Journal of Food Processing & Technology

Abstract

Photostabilized LDPE Films with UV Absorber and HALS as Protection against the Light for Rosé Sparkling Wine

Kélen Cristofoli, Rosmary N. Brandalise and Mara Zeni

Rose sparkling wines are photosensitive products thus subject to degradation by photo-oxidation over time when they are exposed on shelves. Consequently, its color gradually loses the most vibrant hues coupled with changes in aroma and flavor. An alternative to increase the shelf life of sparkling wines is the usage of light stabilizers, such as UV Absorbers (UVA) and Hindered Amine Light Stabilizers (HALS), substances that, when added to the packaging used for sparkling wines has the purpose of stabilizing the material, protecting the product. The purpose of this study was to evaluate the quality of rosé sparkling wines looking at the following properties: hue, colorimetric intensity, anthocyanins index and chemical characteristics using FTIR and visible-UV of Low Density Polyethylene films (LDPE) used as a protective layer for the exterior of colorless bottles. The stabilization system of LDPE films proposed in this study allowed the rosé sparkling wine to retain its chromatic characteristics longer, allowing for extensive periods of exposure on shelves, accounting for 60.4% reduction in the anthocyanins index for films with combined UVA/HALS, and 77.8% for films without photoprotection.