ArticleFoods (Basel, Switzerland)2022
Impact of Cork Closures on the Volatile Profile of Sparkling Wines during Bottle Aging.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 12 citations in OpenAlex.
- Influence of Different Closure Systems on Yeast Metabolism During the Secondary Fermentation of Traditional Method Sparkling Wines.Microorganisms · 2026Article
- Deciphering the mechanisms of oxygen transfer into a wine bottle.Science advances · 2026Article
- How Closures Shape Red Wine Characteristics for Medium-Term Storage: Contributions to Explain Orthonasal and Retronasal Perception.Foods (Basel, Switzerland) · 2026Article
- Metabolic Characterization of Two Flor Yeasts During Second Fermentation in the Bottle for Sparkling Wine Production.International journal of molecular sciences · 2025Article
- Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies.Molecules (Basel, Switzerland) · 2025Review
- Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays.Foods (Basel, Switzerland) · 2025Article
- A key to wine conservation lies in the glass-cork interface.PNAS nexus · 2023Article
- The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine.Foods (Basel, Switzerland) · 2022Article
- Introduction to the Special Issue: Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
This study aimed at investigating the impact of different technical cork stoppers on the quality preservation and shelf life of sparkling wines. The volatile compositions of two Italian sparkling wines sealed with a sparkling cork with two natural cork discs (2D) and a microagglomerated (MA) cork were determined during bottle aging (12 to 42 months) after disgorging, by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS). The volatile profile of the sparkling wine #1 sealed with 2D stoppers showed the presence of camphor from 12 to 42 months, along with significant alterations in the levels of several alcohols, ketones, and ethyl esters at 24 and 42 months. The impact of closure type was less pronounced for sparkling wine #2 which also showed the presence of camphor from 12 to 42 months in 2D samples, and significantly higher levels of esters at 24 and 42 months for 2D compared with MA. These results unveiled that the type of closure has a greater impact on the volatile composition of sparkling wines at longer post-bottling periods and 2D stoppers preserve the fruity and sweety aromas of sparkling wines better after 42 months of bottle storage.
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