IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Cork and Wine: interactions and newly formed compounds

Cork and Wine: interactions and newly formed compounds

Abstract

When the cork is in direct contact with an alcoholic solution such as in case of a bottle wine, some cork components can migrate into the wine. Volatile and non-volatile compounds soluble in ethanol/water such as carbohydrates, alcohols, ketones, phenolic compounds including tannins that were already proved to pass from cork to wine, are of oenological importance due to their contribution to sensory properties (color, flavor, astringency and bitterness). There is an oenological interest regarding wood barrels since it has been demonstrated that they could also impact on wine organoleptic properties (aroma, color and taste) during oak ageing.Cork stoppers are believed to participate in the same interactions, as the nature of the compounds that are able to pass to wine are from the same families but depend on the contact time, the bottle position during storage and on the type of cork.This work has as main propose to study the interections between compounds extracted from cork by wine model solutions and the evaluation of the reactivity of these with two main classes of compounds present in red wines, namely flavan-3-ols ((+)-catechin) and anthocyanins (Malvidin-3-O-glucoside). With this information, the winemakers can choose varieties of cork stoppers to upgrade wine quality during storage and ageing.This work consisted on studying the reaction in wine model solution (12% ethanol, pH 3.2) of phenolic compounds like phenolic acids, aldehydes and tannins with (+)- catechin and malvidin-3-O-glucoside. From these reactions, different compounds were formed:
i) Pinotins (Pyranomalvidin3glucoside- Catechol and Pyranomalvidin3glucoside- Guaiacol);
ii) Xanthylium Salts (formed by two catechins units and vanillin);
iii) Dimer Catechin-Vanillin-Catechin;iv) Corklins (this new compound results from interaction between ellagitannins in alcoholic solutions, yielding an ethanolic derivate, and (+)-catechin;v) Acutissimin;vi) Catechin-Caffeic acid adduct. The newly found compound was detected and identified in these reactions with an ion mass in negative mode at m/z 467, with a fragmentation pattern compatible with the loss of -44 units (acid), -178 units (caffeic acid), -152 (Retro Diels Alder, characteristic of catechin).The struture of the (+)-catechin-caffeic acid adduct was determined by NMR (1H, COSY, HSQC and HMBC).

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Azevedo Joana1, Oliveira Joana1, Lopes Paulo2, Mateus Nuno3 and De Freitas Victor3

1Faculty of Science the University of Porto, Rua Campo Alegre S/N, 4169-007 Porto, Portugal
2Amorim & Irmãos, Rua Corticeiros, 4536-904 S M Lamas, Portugal
3FCUP- Chemistry and Biochemistry Department of Faculty of Science University of Porto

Contact the author

Keywords

Cork, Wine, Polyphenols, Reactivity, Catechin-Caffeic acid adduct

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Identifying wild Vitis riparia Michx clones as a source of rootstock to mitigate vigour and acclimation/deacclimation cycles of the scion

Grapevine rootstocks have traditionally been chosen in order to manage scion vigour, soil pests and soil conditions. Riparia Gloire de Montpellier (RGM) has been in use since the turn of the 19th century, over 100 years and still a remarkably stable source of phylloxera (Daktulosphaeria vitifoliae Fitch) resistance. The original source material was probably collected near the Missouri/Mississippi river confluence, a mid-continental but more southerly location in the United States. It has been hypothesized that more northerly selections of V. riparia Michx might improve both fall acclimation rate and depth of the scion, thus mitigating late fall frost and midwinter freeze damage.

Read More

HPLC and SEC analysis on the flavonoids and the skin cell wall material of Merlot berries reveals new insights into the study of the phenolic maturity

Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.

Read More

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More

Cytochrome P450 CYP71BE5 from grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound, (-)-rotundone

(-)-Rotundone, an oxygenated sesquiterpene, is a potent odorant molecule with a characteristic spicy aroma existing in various plants including grapes1. It is considered as a significant compound notably in wines and grapes because of its low sensory threshold (16 ng L-1 in red wine, 8 ng L-1 in water) and aroma properties. (-)-Rotundone was first identified in red wine made from the grape cultivar Syrah (regionally called Shiraz) in Australia1, and then it was found in several grape varieties such as Duras, Grüner Veltliner, Schioppettino and Vespolina from Europe2, 3. Several environmental factors affecting the accumulation of (-)-Rotundone during the grape maturation, were reported such as ambient temperature4, soil properties and topography5, soil moisture from irrigation and light exposure in the bunch zone by leaf removal2.

Read More

Monitoring gas-phase CO2 in the headspace of champagne glasses through diode laser spectrometry

During Champagne or sparkling wine tasting, gas-phase CO2 and volatile organic compounds invade the headspace above glasses [1], thus progressively modifying the chemical space perceived by the consumer. Gas-phase CO2 in excess can even cause a very unpleasant tingling sensation perturbing both ortho- and retronasal olfactory perception [2]. Monitoring as accurately as possible the level of gas-phase CO2 above glasses is therefore a challenge of importance aimed at better understanding the close relationship between the release of CO2 and a collection of various tasting parameters.

Read More