ArticleNPJ science of food2019
Wine aging: a bottleneck story.
Article in NPJ science of food, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed.
- Deciphering the mechanisms of oxygen transfer into a wine bottle.Science advances · 2026Article
- Wine Bottle Refinement: A Review of Emerging Aging Strategies.Foods (Basel, Switzerland) · 2026Review
- Accelerated oxidative aging tests for white wines: First correlation between physico-chemical and sensory oxidation responses.Food chemistry: X · 2026Article
- Storage Time in Bottle: Influence on Physicochemical and Phytochemical Characteristics of Wine Spirits Aged Using Traditional and Alternative Technologies.Molecules (Basel, Switzerland) · 2025Article
- Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation.Heliyon · 2024Review
- Sulfonation Reactions behind the Fate of White Wine's Shelf-Life.Metabolites · 2022Article
- Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation.Molecules (Basel, Switzerland) · 2021Article
- The Impact of Different Closures on the Flavor Composition of Wines during Bottle Aging.Foods (Basel, Switzerland) · 2021Review
- Bottle Aging and Storage of Wines: A Review.Molecules (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomics analyses of the wine, and investigating oxygen transfer through the bottleneck/stopper, this work elucidates the importance of the glass/cork interface. It shows unambiguously that the transfer of oxygen at the interface between the cork stopper and the glass bottleneck must be considered a potentially significant contributor to oxidation state during the bottle aging, leading to a notable modification of a wine's chemical signature.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.