months). The results showed that during the period of one year, total SO2, free SO2 and oxygen amount decreased, while other properties of wine were constant. Color changed during one year of storage too (yellow color, color intensity and hue increased, while red and blue percentage decreased). In glass and PET containers those changes were less pronounced.
How to Cite
Copyright (c) 2020 Journal of microbiology, biotechnology and food sciences
This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Online Published 2021-06-01