Effects of transport conditions on the stability and sensory quality of wines

The quality of wine can be affected by several factors after bottling: temperature changes, shipment time, type and amount mechanical stress (vibrations) environmental conditions, such as light exposure relative humidity. effects delivery using different packaging systems (boxes, bottles, containers) the impacts mode (car, truck, airplane cargo ship) are reviewed, along with compositional markers, reactions leading to off-odours and/or off-flavours approaches monitoring transportation conditions (temperature, humidity entity vibration) their on sensory profile wine. Temperature fluctuations more prevalent during transport over land than sea, may lead a decrease in fresh, fruity floral aromas premature aging due ‘pump’ effect (repeated expansion contraction cycles). Trans-shipment phases should reduced minimum, especially hot climates. Vibrations, even for short period time (15 days), alter overall product.