ARTICLE IN PRESS

Journal of Food Composition and Analysis 21 (2008) 655–659

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Journal of Food Composition and Analysis

journal homepage: www.elsevier.com/locate/jfca

Original Article

Effect of vibration and storage on some physico-chemical properties of

a commercial red wine
Hyun-Jung Chung a, Jin-Ho Son b, Eun-Young Park c, Eun-Jeong Kim c, Seung-Taik Lim d,
a
Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
b
The Institute for Industrial Studies, Chung-Ang University, Seoul, Republic of Korea
c
LG Electronics, Digital Appliance Company, Changwon, Republic of Korea
d
Graduate School of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea

a r t i c l e in fo abstract

Article history: The effect of vibration on some physico-chemical characteristics of a commercial red wine was studied.
Received 21 March 2008 Wines were aged under four different vibration degrees (1, 5, 10, and 20 Gal) for 18 months. The pH of
Received in revised form the wine was 3.4 before storage, and it did not change significantly during storage. The total acidity of
23 June 2008
the wine ranged from 5.8 to 6.5 g/L during the storage. The total acidity increased slightly with aging up
Accepted 3 July 2008
to 9 months, and this increase was more substantial at the highest vibration level (20 Gal) than at the
other, lower vibration levels. The amounts of tartaric and succinic acids and tannins decreased during
Keywords: storage. On the other hand, refractive index increased during the first 3 months and thereafter it
Red wine remained constant. The changes in organic acids, tannins, and refractive index were more accelerated
Wine acidity
when the wine was stored at higher levels of vibration than at lower levels of vibration. The propanol
Vibration
and isoamyl alcohol contents were higher in the wine stored at low levels of vibration.
Storage
Physico-chemical properties & 2008 Elsevier Inc. All rights reserved.
Food composition

1. Introduction
With many studies finding positive health benefits of drinking
wine, especially with respect to heart disease, and with well-
accepted theories that the phenolic antioxidants in wine could be
responsible for those effects, the consumption of red wine has
been increasing (Frankel et al., 1993; Kennedy et al., 2006). Wines
are usually aged for an extensive period for the maturation of
flavors after alcohol fermentation. If adequate conditions are
present during the aging, such as temperature, humidity, and
light, wines undergo important modifications so that their
organoleptic characteristics improve (Jackson and Lombard,
1993; Shon, 2003; Kim, 2003). If a wine is placed at high
temperatures, reactions among the components accelerate, often
causing undesirable changes, whereas a wine stored at low
temperature ages much slower and usually acquires preferable
flavors and tastes (Jackson and Lombard, 1993; Persa-Owens and
Noble, 1997; Sims and Morris, 1984). A low humidity level may
cause the cork to dry and deform. If it shrinks, cracks, and loosens,
excessive air is allowed to enter the bottle and contact the wine to
accelerate the changes induced by air. On the other hand, a high
 Corresponding author. Tel.: +82 2 3290 3435; fax:+82 2 927 5201.
E-mail address: limst@korea.ac.kr (S.-T. Lim).
humidity level (above 80%) can create the risk of mildew
formation on the cork (Jackson and Lombard, 1993). Furthermore,
wine should not be subjected to excessive amounts of light which
may cause some undesirable flavors. Recently, wine cellars
designed to controls the parameters affecting aging have become
commercially available.
There are numerous publications reporting the changes of
physico-chemical properties of wines during aging (Cerdan et al.,
2004; Del Alamo et al., 2000, 2004; Tesfaye et al., 2004). Stern
et al. (1975) investigated qualitative volatile changes of wine
during 2 years and claimed that the most significant changes
occurred at 6 months, but afterward the aged wine gave
essentially similar results. Perez-Prieto et al. (2003) reported that
the volatile compounds in red wines were significantly decreased
by increasing storage time. Persa-Owens and Noble (1997)
claimed that most significant effect during aging at elevated
temperature was on the aroma due to extensive hydrolysis of
esters and glycosides. Sims and Morris (1984) suggested that the
red wine was very susceptible to browning and overall loss of
color quality during storage. It is known that minor levels of
vibration affect the wine flavor and bouquet. Vibration disturbs
the delicate sediments in fine wine and the process of biochemical
evolution, which can cause undesirable flavor and taste develop-
ment (Shon, 2003; Kim, 2003). However, no scientific research has
been conducted on the effects of vibration on wine. The aim of the

0889-1575/$ - see front matter & 2008 Elsevier Inc. All rights reserved.
doi:10.1016/j.jfca.2008.07.004
 ARTICLE IN PRESS
656 H.-J. Chung et al. / Journal of Food Composition and Analysis 21 (2008) 655–659
present study was therefore to investigate the effect of different
levels of vibration on the physico-chemical properties of a
commercial red wine during storage.
2. Materials and methods
2.1. Wine and vibration system
The red wine used in this experiment was Castello d’Albola
Chianti Classico vintage 2001, made in Italy. The wine bottle
contained 750 mL and was purchased from Doosan Company
(Seoul, Korea). The lot numbers on the wine bottles were identical,
indicating that the wines were bottled on the same processing
line. The wine samples were stored in the same conditions of
humidity and temperature in the cellar before being purchased.
After transporting the wines, they were immediately placed in the
vibration systems. Samples were also taken from three bottles
before being put into the vibration system and analyzed as control
in July, 2004.
The vibration system was designed by LG Research Center
(Seoul, Korea), as shown in Fig. 1, to generate different vibration
levels: 1, 5, 10, and 20 Gal (cm/s2). The wine bottles were placed in
the vibration system, and aged for 18 months under controlled
dark conditions with a constant temperature of 2071 1C.
2.2. Physico-chemical analysis of wine
The pH of the wine was determined by a pH meter (Corning
pH meter 440, UK) at 25 1C. The total acidity was determined
by titration with standardized NaOH after removing the color
by active carbon, and expressed as tartaric acid (AOAC, 1995).
The refractive index was measured by a refractometer (No.
16093, Erma Optical Works, Tokyo, Japan) at 25 1C. The lightness
(L value) was determined using a colorimeter (ColorQuest,
Hunterlab, Virginia) using 50 mL of wine.
Fig. 1. Wine cabinet used for storage with an electrodynamic vibrator.
The tannin content was determined by AOAC method (1995).
Glucose and fructose were measured by an HPLC system (Varian
Prostar HPLC, Walnut Creek, CA) equipped with a refractive index
detector. A Sugar-Pak column (6.5 mm  300 mm, Waters Cor-
poration, Milford, MA) kept at 70 1C was used. A wine sample of
150 mL was filtered through a membrane filter (Millipore, 0.45 mm)
and directly injected in duplicate. A constant flow rate of 0.4 mL/
min was used with water as the mobile phase.
The organic acids (tartaric acid and succinic acid) were also
measured by an HPLC system equipped with a UV detector at
210 nm. The samples were analyzed on a Supelcogel C-610 H
column (7.8 mm  300 mm, Supelco Inc., Bellfonte, PA) at a
constant temperature (30 1C). The mobile phase was 0.1% H3PO4,
and the flow rate was 0.5 mL/min.
The higher alcohols (propanol and isoamylalcohol) were
analyzed using a Hewlett-Packard 5890 gas chromatograph
(Hewlett-Packard Co., Avondale, PA) equipped with a flame
ionization detector (FID). A capillary column (HP-FFAP,
25 m  0.2 mm) was employed. The chromatographic conditions
were as follows: initial temperature, 50 1C, for 15 min; program
rate, 3 1C/min; final temperature, 150 1C; injector temperature,
220 1C; detector temperature, 250 1C; carrier gas, H2 at 0.6 mL/
min. Samples of 1 mL were injected in the split mode (1:60) in
duplicate.
The results shown in figures and tables are the average of three
independent sample (n ¼ 3) with their standard deviation. The
statistical analyses were carried out by Duncan’s multiple tests
(Po0.05) using the statistical software SPSS V. 8.2 (SPSS Institute
Inc., Cary, NC) to determine the significance of the differences
among the data.
3. Results and discussion
3.1. pH and acidity
The pH of red wine has been reported to range from 3.2 to 3.7,
depending on grape variety, vintage, and region (Cerdan et al.,
2004; Lee et al., 2002; Ritchey and Waterhouse, 1999). The pH of
the Chianti wine tested was 3.4 before the experiment. Although
the pH of the wine increased after 18 months of storage, it was not
significantly changed up to 9 months (Table 1). In addition, the pH
did not significantly differ among the vibration levels during
storage. The total acidity of the wine changed in a range from 5.8
to 6.5 g/L (Table 1). The total acidity slightly increased with aging
from 1 month to 9 months, and the increase was most significant
at the highest vibration level (20 Gal). However, the acidity after
18 months became lower than that aged up to 9 months.
The changes in tartaric and succinic acids are shown in Fig. 2.
Over the storage period, the amounts of both acids appeared to
slightly decrease. During the entire storage period, high vibration
levels produced greater decreases in tartaric acid content than low
vibration levels did. This result could be attributed to chemical
reactions between tartaric acid and other components via rapid
evolution at high levels of vibration. The succinic acid content in
the wine decreased over the storage period (Fig. 2b). Wines stored
at high levels of vibration showed lower succinic acid levels up to
9 months. However, when the aging was continued up to 18
months, a reverse result was observed, because the decrease was
more significant at the low levels of vibration. In the early stage of
storage, succinic acid was consumed possibly to evolve to other
components, and its amount rapidly decreased. This change was
accelerated by vibration so that the residual content of succinic
acid at high levels of vibration was not much changed after 3
months. However, when the vibration was lower (1 and 5 Gal) the
decrease in succinic acid was slower but continued up to 18
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Table 1
Changes in pH and total acidity of a red wine during storage with different vibration levels

Analysis Vibration level (Gal) Storage (month)

0 1 3 9 18

pH 1 3.3970.00ab 3.3970.01ab 3.3970.00ab 3.3970.00ab 3.4970.01aa

5 3.3970.00ab 3.3970.00ab 3.3970.00ab 3.3970.00ab 3.4970.01aa
10 3.3970.00ab 3.3970.00ab 3.3970.00ab 3.3970.00ab 3.5070.01aa
20 3.3970.00ab 3.3970.00ab 3.3970.01ab 3.3970.01ab 3.5070.01aa

Acidity (tartaric acid g/L) 1 6.5070.00aa 6.4570.00ab 6.3370.00ag 6.3570.04cg 5.8370.04ad

5 6.5070.00aa 6.2570.04bb 6.3270.03ab 6.4570.00ba 5.8070.04ag
10 6.5070.00aa 6.2670.05bb 6.2170.03bb 6.5370.00aa 5.8070.04ag
20 6.5070.00aa 6.2370.00bb 6.1370.05cg 6.5870.04aa 5.8070.04ad

 Mean(7standard deviation) of three independent sample analysis. Values followed by a different Latin superscript in each column are significantly different among
vibration levels; values followed by a different Greek superscript in each row are significantly different among storage times (Po0.05).
 Wine that was not stored, and no vibration was applied.

3.0 6.0
1 Gal 1 Gal
5 Gal 5 Gal
10 Gal 10 Gal
20 Gal 5.5 20 Gal

2.5
Tartaric acid (g/L)

Succinic acid (g/L)

5.0

2.0 4.5

4.0
1.5
3.5

1.0 3.0
0 2 4 6 8 10 12 14 16 18 20 0 2 4 6 8 10 12 14 16 18 20
Storage time (month) Storage time (month)

Fig. 2. Changes in tartaric acid (a) and succinic acid (b) of a red wine during storage with different vibration levels.

months. Lower levels of vibration might be more effective than
high levels of vibration in the changing concentration of succinic
acid that occurred during the late stage of storage. However,
during the period up to 9 months, the organic acid contents and
total acidity of the red wine decreased, and vibration accelerated
the decreases. The results suggest that vibration increases the rate
of the evolution of wine. Therefore, high levels of vibration would
likely make negative contributions to the quality of the wine.
Edwards et al. (1985) investigated esterification of tartaric acid
with ethanol using a wine-like model solution. They found that
the solution was significantly less acidic in taste because of the
conversion of the acid to ester. Shinohara et al. (1979) reported
that diethyl succinate and diethyl malate contents were higher in
older wines due to the formation of ethyl ester from organic acid
during wine aging. Consequently, the organic acids were trans-
formed to ester during the storage, which resulted in a decrease in
total acidity.
quickly increased during the early stage up to 3 months, but
remained less altered afterwards (Fig. 3a). The increase in
refractive index was much higher when the vibration was higher.
Harborne et al. (1975) reported an increase in sugar content via an
increase in monosaccharides, and claimed that it could be due to
the degradation of flavonol glycosides, since they have O-
glycosidic bonds with glucose, galactose, xylose, rhamnose, or
arabinose. The sugar is the main component that contributes to
refractive index. Consequently, the increase in refractive index in
this experiment could also be attributed to the degradation of
flavonol glycodises, which was further accelerated by vibration.
The glucose content in the wine did not show significant
changes up to 9 months, but thereafter it slightly decreased,
regardless of vibration levels (Fig. 3b). Del Alamo et al. (2000) also
reported that glucose content in a wine diminished during aging
up to 5 months. The fructose content of wine was also slightly
reduced over the entire storage period (data not shown).

3.2. Refractive index and glucose content 3.3. Tannin and lightness

The refractive index of the Chianti wine before storage was Phenolic compounds in wine may act as antioxidants, and
7.71brix. Comparable refractive index has been reported for five scavenge free radials. They also contribute to the organoleptic
kinds of red wines (7.0–8.01brix) by Lee et al. (2002). However, it properties of red wine such as color and mouth-feel, and are also
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658 H.-J. Chung et al. / Journal of Food Composition and Analysis 21 (2008) 655–659

0.4
1 Gal 1 Gal
5 Gal 5 Gal
8.4 10 Gal
10 Gal
20 Gal
20 Gal
0.3
Refractive index (obrix)

8.2

Glucose (g/L)
8.0 0.2

7.8
0.1

7.6

0.0
0 2 4 6 8 10 12 14 16 18 20 0 2 4 6 8 10 12 14 16 18 20
Storage time (month) Storage time (month)

Fig. 3. Changes in sugar (a) and glucose (b) contents of a red wine during storage with different vibration levels.

Table 2
Changes in tannin content and lightness (L-value) of a red wine during storage with different vibration levels

Analysis Vibration level (Gal) Storage (month)

0 1 3 9 18

Tanin (g/L) 1 5.0970.01aa 5.0970.05aa 4.7770.13cb 5.0970.03aa 4.2470.10bg

5 5.0970.01aa 4.9470.00bb 5.0370.13bab 5.0970.06aa 4.3570.19ag
10 5.0970.01aa 4.9270.00bb 4.9270.07abb 5.0770.01aa 3.9870.03cg
20 5.0970.01aa 5.0370.14aba 4.9270.00abb 5.0770.05aa 3.9670.03cg

L-value 1 7.7070.01aa 7.5070.01cb 5.6170.02abg 5.5670.01ad 5.5570.04bd

5 7.7070.01aa 7.5670.01bb 5.6870.02ae 6.0370.01bg 5.8470.04ad
10 7.7070.01aa 7.5470.01bb 5.8070.02ad 6.3670.01cg 5.3770.01ce
20 7.7070.01aa 7.6370.02aa 5.4270.01bd 6.4370.05db 5.8470.05ag

 Mean(7standard deviation) of three independent sample analysis. Values followed by a different Latin superscript in each column are significantly different among
vibration levels; values followed by a different Greek superscript in each row are significantly different among storage times (Po0.05).
 Wine that was not stored, and no vibration was applied.

involved in the changes that take place during wine aging. Tannin,
one of these phenolic compounds, is organoleptically important
and responsible for wine taint, aromas, and clarity (Cozzolino
et al., 2004; Shon, 2003). The changes in tannins, during the
storage up to 18 months, are shown in Table 2. Up to 9 months,
tannin levels did not change significantly. However, it decreased
at 18 months, and the decrease was more significant at higher
vibration (10 and 20 Gal) than at lower vibration (1 and 5 Gal).
During aging, tannins in wine are involved in the alteration and
recombination of components. Tannins might form complexes
with other polymers such as polysaccharides, organic acids, and
proteins. The complexes between tannins and other biopolymers
precipitate in wine (Shon, 2003; Kim, 2003). The complex
formation was accelerated by the presence of vibration which
could increase the mobility of the components.
Visual characteristics such as clarity and color may also be
changed during aging, which are important sensory character-
istics of a red wine (Revilla and Gonzalez-SanJose, 2001). In the
initial period up to 3 months, the lightness significantly
decreased, and then remained relatively constant afterwards
(Table 2). It appeared that the highest level of vibration caused
the most significant decrease in the L value at 3 months. However,
no clear trend was observed when the storage period increased.
The vibration level appeared to not affect the L value of the wine.
It was also found that there were no changes in overall colors of
the wine during the storage (data not shown). Various reactions
including oxidation, condensation, and polymerization may result
in color change (Davis and Mazza, 1993). The decreases in
lightness observed during storage at 3 months could be attributed
to the various reactions.
3.4. Higher alcohols
Wine aroma is one of the most important factors determining
wine characteristics and quality, and is controlled by hundreds of
compounds (Perez-Prieto et al., 2003). The majority of wine aroma
compounds are formed by alcohols, acids, and esters (Schreier,
1979). Alcohols and esters are the largest group of aroma
compounds, making up more than 90% of the free volatiles, and
play an important role in wine flavor according to the type and
concentration (Valero et al., 2002). The most abundant com-
pounds are the higher alcohols (Selli et al., 2004). Table 3 presents
the changes in the higher alcohols (propanol and isoamyl alcohol)
during the storage up to 18 months. There were slight increases in
propanol content. Except at 9 months of storage, the wine at lower
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H.-J. Chung et al. / Journal of Food Composition and Analysis 21 (2008) 655–659 659

Table 3
Changes in propanol and isoamyl alcohol of a red wine during storage with different vibration levels

Analysis Vibration level (Gal) Storage (month)

0 1 3 9 18

Propanol (ppm) 1 25.270.5ab 25.070.1ab 24.872.5abb 22.071.5bb 32.371.4aa

5 25.270.5ab 25.170.8ab 26.271.8ab 23.773.2abg 31.770.3aa
10 25.270.5ab 23.870.2bb 28.171.3aab 27.374.2aab 30.971.3aa
20 25.270.5aab 24.870.4aab 23.671.5bb 27.773.8aa 28.470.0ba

Isoamylalcohol (ppm) 1 37973ab 37873bb 37574abb 35975ag 41775aa

5 37973ag 39576abb 38173ag 35977ad 41572aa
10 37973ag 40074ab 37878ag 35173bd 40875ba
20 37973ag 39274cb 36675bd 34374ce 40574ba

 Mean(7standard deviation) of three independent sample analysis. Values followed by a different Latin superscript in each column are significantly different among
vibration levels; values followed by a different Greek superscript in each row are significantly different among storage times (Po0.05).
 Wine that was not stored, and no vibration was applied.

vibration levels had higher propanol content than that at higher
vibration levels. The isoamyl alcohol content showed clear
changes with the storage. It decreased up to 9 months of storage,
but then increased afterwards. It was hypothesized that some of
the isoamyl alcohol that had already resided before the experi-
ments was transformed or degraded during the early stage of
storage (6 months), but could be newly produced in the late stage.
The amount of isoamyl alcohol was higher at lower levels of
vibration over the entire period of storage. Perez-Prieto et al.
(2003) reported that the content of the higher alcohols did not
show significant changes with aging, but some increases were
observed due to the hydrolysis of esters or evaporation during
maturation. Therefore, we assume that the higher alcohols
(propanol and isoamyl alcohol) were generated during storage
possibly due to the hydrolysis of ester, and the wines stored at
high levels of vibration contained lower amounts of the alcohols.
These results suggest that minimizing the vibration assists
retaining the wine aroma because higher alcohols are important
components for wine flavor.
4. Conclusions
Some physico-chemical properties of a commercial red wine
continuously change during storage. Continuous vibrations up to
20 Gal could result in significant changes in the physico-chemical
properties of wine. From this 18-month storage study with the
presence of vibration, it was found that the evolution of the wine
could be substantially accelerated by the vibration, and thus the
changes in physico-chemical properties became more significant at
higher vibration levels. Vibration could be used to accelerate the
aging of wine, but in most cases, this may lead to negative effects in
wine quality. Therefore, to store red wines with limited changes in
physico-chemical properties, vibrations should be minimized.
Acknowledgement
The authors thank LG Electronics for providing a grant for this
study.
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