Impact of Temperature during Bulk Shipping on the Chemical Composition and Sensory Profile of a Chardonnay Wine

摘要: One goal of wine industry logistics is to preserve quality during transit between winemaker and consumer. This study monitored temperatures bulk shipments from Australia Germany investigated their impact on chemical sensory characteristics Chardonnay wine. The objective was optimize scheduling logistic conditions determine the critical time-temperature relation for intercontinental shipments, thus minimizing unfavorable changes in composition. Three were conducted November 2015 October 2016; each shipment lasted 58 63 days comprised six 20-foot containers holding 24,000 L flexitanks. positioned at three different locations vessel: deck, below deck near bow, further aft. Air temperature inside ranged 4 47°C, with peak reached daytimes ports. Different container vessel contributed a mean difference 5°C. Shipping north- southward equinox kept 6°C lower than shipping June December solstice. Decreased SO2 content increased yellow color observed exposed higher temperatures. Ethyl decanoate, ethyl dodecanoate, phenylethyl acetate transported via ships air-cargoed wines, while diethyl malate succinate, decanoic acid, dodecanoic acid as result transportation ship. Descriptive analysis revealed honey intensity decreased freshness when associated high loss most pronounced >25°C.