Wine uncorked: chemical and sensory effects of time, air exposure and closure methods on wines from Bergamo.

When we approach a bottle of wine, we must always bear in mind that we are about to interact with a living material, a finished product that is constantly evolving. In recent years, research has revealed important secrets to us about proper oenological practices, the ageing of wine in the bottle, and the interaction between wine and oxygen. This study aims to investigate the effects that air, time and different closure methods have on wine, to discover its evolution once the bottle has been opened. Both sensory methods were used, to investigate actual consumer perception, and chemical methods, HPLC and gas chromatography, to obtain objective data on organoleptic changes. Red wines with a higher antioxidant content showed more subtle changes, which were difficult for the consumer to perceive. In contrast, white wines were found to be more susceptible to the variables examined. How long we leave a bottle of wine open, how long it remains exposed to the air, how we decide to close it: these are all parameters that influence the tasting experience. The results allow a more conscious approach for the consumer and provide useful technical information for wine experts.