Effect of Wine Closures on the Aroma Properties of Chardonnay Wines after Four Years of Storage

The effects of wine closures on the sensory properties and aroma profiles of fresh Chardonnay wines wereevaluated after four years of bottle storage. Natural cork closure, technical cork closure, Nomacorc light,Nomacorc classic and Nomacorc premium were investigated. Among these wines sealing with differentclosures, the physicochemical parameters of the wine samples showed no significant differences, exceptthat of the free and total sulphur dioxide. Nomacorc light with the highest OTR (oxygen transition rate)had the least residual free sulphur dioxide. Most of volatiles were generally stable, and seven compounds(acetoin, 1-butanol, 2-phenylethanol, 1-pentanol, (Z)-3-hexen-1-ol, 2-nonanol and ethyl decanoate) weresignificantly affected by the wine closures. The sensory analysis revealed that cork closures preserved morefruity/flowery characters of the fresh wines after four years’ storage, as well as cork-tainted off-flavour.Two synthetic closures (Nomacorc light, Nomacorc classic) imparted some grilled attributes to the wines.Nomacorc premium highly reserved the fruity/flowery flavour without cork contamination or oxidisedtoasted characters

Superoleophobic surfaces on stainless steel substrates obtained by chemical bath deposition

Superhydrophobic surfaces have shown great potential in domestic and industrial applications. However, these surfaces lose their superhydrophobic functions once being contaminated by oily liquids. In this work a simple chemical bath deposition method is reported to fabricate superoleophobic surfaces on steel substrates that repel both water and oil. The synthesis of superoleophobic surfaces involves the fabrication of the micro/nanometre-scale origami-ball-like structures on steel substrates, followed by the modification of low surface energy material. The fabricated surfaces have glycerol, peanut oil and hexadecane contact angles larger than 150° and roll-off angles smaller than 10°. This method is highly efficient because it takes only 5 min to create the surface re-entrant structures that are required by superoleophobicity. The prepared surfaces showed remarkable durability and retained superoleophobicity even after exposure to high and low temperatures (−30 and 100°C), and UV irradiation. This work will enrich the processing methods of the superoleophobic surfaces on stainless steel substrates