LWT - Food Science and Technology 118 (2020) 108732

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LWT - Food Science and Technology

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Impact of post-bottling storage conditions on colour and sensory profile of a T

rosé sparkling wine
Ilaria Benucci
Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100, Viterbo, Italy

A R T I C LE I N FO A B S T R A C T

Keywords: Post-bottling storage is a critical phase for rosé sparkling wines because they are photosensitive and suffer from
Rosé sparkling wine degradation over time, resulting in colour and aroma changes. This study evaluated the effect of post-bottling
Post-bottling storage storage conditions on the chromatic characteristics and sensory profile of a rosé sparkling wine, stored in
Temperature and UV light Antique Green glass bottle for 9 months following the disgorgement. Samples were stored at 30 °C in the dark
Chromatic characteristics
(D30), at 5 °C in the dark (D5) and at 5 °C under UV irradiation (UV5).
Sensory profile
At the end of post-bottling storage, a considerable variation in colour intensity (CI) and hue (H) was revealed
in comparison to the initial values. In UV5 an important reduction of CI (−22%) and a remarkable increase of H
(+46%) was revealed, whereas in D30 sparkling wine both CI (+16%) and H (+33%) increased. The sample
under the suitable storage conditions (D5) exhibited only a slight increase of CI (+4%) and H (+9%). After 9-
months, the sensory profile of D30 was characterized by burnt notes, although UV5 received the worst judgment
due to the presence of olfactory defects (wet wool, foxy and meaty character) deriving from photo degradation
processes.

1. Introduction particular, for rosé sparkling wines post-bottling storage is problematic

In the last decade the growing popularity of rosé wines, including
rosé sparkling wines, resulted in a significant increase in their pro-
duction. The manufacture of sparkling wines by the traditional method
(Champenoise) occurs by a second alcoholic fermentation in the bottle of
the base wine, which is previously added with the liqueur de tirage
containing sucrose and selected yeast (Sartor et al., 2018). The base
wines used for the production of rosé sparkling wines can be obtained,
from red grapes, by fermentation without the skins (blanc de noir
sparkling wines) or by partial fermentation with the skins (rosé spark-
ling wines) (Hidalgo et al., 2004). After the second alcoholic fermen-
tation, the obtained wine is aged over yeast lees for several months
(biological aging), in order to enhance the overall quality of the final
product (Sartor et al., 2018). As reported in literature, different che-
mical and sensorial changes can occur during the biological aging of
sparkling wines, but also through their commercial post-bottling sto-
rage (after the lees have been removed by disgorgement) (Serra-Cayuela,
Aguilera-Curiel, Riu-Aumatell, Buxaderas, & Lopez-Tamames, 2013).
The latter is a critical phase since it follows the significant oxygen en-
richment occurring in sparkling wine throughout the disgorging step,
and also because of the uncontrolled conditions at which the product
will be stored on shelves (i.e. temperature, light exposure). In
because they are photosensitive and suffer from degradation over time,
resulting in colour, flavour and aroma changes (Kemp, Alexandre,
Robillard, & Marchal, 2015). Colour is the most important attribute for
rosé sparkling wines, being the first sensory indicator to be assessed by
any potential consumer (Stávek, Papouskova, Balik, & Bednar, 2012).
The anthocyanin pigments, responsible for the colour of rosé wines, are
very sensitive to changes in pH, oxidation, increased temperature and
light. As recently proved by other authors (Muche, Speers, &
Rupasinghe, 2018), the degradation kinetics of total anthocyanin pig-
ments in red grape juice occurred at different rate, depending on the
storage temperature. High temperatures (25 and 35 °C) during the long-
term storage induced a significant reduction of anthocyanin content
and also increased polymeric colour accumulation and brown colour
development up to 280 days of storage (Muche et al., 2018). Moreover,
numerous studies investigated the effect of different storage conditions
(i.e. temperature, light exposure and bottle glass hue) on the production
of off-colour and off-odours, especially in still white wines (Dias, Clark,
Smith, Ghiggino, & Scollary, 2013; Dias, Smith, Ghiggino, & Scollary,
2012; Hopfer, Ebeler, & Heymann, 2012). It is well known that tem-
perature affects normal bottle-aging through mediation of reaction
rates (Marais & Pool, 1980). Increased storage temperature produces
“quick-ageing” effects, promoting the oxidative processes which lead to

E-mail address: ilaria.be@unitus.it.

https://doi.org/10.1016/j.lwt.2019.108732
Received 11 February 2019; Received in revised form 9 October 2019; Accepted 13 October 2019
Available online 14 October 2019
0023-6438/ © 2019 Elsevier Ltd. All rights reserved.
I. Benucci
significant changes in colour (browning resulting from the conversion
of flavanols into yellow xanthylium pigments) and aroma (Es-Safi,
Guernevé, Fulcrand, Cheynier, & Moutounet, 2000), as observed in
Chardonnay (Hopfer et al., 2012), Riesling, Gewürztraminer, Sau-
vignon blanc (Robinson et al., 2010), Zalema and Colombard (Hernanz
et al., 2009) wines.
Concerning light exposure, it has been reported that UV irradiation
significantly reduced the anthocyanin content in pomegranate juice
(Koutchma, Popovic, Ros-Polski, & Popielarz, 2016; Pala & Toklucu,
2011), as well as in red grape juice (Koutchma et al., 2016; Pala &
Toklucu, 2013). Wavelengths in the UV spectrum and the blue portion
of the visible spectrum adversely affect wine and other beverages (i.e.
fruit juices, beer), giving rise to “light-struck” sensory changes
(Falguera, Pagán, & Ibarz, 2011; Ibarz, Pagan, Panadés, & Garza, 2005;
Blake, Kotseridis, Brindle, Inglis, & Pickering, 2010; D'Auria, Emanuele,
Mauriello, & Racioppi, 2003), which in white wine exposed to light
resulted in a ‘cooked cabbage’ aroma (Maujean, Haye, & Feuillat,
1978). This phenomenon, observed in Champagne wines held in
transparent glass and also known as goût de lumière (Maujean et al.,
1978), produced sensory changes which result from the photo-activa-
tion of riboflavin (vitamin B2), causing the formation of volatile sul-
phur compounds from sulphur-containing amino acids degradation
(Dias et al., 2013). Moreover, in a recent research, different wine bottle
glass colour have been tested during Chardonnay still wine storage and
the greater light protection was revealed using Antique Green glass
(Dias et al., 2012).
To the best of our knowledge, only one study investigated the effect
of different temperature and light conditions during the storage of a still
rosé wine (Stávek et al., 2012). Surprisingly, no similar research ap-
pears in the peer-reviewed literature about rosé sparkling wines. Thus,
this work has been devoted to evaluating the effect of post-bottling
storage conditions [i.e. temperature (30 °C or 5 °C) and light exposure
(dark or UV irradiation)] on the chromatic characteristics and sensory
profile of a rosé sparkling wine, produced by traditional method, stored
in Antique Green glass bottle for 9 months following the disgorgement.
2. Materials and methods
2.1. Samples and storage conditions
The rosé sparkling wine Alarosa (2013 vintage), produced in Vigne
del Patrimonio winery (Ischia di Castro – Lazio, in central Italy) from
Pinot Noir grapes, was manufactured by the Champenoise method.
Secondary fermentation was carried out using S. cerevisiae bayanus
Vitilevure DV10® (Station oenotechnique de Champagne), previously
prepared according to the method described by other authors (Benucci,
Liburdi, Cerreti, & Esti, 2016). The Pied de Cuve culture was inoculated
in standard 750 mL sparkling wine bottles (filled with base wine con-
taining 24 g/L of sucrose) to obtain a final concentration of
2 × 106 cells/mL of viable yeast cells as reported by Bozdogan and
Canbas (2011). Sparkling wine was aged sur-lie (12 °C in the dark) in
the Antique Green glass bottle (Champagnotta Ecova BC01, 840 g,
0.75 L) for 24 months. After the disgorgement, a total of 39 bottles have
been used for the trials. Three bottles have been immediately analyzed
(t0), the others have been introduced into controlled-climate chambers,
under a constant temperature and light exposure: i) 12 bottles were
stored at 30 °C in the dark (D30); ii) 12 bottles were maintained at 5 °C
in the dark (D5); 12 bottles were stored at 5 °C under a UV lamp of 9 W
(UV5). All samples were arranged lying down to keep the technical cork
stopper moist and to ensure the maximum UV exposure of sparkling
wine. The incident irradiance of the UV lamp, external and internal
(inside the Antique Green glass bottle, Champagnotta Ecova BC01,
840 g, 0.75 L) was measured by an EPP-2000 spectroradiometer (Stel-
larnet).
Three bottles were removed from each controlled-climate chambers
after 3, 6 and 9 months and used for monitoring the main oenological
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LWT - Food Science and Technology 118 (2020) 108732
parameters and the evolution of the chromatic characteristics of rosé
sparkling wines under different post-bottling storage conditions. The
sensory profile of sparkling wine samples was performed using the re-
maining 3 bottles after 9 months of storage.
2.2. Chemical parameters
The main oenological parameters (i.e. pH, total acidity, alcohol
content, Free SO2 and total SO2) of rosé sparkling wines were de-
termined according to OIV analytical techniques (OIV, 2012). The
analysis were conducted in triplicate on 3 different sparkling wine
bottles stored at different conditions (D30; D5 and UV5) for 3, 6 and 9
months.
2.3. Spectrophotometric parameters
Rosé sparkling wines were analyzed using a Shimadzu 2450
UV–visible spectrophotometer (Shimadzu, Milan, Italy), in quartz cells
with 1 cm path length. Sparkling wine samples were degassed (for
15 min in an ultrasonic bath) prior to analysis, in order to prevent in-
terference from bubbles during the spectrophotometric measurements.
All determinations were performed in triplicate.
Chromatic properties The sparkling wine colour was assessed by
the Glories chromatic parameters (Glories, 1984): colour intensity (CI)
was calculated as the sum of absorbance (A420nm + A520 nm + A620
nm); hue (H) was defined as the ratio A420nm/A520 nm; moreover, the
percentage of yellow [A420/CI x 100], red [A520/CI x 100] and blue
[A620/CI x 100] pigments was calculated.
Total phenols index was measured according to the
Folin–Ciocalteu colorimetric method. In details, 1 mL of sample was
added to 5 mL of Folin–Ciocalteu phenol reagent and 10 mL of 20%
Na2CO3 solution. The mixture was immediately diluted to a volume of
100 mL in a volumetric flask with distilled water and incubated at room
temperature for 30 min. The absorbance was read at 700 nm and the
results were expressed as milligrams of gallic acid equivalents per liter
of wine.
Total anthocyanin index was assayed according to the method
proposed by other authors (Di Stefano & Guidoni, 1989). The sparkling
wine samples were diluted 2 times with a solution of ethanol/water/
HCl (70:30:1), recording the absorbance spectrum between 230 and
700 nm (Baiano, Terracone, Gambacorta, & La Notte, 2009). Total an-
thocyanin index was calculated according to the following formula:
Total anthocyanin = Abs540 * df * 16.17
Abs540 = absorbance at 540 nm
df = dilution factor
16.17 = value determined considering the molar extinction coeffi-
cient of malvidin-3-glucoside.
Absorbance spectrum (UV–vis spectrum, 230–700 nm) of rosé
sparkling wine, as it stands and after acidification with ethanol/water/
HCl (70:30:1), was carried out before (t0) and after 9 months storage at
different conditions.
2.4. Sensory evaluation
The sensory evaluation of rosé sparkling wine, stored at different
conditions (D30; D5 and UV5) for 9 months, was carried out at Tuscia
University. It was performed by a panel of 10 assessors (6 female and 4
male), ranging in age between 25 and 60 years, all of them were uni-
versity staff members trained in performing sensory analysis of various
wine typologies (including sparkling wines). During preliminary ses-
sions, the panelists generated, discussed, and modified descriptive
terms, using the tasting card recommended by the OIV (2009) and re-
ported in literature for rosé sparkling wines (Hidalgo et al., 2004). The
I. Benucci
sensory attributes evaluated were: visual aspect, colour intensity, lim-
pidity, olfactory absence of defects, olfactory intensity, olfactory
quality, taste absence of defects, taste intensity, taste quality, acidity,
body and overall judgment. Moreover, special attention was paid to the
observation of foam, which is of special importance in sparkling wines
(Hidalgo et al., 2004), thus the attributes assessed were: foam collar,
bubbles size and effervescence. Panelists were seated in separate pur-
pose-made booths, and the environment was free of interference in
terms of noise, visual stimulation and ambient odour. Samples were
evaluated in duplicate and were presented in random order into stan-
dard wine tasting glasses marked with a three-digit code. Sparkling
wines were served at 12 °C under white light. The panelists used a 10-
point structured scale to rate the intensity of each attribute (0 = very
weak, 10 = very intense) and the mean scores of attributes were sub-
mitted to quantitative descriptive analysis in order to generate the
sensory profile of the three sparkling wines.
2.5. Statistical analysis
Data, derived from the average of three replicate measurements,
were analyzed for statistical significance by using: i) two-way analysis
of variance (ANOVA) for testing the effect of the single factors (storage
conditions and storage time) and their interaction on the analytical
parameters (p < 0.01); ii) one-way ANOVA in order to test for sig-
nificant differences between treatments. When significance was
reached, a Tukey's (HSD) post-hoc test (p < 0.05) was performed using
EXCEL® Add-in macro DSAASTAT program.
3. Results and discussion
3.1. Characterization of the UV irradiation
Immediately after the disgorgement, 9 bottles of the rosé sparkling
wine were introduced into the controlled-climate chamber at 5 °C,
under UV irradiation (UV5), and stored for 9 months. UV5 samples
were irradiated with a 9 W UV lamp, whose emission is reported in
Fig. 1. Incident irradiance of the UV lamp, external and internal (inside the Antique Green glass bottle, Champagnotta Ecova BC01, 840 g, 0.75 L).
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LWT - Food Science and Technology 118 (2020) 108732
Fig. 1.
The greatest amount of UV emitted from the lamp was at the wa-
velength (λ) between 300 and 440 nm, moreover a small emission was
revealed at λ of 545 and 579 nm. These emissions were partially filtered
and partially cut by the Antique Green glass of the rosé sparkling wine
bottle. In particular, the greatest emission, which filtered into the
bottle, was at 364 nm (UV-A region), whereas only a low amount of 545
and 579 nm went through the glass bottle. These observations deal with
the findings described by other researchers, who found that Antique
Green glass reduces the amount of visible light reaching the sample
within the bottle, although it allows the transmission of a small amount
of UV light (around 350 nm) (Maury, Clark, & Scollary, 2010).
3.2. Chemical parameters during post-bottling storage
The main oenological parameters of the rosé sparkling wine were
monitored after 3, 6 and 9 months of storage under different conditions
(D30, D5 and UV5). No relevant differences were revealed in pH (2.97),
total acidity (7.50 g tartaric acid/L) and alcohol content (12.5% v/v)
(data not shown).
Regardless of storage conditions, the amount of total SO2 sig-
nificantly reduced after 9 months in all samples (Table 1). Moreover,
free SO2 significantly decreased from the initial level (18 mg/L) after 3
months of storage (7.2 mg/L in D30, 8 mg/L in D5 and 7.2 mg/L in
UV5), with a further reduction extending the post-bottling storage.
After 9 months D30 and UV5 samples had the lowest concentration of
free SO2 (4.8 mg/L), whereas D5 preserved a slightly higher amount
(6.4 mg/L). A higher retention of total and free SO2 was also observed
when Riesling and Cabernet Franc wine were stored for 12 months
combining light-exclusion and cooler conditions (Blake et al., 2010).
3.3. Chromatic properties and phenolics during post-bottling storage
The evolution of chromatic properties (CI, H, percentage of yellow,
red and blue) of the rosé sparkling wines were analyzed during the post-
bottling storage.
I. Benucci LWT - Food Science and Technology 118 (2020) 108732

Table 1
Oenological parameters of the rosé sparkling wine stored at different conditions [30 °C in the dark (D30); 5 °C in the dark (D5); 5 °C under UV lamp (UV5)] after 3, 6
and 9 months. Values with different capital letters (A, B, C) differ significantly (Tukey's test, p < 0.05) according to the storage condition factor at each storage time.
Values with different small letters differ significantly (Tukey's test, p < 0.05) according to the storage time factor at each storage condition [D30 (a, b, c), D5 (α, β),
UV5 (w, x, y)].
Time (months)

t0 3 6 9

D30 D5 UV5 D30 D5 UV5 D30 D5 UV5

Free SO2 mg/L) 18Aaαw 7.2Ab 8.0Aβ 7.2Ax 6.6Ab 6.7Aβ 6.4Ax 4.8Bc 6.4Aβ 4.8By
Total SO2 (mg/L) 137Aaαw 135Aab 136Aα 134Aw 130Aab 130Aαβ 132Aw 128Ab 125ABβ 121Bx

Fig. 2. Colour intensity (CI), calculated as the sum

of absorbance (A420nm + A520 nm + A620 nm),
of the rosé sparkling wine stored at different con-
ditions [30 °C in the dark (D30); 5 °C in the dark
(D5); 5 °C under UV lamp (UV5)] after 3, 6 and 9
months. Values with different capital letters (A, B, C)
differ significantly (Tukey's test, p < 0.05) ac-
cording to the storage condition factor at each sto-
rage time. Values with different small letters differ
significantly (Tukey's test, p < 0.05) according to
the storage time factor at each storage condition
[D30 (a, b, c), D5 (α, β, γ), UV5 (w, x, y)].

Fig. 3. Hue (H), calculated as the ratio of absor-

bance (A420nm/A520 nm), of the rosé sparkling
wine stored at different conditions [30 °C in the dark
(D30); 5 °C in the dark (D5); 5 °C under UV lamp
(UV5)] after 3, 6 and 9 months. Values with dif-
ferent capital letters (A, B, C) differ significantly
(Tukey's test, p < 0.05) according to the storage
condition factor at each storage time. Values with
different small letters differ significantly (Tukey's
test, p < 0.05) according to the storage time factor
at each storage condition [D30 (a, b, c), D5 (α, β, γ),
UV5 (w, x, y, z)].

According to the two-way ANOVA (storage conditions vs storage
time), both CI and H were significantly affected by the investigated
factors together with their interaction (p < 0.01, data not shown).
Moreover, data analyzed by means of one-way ANOVA (Fig. 2 and
Fig. 3), allowed us to test for significant differences between treatments
according to each factor (storage conditions or storage time).
In UV5 sparkling wine, CI was significantly lower with respect to the
other samples as early as 3 months-storage, decreasing after 6 months
and then remaining constant up to 9 months (Fig. 2). No significant
differences were revealed among D30 and D5 until 6 months-storage,

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I. Benucci LWT - Food Science and Technology 118 (2020) 108732

Table 2 recognized that light alone, in particular UV radiation, can induce

Percentage of yellow (A420/CI x 100), percentage of red (A520/CI x 100) and substantial colour changes in white wine (Dias et al., 2012), as well as
percentage of blue (A620/CI x 100) of the rosé sparkling wine stored at dif- in fruit juice by impairing some of their pigments (Falguera et al.,
ferent conditions [30 °C in the dark (D30); 5 °C in the dark (D5); 5 °C under UV 2011). Our data prove that the photo degradation effect, due to the UV
lamp (UV5)] after 3, 6 and 9 months. Values with different small letters (a, b, c)
light exposure, was mainly exerted towards red pigments (- 40% com-
differ significantly (Tukey's test, p < 0.05) according to storage condition
pared to the initial value), toward yellow pigments albeit to a lesser
factor at each storage time.
extent (- 10% with respect to the initial value), and also on blue pig-
Time (months) D30 D5 UV5 ments with a minor (data not shown). Our data are in accordance with
the results reported in another study, in which a still rosé wine from
% yellow [A420/CI x 100] 0 61 61 61
3 64 a 61 b 63 ab Pinot Noir grape acquired yellow hue either when it was stored under
6 67 b 62 c 68 a light exposure or in darkness at high temperature (Stávek et al., 2012).
9 68 b 63 c 70 a Concerning H, which indicates the pink shade of rosé sparkling wine
colour, it increased over time for all samples regardless of storage
% red [A520/CI x 100] 0 35 35 35
3 33 b 35 a 34 ab
condition (Fig. 3). In D30 and UV5 a significant increase of H was
6 30 b 34 a 29 b observed as early as 3 months-storage, and then it continued to in-
9 29 b 33 a 27 c crease. After 9-months storage, the rise in H compared to the initial
value, was greater in UV5 (+46%), followed by D30 (+33%) and D5
% blue [A620/CI x 100] 0 4 4 4
sample (+9%). These data suggest that a faster evolution of rosé
3 3 4 4
6 3 4 3 sparkling wine colour from red to yellow/orange tone occurred when
9 4 4 4 samples were stored under UV light. Our data are in accordance with
the results reported in another study, in which a still rosé wine from
Pinot Noir grape acquired yellow hue either when it was stored under
thus proving the higher colour protective effect of dark respect to low light exposure or in darkness at high temperature (Stávek et al., 2012).
temperature during this storage interval. However, the extension of The greater contribution to the pink shade of rosé sparkling wine
storage time (9 months) resulted in a relevant increase of the CI in D30 immediately after the disgorgement (t0), is related to the yellow colour
with respect to D5 sample. Overall, at the end of post-bottling storage, a (61%), followed by the red (35%) and by the blue colour (4%), as re-
considerable variation in CI was revealed in comparison to the initial ported in Table 2. During the post-bottling storage the percentage of
value, with an important reduction in UV5 (−22%) and a significant yellow increased to the detriment of red percentage, although no re-
increase in D30 sparkling wine (+16%). A slight increase of CI was also levant differences occurred in the low percentage of blue. On com-
observed in D5 sample (+4%), which has been maintained at the op- paring samples after 9-months storage, UV5 was characterized by the
timal conditions (5 °C in the dark). highest percentage of yellow (70%) and the lowest percentage of red
Data from UV–vis spectrum (230–700 nm), used for calculating CI (27%), and it was followed by D30 (percentage of yellow: 68%, per-
and H (A420nm, A520 nm, and A620 nm), indicated that during the centage of red: 29%). The sample stored at the optimal conditions (D5)
storage under dark conditions (D30 and D5), the formation of yellow had the closest values to the initial sparkling wine (t0).
pigments (Abs 420 nm) occurred, whereas red pigments (Abs 520 nm) Regardless of storage conditions and time, no appreciable changes
did not change, thus inducing the increase of CI in D30 and D5 were observed in total phenols content (about 210 mg gallic acid eq/L)
sparkling wines. This phenomenon was promoted at highest storage during post-bottling storage of the rosé sparkling wine (Fig. 1S, Sup-
temperature (30 °C) accordingly to other researches, which described plementary material). However, as shown in Fig. 4, the effect of both
oxidative processes and browning resulting from the conversion of variables induced a significant reduction of total anthocyanins in all
flavanols into yellow xanthylium pigments, when white wine was samples.
stored at increased temperature (Es-Safi et al., 2000). Moreover, it is

Fig. 4. Total anthocyanins of the rosé sparkling wine stored at different conditions [30 °C in the dark (D30); 5 °C in the dark (D5); 5 °C under UV lamp (UV5)] after 3,
6 and 9 months.

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I. Benucci
Fig. 5. Absorbance spectrum of rosé sparkling wine as it stands (a) and after acidification (b) with ethanol/water/HCl (70:30:1), before (t0) and after 9 months
storage at different conditions [30 °C in the dark (D30); 5 °C in the dark (D5); 5 °C under UV lamp (UV5)].
In UV5, total anthocyanins significantly decreased during the 9
months-storage, reaching the lowest value (−69% compared to the
initial amount). In D30 their concentration reduced as early as 6
months-storage, and then remained constant up to 9 months with a
decrease of −37% in comparison to the initial level (Fig. 4). A different
behavior was observed in D5 which, regardless of storage time, had the
highest content of these compounds, corroborating the protective effect
exerted by the dark and low-temperature storage. In D5 total antho-
cyanins did not significantly change during the first 3 months-storage, a
slight reduction was revealed between 3 and 6 months-storage with no
further decrease (−12% compared to the initial amount). As reported
in literature, the long-term exposure to UV may cause photo-degrada-
tion of anthocyanins due to the discoloration effects on pigments
(Guerrero-Beltran, Velti-Chanes, & Barbosa-Canovas, 2009). Photons of
UV light are absorbed by organic molecules and affect conjugated
bonds such as aromatic rings, double rings and compounds including
disulfide bonds (Koutchma, 2009). Concerning the effect of storage
temperature, in a recent study it has been demonstrated that the aging
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LWT - Food Science and Technology 118 (2020) 108732
of a rosé still wine at room temperature caused a dramatic decrease of
total anthocyanins (Stávek et al., 2012).
The absorbance spectrum of samples before (t0) and after 9 months
post-bottling storage were analyzed both at wine pH and at acidic pH
(< 1), at which approximately all of the anthocyanins in wine are co-
lored, independently by wine pH and SO2 bleachable effect. The ab-
sorbance spectra in Fig. 5 confirm that the greatest amount of antho-
cyanins was preserved storing the sparkling wine in the dark at 5 °C
(D5), retaining a spectrum profile similar to t0 sample with an ab-
sorption peak in the region of 520 nm.
3.4. Sensory profile after 9 months of post-bottling storage
Sensory analysis of rosé sparkling wine, after 9 months of storage,
was performed through quantitative descriptive analysis, as reported in
the radar plot (Fig. 6). Storage conditions strongly affected the global
organoleptic quality of samples, which were characterized by sig-
nificant differences. D5 sparkling wine, which has been maintained at
I. Benucci
the optimal conditions (5 °C in the dark), obtained the better overall
judgment in terms of visual appearance, aroma, taste and body.
Moreover, foam characteristics were significantly higher in D5 re-
spect to the other samples, due to its small bubbles and rapid effer-
vescence. Unpleasant judgments were given to D30 and UV5 samples,
due to their prevalent yellow hue and the presence of olfactory and
taste defects. In particular, concerning olfactory quality, the former
(D30) was characterized by a strong reduction of floral smells in com-
parison to D5, and by the presence of burnt notes. The latter sample
(UV5), stored under UV irradiation, had a faded yellow shade and a
lower limpidity with respect to the others sparkling wines. It was
characterized by olfactory defects (i.e. wet wool, foxy and meaty
character), probably deriving from photo degradation (due to light
exposure), as well as by a significant reduction of taste intensity and
taste quality in comparison to D5 and D30. Moreover, the visual ana-
lysis of foam, indicated that UV5 sample was characterized by a sig-
nificant lower foam collar, bubbles size and effervescence, thus re-
sulting in the worst overall judgment.
4. Conclusions
This study supplies useful information about the effect of tempera-
ture and UV light exposure during the post-bottling storage of a rosé
sparkling wine. The suitable storage conditions for preserving the
chromatic characteristics and the sensory profile of the rosé sparkling
wine resulted to be 5 °C in the dark.
The storage at highest temperature (30 °C) in the dark promote the
formation of yellow pigments without affecting red pigments, thus re-
sulting in a prevalent yellow hue, and also caused the formation of
burnt notes and a strong reduction of floral smells. Moreover, the UV
light exposure induces substantial colour changes by means of its photo
degradation effect, which is mainly exerted towards red pigments, to-
ward yellow pigments albeit to a lesser extent and also on blue pig-
ments with a minor effect. After 9-months, samples stored at 5 °C under
a UV lamp (UV5) had the lowest colour intensity, the highest hue, the
lowest amount of total anthocyanins and its sensory profile received the
worst judgment due to the presence of olfactory defects (i.e. wet wool,
foxy and meaty character) deriving from photo degradation processes.
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LWT - Food Science and Technology 118 (2020) 108732
Fig. 6. Sensory profile of the rosé sparkling wine
after 9 months storage at different conditions [30 °C
in the dark (D30); 5 °C in the dark (D5); 5 °C under
UV lamp (UV5)]. For each descriptor, different let-
ters in brackets indicate significant differences
[multiple comparison by Tukey's test (p < 0.05)] in
the following order of samples: D30, D5 and UV5.
Declaration of competing interest
The author declares no conflict of interest.
Appendix A. Supplementary data
Supplementary data to this article can be found online at https://
doi.org/10.1016/j.lwt.2019.108732.
Values with different capital letters (A, B, C) differ significantly
(Tukey's test, p < 0.05) according to storage condition factor at each
storage time. Values with different small letters differ significantly
(Tukey's test, p < 0.05) according to storage time factor at each sto-
rage condition [D30 (a, b, c), D5 (α, β, γ), UV5 (w, x, y, z)].
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