Featured Research

from universities, journals, and other organizations

How to tell when bubbly goes bad before popping the cork

Date:
February 5, 2014
Source:
American Chemical Society
Summary:
In the rare case that New Year's revelers have a bottle of leftover bubbly, they have no way to tell if it'll stay good until they pop the cork and taste it at the next celebration. But now scientists are reporting a precise new way for wineries -- and their customers -- to predict how long their sparkling wines will last.

In the rare case that New Year's revelers have a bottle of leftover bubbly, they have no way to tell if it'll stay good until they pop the cork and taste it at the next celebration. But now scientists are reporting a precise new way for wineries -- and their customers -- to predict how long their sparkling wines will last. The study appears in ACS' Journal of Agricultural and Food Chemistry.

Montserrat Riu-Aumatell and colleagues explain that the shelf life of various sparkling wines, from champagne to prosecco, depends on environmental factors such as temperature. Currently, wineries detect the so-called browning of bubbly by measuring its "absorbance," or its absorption of light at a particular wavelength. It's a fast and easy technique but not very sensitive. Researchers exploring the chemistry of sparkling wine are turning to the food industry for alternatives. Food manufacturers can measure a compound called 5-HMF, which builds up in food as it goes bad, to tell when to toss a product out. Riu-Aumatell's team decided to see if they could use the compound, which is also found in bubbly, to predict the shelf life of sparkling wines.

They tested levels of this browning compound in several bottles stored over two years at different temperatures: room, cellar (61 degrees Fahrenheit) and refrigerator (39 degrees Fahrenheit). Their study found that 5-HMF is a good indicator of freshness, and also that refrigerating sparkling wines almost completely prevented browning. To make their results more practical for wineries, the researchers came up with a mathematical model that predicts how long products will stay drinkable at varying storage temperatures.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Journal Reference:

  1. A. Serra-Cayuela, M. Jourdes, M. Riu-Aumatell, S. Buxaderas, P.-L. Teissedre, E. López-Tamames. Kinetics of Browning, Phenolics, and 5-Hydroxymethylfurfural in Commercial Sparkling Wines. Journal of Agricultural and Food Chemistry, 2014; 62 (5): 1159 DOI: 10.1021/jf403281y

Cite This Page:

American Chemical Society. "How to tell when bubbly goes bad before popping the cork." ScienceDaily. ScienceDaily, 5 February 2014. <www.sciencedaily.com/releases/2014/02/140205113429.htm>.
American Chemical Society. (2014, February 5). How to tell when bubbly goes bad before popping the cork. ScienceDaily. Retrieved April 19, 2014 from www.sciencedaily.com/releases/2014/02/140205113429.htm
American Chemical Society. "How to tell when bubbly goes bad before popping the cork." ScienceDaily. www.sciencedaily.com/releases/2014/02/140205113429.htm (accessed April 19, 2014).

Share This



More Matter & Energy News

Saturday, April 19, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Small Reactors Could Be Future of Nuclear Energy

Small Reactors Could Be Future of Nuclear Energy

AP (Apr. 17, 2014) — After the Fukushima nuclear disaster, the industry fell under intense scrutiny. Now, small underground nuclear power plants are being considered as the possible future of the nuclear energy. (April 17) Video provided by AP
Powered by NewsLook.com
Horseless Carriage Introduced at NY Auto Show

Horseless Carriage Introduced at NY Auto Show

AP (Apr. 17, 2014) — An electric car that proponents hope will replace horse-drawn carriages in New York City has also been revealed at the auto show. (Apr. 17) Video provided by AP
Powered by NewsLook.com
Honda's New ASIMO Robot, More Human-Like Than Ever

Honda's New ASIMO Robot, More Human-Like Than Ever

AFP (Apr. 17, 2014) — It walks and runs, even up and down stairs. It can open a bottle and serve a drink, and politely tries to shake hands with a stranger. Meet the latest ASIMO, Honda's humanoid robot. Duration: 00:54 Video provided by AFP
Powered by NewsLook.com
German Researchers Crack Samsung's Fingerprint Scanner

German Researchers Crack Samsung's Fingerprint Scanner

Newsy (Apr. 16, 2014) — German researchers have used a fake fingerprint made from glue to bypass the fingerprint security system on Samsung's new Galaxy S5 smartphone. Video provided by Newsy
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
 
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:  

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:  

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile iPhone Android Web
Follow Facebook Twitter Google+
Subscribe RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins