foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-2-130-138foodsyst-263Research ArticleСтатьиEffect of external factors on the stability of sparkling wine quality during storageВлияние внешних факторов на стабильность качества игристых вин в процессе их храненияhttps://orcid.org/0000-0002-8364-9539ДубининаЕ. В.DubininaE. V.

Дубинина Елена Васильевна — кандидат технических наук, ведущий научный сотрудник, отдел технологии крепких напитков

119021, Москва, ул. Россолимо, 7Тел.: +7–499–246–75–85

Elena V. Dubinina, Candidate of Technical Sciences, Leading Researcher, Department of Spirits Technology

7, Rossolimo Str., 119021, Moscow, RussiaTel.: +7–499–246–66–12

elena-vd@yandex.ruhttps://orcid.org/0000-0002-1591-6084МоисееваА. А.MoiseevaA. A.

Моисеева Александра Анатольевна — младший научный сотрудник, отдел технологии крепких напитков

119021, Москва, ул. Россолимо, 7Тел.: +7–499–246–75–85

Aleksandra A. Moiseeva, Junior Researcher, Department of Spirits Technology

7, Rossolimo Str., 119021, Moscow, RussiaTel.: +7–499–246–66–12

oltiv@mail.ruhttps://orcid.org/0000-0001-5167-9074АндриевскаяД. В.AndrievskayaD. V.

Андриевская Дарья Владиславовна — кандидат технических наук, младший научный сотрудник, отдел технологии крепких напитков

119021, Москва, ул. Россолимо, 7Тел.: +7–499–246–66–12

Darya A. Andrievskaya, Candidate of Technical Sciences, Junior Researcher, Department of Spirits Technology

7, Rossolimo Str., 119021, Moscow, RussiaTel.: +7–499–246–66–12

d.andrievskaya@fncps.ruhttps://orcid.org/0000-0001-8856-9768ТрофимченкоВ. А.TrofimchenkoV. A.

Трофимченко Владимир Александрович — кандидат технических наук, научный сотрудник, отдел технологии крепких напитков

119021, Москва, ул. Россолимо, 7Тел.: +7–499–246–66–12

Vladimir A. Trofimchenko, Candidate of Technical Sciences, Researcher, Department of Spirits Technology

7, Rossolimo Str., 119021, Moscow, RussiaTel.: +7–499–246–66–12

labcognac@mail.ruВсероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленностиРоссияAll-Russian Scientific Research Institute of Brewing, Beverage and Wine IndustryRussian Federation20231207202362130138Copyright © Dubinina E.V., Moiseeva A.A., Andrievskaya D.V., Trofimchenko V.A., 20232023Дубинина Е.В., Моисеева А.А., Андриевская Д.В., Трофимченко В.А.Dubinina E.V., Moiseeva A.A., Andrievskaya D.V., Trofimchenko V.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/263

The shelf life of sparkling wine is an indicator that can vary depending on the impact of a large number of external factors on the product. These factors include transportation conditions, storage temperature, humidity, exposure to light, and packaging quality. The current regulatory documentation regulates certain requirements for the storage conditions of sparkling wines, but they are often violated during transportation and storage, which leads to a significant deterioration in the quality of products. This review is devoted to the study of changes in the quality characteristics of wines during their storage and transportation. It is shown that the intensity of physicochemical changes occurring in wine during storage depends on temperature conditions, the presence of vibration and exposure to light. The issue of the influence of temperature storage conditions on the quality characteristics of wine products, including sparkling wines, has been studied in some detail. Most researchers are of the opinion that in order to maintain a stable quality of wine, it is necessary to store and transport it at a constant temperature not exceeding 20 °C. In scientific publications, there are different views on the problem of the influence of bottle color on the change in chemical composition and the preservation of the quality characteristics of both still and sparkling wines during storage. It has been found that bottles made of darker glass allow protecting wine to a greater extent from the effects of light, especially in its ultraviolet and visible short-wave (λ = 400 nm) range, and prevent the appearance of the so-called “taste of light” (gout de lumière) in the wine. It is shown that the causes of the appearance of the “taste of light” in champagne are sulfur-containing compounds formed as a result of photochemical reactions. It has been found that the intensity of these reactions depends on the degree of illumination, as well as the presence of riboflavin and iron (III) ions in the wine. It is concluded that controlling the amount of light to which wines are exposed can prevent deterioration of their quality during storage and extend the shelf life. The possibility of preventing photodegradation of wine through the use of various antioxidants is also considered. Based on the information available in scientific publications, the study of the development of negative changes in wine under the influence of light is an important aspect from the point of view of risk assessment during product storage.

Срок годности игристого вина представляет собой показатель, который может изменяться в зависимости от воздействия на продукт большого количества внешних факторов. К таким факторам относятся условия транспортирования, температура хранения, влажность, воздействие света, а также качество упаковки. В действующей нормативной документации регламентируются определенные требования к условиям транспортирования и хранения игристых вин, однако, они часто нарушаются, что приводит к значительному ухудшению качества продукции. Настоящий обзор посвящен вопросам изучения изменений качественных характеристик вин в процессе их хранения и транспортирования. Показано, что интенсивность физико-химических изменений, происходящих в вине при хранении, зависит от температурных режимов, наличия вибрации и воздействия света. Вопрос влияния температурных режимов хранения на качественные характеристики винодельческой продукции, в том числе игристых вин, изучен довольно подробно. Большинство исследователей считают, что для поддержания стабильного качества игристого вина необходимо его хранить и транспортировать при постоянной температуре, не превышающей 20 °C. В научных публикациях существуют различные мнения о проблеме влияния цвета бутылки на изменение химического состава и сохранение качественных характеристик как тихих, так и игристых вин при хранении. Установлено, что бутылки из более темного стекла позволяют в большей степени защитить вино от воздействия света, особенно в его ультрафиолетовом и видимом коротковолновом (λ= 400 нм) диапазонах, и предотвратить появление в вине так называемого «вкуса света» (gout de lumière). Показано, что причинами появления «вкуса света» в шампанском являются серосодержащие соединения, образующиеся в результате фотохимических реакций. Установлено, что интенсивность этих реакций зависит от степени освещенности, а также от присутствия в вине рибофлавина и ионов железа (III). Сделан вывод о том, что контроль за количеством света, воздействию которого подвергаются вина, может предотвратить ухудшение их качества при хранении и продлить срок годности. Рассмотрена также возможность предупреждения фотодеградации вина за счет использования различных антиоксидантов. Исходя из имеющихся в научных публикациях сведений, изучение условий развития негативных изменений в вине под действием света является важным аспектом с точки зрения оценки рисков при хранении продукции.

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The authors declare that there are no conflicts of interest present.