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


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).


Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article


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


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


IVAS 2022 | IVES Conference Series


Related articles…

Applications of Infrared Spectroscopy from laboratory to industry

The grape and wine industries have long sought rapid, reliable and cost-effective methods to screen and monitor all the stages of the winemaking process, which include grape ripening in the vineyard, harvest and grape reception at the weighbridge, the fermentation stage and the bottling of the final product.

Apports des mesures de résistivité électrique du sol dans les études sur le fonctionnement de la vigne et dans la spatialisation parcellaire

La mesure de la résistivité électrique des sols est une technique non destructive, spatialement intégrante, utilisée depuis peu en viticulture. L’utilisation d’appareils de mesures performant et de logiciels adaptés permet de traiter les données afin de pouvoir visualiser en deux ou trois dimensions les variations de textures ou d’humidité d’un sol.


Wine varietal aroma is the result of a mixture of compounds formed or liberated from specific grape-aroma precursors. Their liberation/formation from their specific precursors can occur spontaneously by acid catalyzed rearrangements or hydrolysis or by the action of the yeast enzymatic activities. The influence of yeast during fermentation on the production of these volatile compounds has been widely studied however, the effect of this influence during aging is not fully understood. In order to evaluate these processes several indirect strategies have been used to study aroma precursors although they are not useful to understand the chemistry of the process.

Application of UV-B radiation in pre- and postharvest as an innovative and sustainable cultural practice to improve grape phenolic composition

Ultraviolet radiation (UVR) is a minor part of the solar spectrum, but it represents an important ecological factor that influences many biological processes related to plant growth and development. In recent years, the application of UVR in agriculture and food production is emerging as a clean and environmentally friendly technology.
In grapevine, many studies have been conducted on the effects of ambient levels of UVR, but there are few considering the effects of UV-B application on grape phenolic composition under commercial growing or postharvest conditions.

Sugar accumulation disorder Berry Shrivel – from current knowledge towards novel hypothesis

In contrast to fruit and grape berry ripening, the biological processes causing ripening disorders are often much less understood, although shriveling disorders of fruits are manifold and contribute to yield losses and reduced fruit quality worldwide. Shrinking berries are a common feature for all shriveling disorders in grapevine although their timing of appearance during the berry ripening process and their underlying induction processes distinct them from each other. The sugar accumulation disorder Berry Shrivel (BS) is characterized by a suppression of sugar accumulation short after veraison resulting in berries low in sugar content and anthocyanins in berry skins, while the organic acid content is similar. Recent studies analyzed the biochemical, morphological and molecular processes affected in BS berries and linked early changes to the period of ripening onset [1,2].