Influence of RipCap in the preservation and oxidation in red wine
DOI:
https://doi.org/10.25746/ruiips.v7.i1.18301Keywords:
bag-in-box, cork stopper, oxidation, ripCap, wineAbstract
The RipCap is an easy to open ring pull bottle cap.
In this study, the wine oxidation in different types of packaging was compared (0.25L bottle with RipCap seal, 0.75L bottles with cork stopper and bag-in-box (BIB)), at different times and temperatures to simulate the conditions of the permanence of the wine inside the container while waiting for its discharge. The tests were carried out during 24 hours at 35ºC or 60ºC, simulating a day inside the container, where the temperature reached is either 35ºC or 60ºC. The bottles and BIB were analyzed over time, at the initial time (T0) and after three (T3), six (T6) and nine months (T9). The results revealed that the oxidation is evident in wines subjected to high temperatures for 72 hours, for all types of packaging. The O2 content decreased significantly over time.
The tasters penalized the wine that remained longer at a high temperature, indicating that a decrease in the quality of the wine is evident when it stays for longer periods of time (3 days) in the container being subjected to high temperatures while awaiting the discharge, whether the wine is packed in closed bottles with RipCap, cork stopper or BIB.
Downloads
Published
How to Cite
Issue
Section
License
Authors publishing in this journal agree to the following terms:
Authors retain copyright and grant the journal the right of first publication, with the article simultaneously licensed under the Creative Commons Attribution License that allows sharing of the work with acknowledgement of authorship and initial publication in this journal.
Authors are permitted to enter into additional contracts separately for non-exclusive distribution of the version of the article published in this journal (e.g., publish in an institutional repository or as a book chapter), with acknowledgment of authorship and initial publication in this journal.
Authors have permission and are encouraged to publish and distribute their work online (e.g., in institutional repositories or on their personal webpage) at any point before or during the editorial process, as this may generate productive changes, as well as increase the impact and citation of the published work.
