Impact of different packaging and capping systems on the secondary shelf-life of white wine

When bottled white wine is opened a "traumatic" event occurs that can accelerate the oxidation of the product because of the uncontrolled access of oxygen inside the package. Starting from the bottle uncorking a completely different scenario opens, called secondary shelf-life (SSL), generally shorter and less predictable than the primary shelf-life (PSL). In this context, the aim of this research activity was to evaluate the changes that take place in white wine during its secondary shelf-life as a function of the packaging and capping systems used. Two different simulation tests were carried out: Test 1 - static way - without air exchange during storage after the first opening; Test 2 - dynamic way - with air exchange during storage after the first opening. In both tests, the polymeric stopper proved to be the best for storing white wine during its secondary shelf-life if single or repeated cycles operations of opening and closing of bottle were carried out. These results may be due to the technical characteristics of the polymeric material, which tends to vary to a limited extent in its shape also after repeated solicitations (low susceptibility to deformations, lacerations, oxygen tightness, etc.).