eprintid: 209
rev_number: 4
eprint_status: archive
userid: 6
dir: disk0/00/00/02/09
datestamp: 2009-02-18
lastmod: 2015-05-29 19:49:27
status_changed: 2009-04-15 09:25:45
type: report
metadata_visibility: show
item_issues_count: 0
creators_name: Mercer, Geoff
creators_name: Wilkins, Andy
creators_name: Crook, Jonathan
creators_name: Barry, Steve
creators_name: Fowler, Andrew
contributors_name: Giesbertz, Philip
contributors_name: Trujillo, Francisco
title: The shelf life of wine
ispublished: pub
subjects: food
studygroups: misg25
companyname: Provisor and Food Science Australia
full_text_status: public
abstract: The aim of this project was to investigate and develop models for the shelf life of bottled wine and, in particular, the effects of elevated temperatures to the ageing process. The problem was divided into three sub-problems. First, calculations were made to describe the temperature of wine in a single bottle when subjected to an elevated external temperature, and then this was extended to pallets of cartons of wine. Second, equations were derived for the gas flow through the cork when a wine bottle is subject to oscillatory external temperatures, as is common in a domestic storage situation. Third, the temperature dependent reaction rates of the wine ageing process were considered and calculations performed on how elevated decrease shelf life. Suggestions were made as to relatively simple experiments that can be performed to test the models presented here.
problem_statement: The shelf life and quality of wine is mostly unknown and depends on compositional as well as external factors. While a perfectly “good” wine may leave the winery to be marketed, the consumer might end up with a reduced quality product.

In this project we will first need to investigate the chemical composition changes by controlled heat load exposure trials. A literature review on the topic will provide some useful data which together with the trial data and the MISG input can provide the basis for semi-empirical relationships that form the basis of shelf life model. The proposed project entails six phases:

1. Research into the effect of temperature on wine composition
2. Determination of trial set up in order to obtain useable modelling data
3. Chemical and sensory analyses
4. Building a predictive model using mathematical analyses
5. Proof testing of the model
6. Commercialising the Intellectual Property by offering testing and advice

Although the initial focus of this project is to establish the effects of heat load on compositional changes, further factors to be considered will be packaging materials and container configurations. Bottle closures differ in their capacity to exclude oxygen from entering the bottle. Cork is more porous and will allow oxygen to enter whilst screw caps are known to create a reductive environment. The exposure to heat will consequently be different.

Considering the vast range of wine styles available, the project will focus on around eight styles that are the most important to Australian economy, e.g. white versus red, premium versus commercial. For example we could include a barrel fermented premium Shiraz and a commercial Shiraz, similarly a Cabernet Sauvignon and a Chardonnay.

The input from MISG will be to investigate and where possible establish the mathematical relationships with respect to the above mentioned problems. In addition we would like to establish a practical program to verify the theoretical relationships and statistical reliability. Ultimately the outcome of this project will be a user friendly model and suggestions towards data presentation will be beneficial.
date: 2008
date_type: published
pages: 24
citation:   Mercer, Geoff and Wilkins, Andy and Crook, Jonathan and Barry, Steve and Fowler, Andrew  (2008) The shelf life of wine.  [Study Group Report]     
document_url: http://miis.maths.ox.ac.uk/miis/209/1/misg2008provisor.pdf