Work

Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packaging

Year: 2025

Type: article

Abstract: -SG) displaying compound- and matrix-specific trends. Can packaging maintained higher amounts of VSCs, sulfur dioxide, and GSH, whereas closures with varying oxygen transmission had the most pronounced impact on glutathione disulfide (GS-SG) accumulation. Treatment with nitrogen gas or copper exhibited preservation effects under accelerated ageing. These findings highlight the role of wine packaging on polysulfide chemistry and clarify the effects of pre-bottling strategies for VSC management.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103447

Authors: Yu Hou, Marlize Z. Bekker, Tracey E. Siebert, Gal Y. Kreitman, David W. Jeffery

Institutions: The University of Adelaide, The University of Queensland, Australian Wine Research Institute

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,330

Funders: University of Adelaide, Wine Australia, Government of Western Australia