Effect of stopper treatment with a solution of ellagitannins and stabilization in a CO2 atmosphere on initial oxygen input and short-term permeability.

Identifier:  TFG:3871

Handle: https://hdl.handle.net/20.500.11797/TFG3871

Authors:  Galofré Sellarès, Maria

Abstract:
Proper control of the oxygen that enters the bottle through the stopper during the aging stage is essential, as it allows a good sensory rounding of some wines. For oenologists, the fact of being able to understand this oxygen performance, can help them better to prepare the wine, with the addition of antioxidants, so that, once bottled, it can have his best evolution and avoid oxidations that cause a quality decrease, causing bad experiences to the consumer. Taking advantage of the knowledge that the main transmission through the stopper is due to the interface between the cap and the glass, in this work, we wanted to study the effect it has on this entry, the treatment of the stoppers with a solution of ellagitannins; making measurements with a specific oxygen sensor to determine whether impregnating the stoppers with an antioxidant substance can reduce the oxygen that enters during the first days after bottling, comparing to untreated stoppers. We also wanted to see if keeping these stoppers under an atmosphere of carbon dioxide, anoxic medium, until the last moment also influences this oxygen decrease in the short term.