Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines.

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C).

Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage.

Wine lees from two grape varieties ( L. Cv. "verdejo" and "palomino") were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate.