terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

Abstract

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers. Thus, the present study aims to understand in which step of the manufacturing process of microagglomerated cork stoppers, phenolic compounds are eliminated and which polyphenols are likely to migrate into the wine during horizontal storage. Therefore, granulates from three different steps of the manufacturing process and supercritical CO2 water extracts were analyzed regarding their polyphenolic compounds. Polyphenol extraction was performed on granulates (1g) using 80 mL of acetone/water (70/30, v/v) acidified at 0.1% HCOOH in order to achieve a total extraction of polyphenols. Granulate extracts were then evaporated until dryness and recovered with 20 mL of 0.1% HCOOH acidified water. Polyphenols of the resulting samples and the supercritical CO2 water extracts were quantified by HPLC-MS after filtering. The granulates were also extracted with 12% (v/v) ethanol/water to carry out a sensory profile and thus to highlight possible olfactory and/or gustative differences between granulates at the different steps of the manufacturing process.

Acknowledgements: The authors would like to thank Diam Bouchage (Céret, France) for its financial support and for providing samples of granulates and also Christophe Loisel for his expertise in microagglomerated cork manufacturing.

References
1) Taylor, M. K., Young, T. M., Butzke, C. E., & Ebeler, S. E. (2000). Supercritical fluid extraction of 2, 4, 6-trichloroanisole from cork stoppers. Journal of agricultural and food chemistry, 48(6): 2208‑2211, DOI 10.1021/jf991045q
2) Gancel, A.-L., Jourdes, M., Pons, & Teissedre P.-L. (2023). Polyphenol migration from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact. Oeno-one (accepted on 3 June 2023).

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Anne-Laure Gancel1, 2, Michaël Jourdes1, 2, Alexandre Pons1, 2, 3 and Pierre-Louis Teissedre1, 2*

1 Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2 Bordeaux Sciences Agro, F-33170 Gradignan, France
3 Tonnellerie Seguin-Moreau, ZI Merpins, 16103, Cognac, France

Contact the author*

Keywords

wine bottling, microagglomerated cork stoppers, cork granulates, manufacturing process, supercritical CO2, phenolic compounds, sensory analysis

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Predicting provenance and grapevine cultivar implementing machine learning on vineyard soil microbiome data: implications in grapevine breeding

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.

Read More

First results on the chemical composition of red wines from the pressing of marc

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Read More

Anthocyanin content and composition of Merlot grapes under temperature and late pruning conditions 

One of the main aspects of Climate Change is the increase of temperatures during summer and grape maturity period. Physiological processes are influenced by these high temperatures and result in grapes with higher sugar concentration, less acidity and less anthocyanin content among other quality changes. One strategy to deal with the climate change effects is the implementation of late winter pruning to alter the effect of high temperatures during key periods by delays in maturity time.

Read More

Metabolomic insights into wine’s sensory identity: unveiling climate-driven changes in aroma composition

Wine, a sensitive and intricate agricultural product, is being affected by climate change, which accelerates grapevine phenological stages and alters grape composition and ripening. This influences the synthesis of key aroma compounds, shaping wine’s sensory attributes [1]. The complex aroma profile, resulting from compound interactions, presents a metabolomics challenge to identify these indicators and their environmental change responses, which is being addressed using diverse analytical techniques.

Read More

Atypical aging and hydric stress: insights on an exceptionally dry year

Atypical aging (ATA) is a white wine fault characterized by the appearance of notes of wet rag, acacia blossoms and naphthalene, along with the vanishing of varietal aromas. 2-aminoacetophenone (AAP) – a degradation compound of indole-3-acetic acid (IAA) – is regarded as the main sensorial and chemical marker responsible for this defect. About the origin of ATA, a stress reaction occurring in the vineyard has been looked as the leading cause of this defect. Agronomic, climatic and pedological factors are the main triggers and among them, drought stress seems to play a crucial role.[1]

Read More