Quality of Kotsifali Red Dry Wine: Effect of Packaging Container and Storage Time

Abstract The oenological parameters (pH, titratable acidity, volatile acidity, total SO 2 , and free SO 2 ), absorbance at λ = 520 and 420 nm, volatile compounds, and sensory attributes of Kotsifali dry, red wine packaged in dark colored glass and two commercial bag-in-box (BIB) containers [low density polyethylene (LDPE) and ethylene vinyl acetate (EVA)-lined] were determined for a period up to 180 days at 20 °C. Of the oenological parameters, total SO 2 , free SO 2 , and color of wine were affected ( p < 0.05) by storage time. Wine color was also affected ( p < 0.05) by packaging configurations. Wine volatile compounds identified belonged to the classes of higher alcohols, ethyl and acetate esters, aldehydes, and terpenes/terpenoids. Volatiles were affected ( p < 0.05) by both storage time and packaging configurations. A substantial portion of the wine volatiles was sorbed by the plastic BIB materials as soon as day 2 of storage or lost to the environment through permeation through the polymeric material and less probably through leakage of the valve fitment. Wine packaged in glass retained a large portion of its aroma compounds during the 6-month storage period. Organoleptic evaluation showed that Kotsifali dry, red wine packaged in both BIB containers was of acceptable quality for 30 days vs. 60 days for that in glass bottles.