View More View Less
  • a University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
  • | b University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
  • | c Zhejiang Ocean University, China
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

With the aim to determine the influence of packaging in preserving the quality of wine, in this research project the chemical and sensorial evolution of a red wine stored in different packaging materials (glass bottles vs multilayer Tetrabriks®) has been evaluated over a period of 12 months. Furthermore, two different temperature levels (4 and 20 °C) for each packaging solution were maintained throughout the storage period.

The results show how the characteristics of packaging could deeply affect wine quality as a function of the storage conditions used, and suggest that with their rational optimization the quality of red wine during storage can be kept and its shelf life extended. In this context, the kinetic characterization of the time evolution of some chemical compounds that can be assumed as indexes of wine oxidation rate could enhance the consumer’s enjoyment during tasting.

Under the adopted experimental conditions, the rate of wine aging was higher when the storage temperature increased. Furthermore, after 12 months of storage at room temperature, the glass bottles generally better preserved red wine from oxidation than multilayer Tetrabriks®.

  • Amerine, M.A. & Ough C.S. (1988): Wine and must analysis. John Wiley and Sons, New York. 400 pages.

  • Avizcuri, J-M., Sáenz-Navajas, M-P., Echávarri, J-F., Ferreira, V. & Fernández-Zurbano, P. (2016). Evaluation of the impact of initial red wine composition on changes in colour and anthocyanin content during bottle storage. Food Chem., 213, 123134.

    • Search Google Scholar
    • Export Citation
  • Bimpilas, A., Panagopoulou, M., Tsimogiannis, D. & Oreopoulou, V. (2016). Anthocyanin copigmentation and colour of wine: the effect of naturally obtained hydroxycinnamic acids as cofactors. Food Chem., 197, 3946.

    • Search Google Scholar
    • Export Citation
  • Buzzi Ferraris, G. & Manca, D. (1996): BURENL. Politecnico, Dipartimento di Ingegneria Chimica ‘G. Natta’, Milan.

  • Cleary, J. (2013). Life cycle assessments of wine and spirits packaging at the product and the municipal scale: a Toronto, Canada case study. J. Clean. Prod., 44, 143151.

    • Search Google Scholar
    • Export Citation
  • Dombre, C., Rigou, P., Wirth, J. & Chalier, P. (2015). Aromatic evolution of wine packed in virgin and recycled PET bottles. Food Chem., 176, 376387.

    • Search Google Scholar
    • Export Citation
  • Fu, Y., Lim, L.T. & Mcnicholas, P.D. (2009). Changes on enological parameters of white wine packaged in bag-inbox during secondary shelf life. J. Food Sci., 74, 608618.

    • Search Google Scholar
    • Export Citation
  • Ghidossi, R., Poupot, C., Thibon, C. & Mietton-Peuchot, MME. (2012). The influence of packaging on wine conservation. Food Control, 23, 302311.

    • Search Google Scholar
    • Export Citation
  • Kwiatkowski, M.J., Skouroumounis, G.K., Lattey, K.A. & Waters, E.J. (2007). The impact of closures, including screw cap with three different headspace volumes, on the composition, colour and sensory properties of a Cabernet Sauvignon wine during two years’ storage. Aust. J. Grape Wine R., 13(2), 8194.

    • Search Google Scholar
    • Export Citation
  • Leighton, C.S., Schönfeldt, H.C. & Kruger, R. (2010). Quantitative descriptive sensory analysis of five different cultivars of sweet potato to determine sensory and textural profiles. J. Sens. Stud., 25, 218.

    • Search Google Scholar
    • Export Citation
  • Mentana, A., Pati, S., La Notte, E. & Del Nobile, M.A. (2009). Chemical changes in Apulia table wines as affected by plastic packages. LWT — Food Sci. Technol., 42, 13601366.

    • Search Google Scholar
    • Export Citation
  • OIV (2014): Compendium of international methods of wine and must analysis, Vol. 1, 2. OIV, Paris.

  • Pérez Elortondo, F.J., Ojeda, M., Albisu, M., Salmerón, J., Etayo, I. & Molina, M. (2007). Food quality certification: An approach for the development of accredited sensory evaluation methods. Food Qual. Prefer., 18, 425439.

    • Search Google Scholar
    • Export Citation
  • Revi, M., Badeka, A., Kontakos, S. & Kontominas M.G. (2014). Effect of packaging material on enological parameters and volatile compounds of dry white wine. Food Chem., 152, 331339.

    • Search Google Scholar
    • Export Citation
  • Robertson, G.L. (2012): Food packaging: principles and practice. CRC press, Boca Raton, Fl., USA, 733 pages.

  • Vanderroost, M., Ragaert, P., Devlieghere, F. & Meulenaer, B. (2014). Intelligent food packaging: The next generation. Trends Food Sci. Tech., 39, 4762.

    • Search Google Scholar
    • Export Citation
  • Van Ooijen, I., Fransen, M.L., Verlegh, P.W.J. & Smit, E.G. (2016). A typical food packaging affects the persuasive impact of product claims. Food Qual. Prefer., 48, 3340.

    • Search Google Scholar
    • Export Citation
  • Venturi, F., Zinnai, A., Fantoni, G., Gabelloni, D. & Razionale, A.V. (2013). Glass and wine: The indissoluble marriage. Proceedings of the International Conference on Engineering Design, ICED, 7 DS75-07, pp. 497506.

    • Search Google Scholar
    • Export Citation
  • Venturi, F., Andrich, G., Sanmartin, C., Scalabrelli, G., Ferroni, G. & Zinnai, A. (2014). The expression of a fullbodied red wine as a function of the characteristics of the glass utilized for the tasting. CYTA — J. Food, 12(3), 291297.

    • Search Google Scholar
    • Export Citation
  • Venturi, F., Andrich, G., Sanmartin, C., Taglieri, I., Serni, E. & Zinnai, A. (2015). Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of chianti wine. Agrochimica, 59, 261271.

    • Search Google Scholar
    • Export Citation
  • Venturi, F., Sanmartin, C., Taglieri, I., Xiaogou, Y., Andrich, G. & Zinnai, A. (2016a). The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage. Agrochimica, 60, 150160.

    • Search Google Scholar
    • Export Citation
  • Venturi, F., Andrich, G., Sanmartin, C., Taglieri, I., Scalabrelli, G., Ferroni, G. & Zinnai, A. (2016). Glass and wine: A good example of the deep relationship between drinkware and beverage. J. Wine Res., 27, 153171.

    • Search Google Scholar
    • Export Citation
  • Wani, A.A., Singh, P. & Langowski, H-C. (2014). Food technologies: Packaging. Encyclopedia of food safety. Food, Materials, Technologies and Risks, 3, 211218.

    • Search Google Scholar
    • Export Citation
  • Zinnai, A., Venturi, F. & Andrich, G. (2011a). Time evolution of phenols extractions from Sangiovese grapes with and without the addition of solid carbon dioxide. Agrochimica, 55(4), 193202.

    • Search Google Scholar
    • Export Citation
  • Zinnai, A., Venturi, F., Quartacci, M.F. & Andrich, G. (2011). A mathematical model to describe malolactic fermentation. Ital. J. Food Sci., 23(1), 8089.

    • Search Google Scholar
    • Export Citation
  • Zoecklein, B.W., Fugelsang, K.C., Gump, B.H. & Nuri F.S. (1999): Wine analysis and production. Kluwer Academic/Plenum Publishers, New York, pp. 1920.

    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2021 2 0 0
Jul 2021 6 0 0
Aug 2021 6 0 0
Sep 2021 17 2 1
Oct 2021 5 0 0
Nov 2021 10 0 0
Dec 2021 0 0 0