THE IMPACT OF DIFFERENT PACKAGING AND STORAGE TIME ON PHISYCOCHEMICAL PROPERTIES AND COLOR OF RED WINES

Authors

  • Nebojša Kojić Food technology, Wine chemistry
  • Lidija Jakobek

DOI:

https://doi.org/10.15414/jmbfs.3036

Keywords:

packaging, phisyco-chemical properties, oxygen, color

Abstract

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.

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Published

2021-06-01

How to Cite

Kojić, N., & Jakobek, L. (2021). THE IMPACT OF DIFFERENT PACKAGING AND STORAGE TIME ON PHISYCOCHEMICAL PROPERTIES AND COLOR OF RED WINES. Journal of Microbiology, Biotechnology and Food Sciences, 10(6), e3036. https://doi.org/10.15414/jmbfs.3036

Issue

Section

Food Sciences
Received 2020-04-24
Accepted 2020-12-07
Online Published 2021-06-01