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…

Quantification of polysaccharides of variety Pomaces of the D.O.Ca Rioja

Pomace is one of the main residues generated by the wine industry and represents an environmental problem. Currently, there is a growing interest in the revaluation of these products because different bioactive compounds can be obtained from them, such as polyphenols, grape seed oils and polysaccharides. Red grape pomace can be an important source of polysaccharides, but they are currently little studied and even less with viable and environmental extraction processes (green extraction), such as flash extraction. The residual amount of the fraction rich in pectin (residual pulp) and component rich in hemicellulose in the pomace and the strength of association of the pectin with the cellulose-xyloglucan network depend on the degree of extractability of the polysaccharides in red winemaking and on the winemaking conditions.

Read More

Physico-chemical properties of vine pruning residues with potential as enological additive

Grapes are one of the world’s primary fruit crops, and pruning activities generate high amounts of annual wood wastes [1]. These pruning shoots contain valuable phenolic compounds and could have numerous potential applications [1,2]. Consequently, the aim of this work was to evaluate the physico-chemical properties of vine pruning residues with potential as enological additives. For this purpose, grapevine shoots from 12 varieties grown in Chile were collected during the winter of 2021.

Read More

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Read More

Mapping grapevine metabolites in response to pathogen challenge: a Mass Spectrometry Imaging approach

Every year, viticulture is facing several outbreaks caused by established diseases, such as downy mildew and grey mould, which possess different life cycles and modes of infection. To cope with these different aggressors, grapevine must recognize them and arm itself with an arsenal of defense strategies.
The regulation of secondary metabolites is one of the first reactions of plants upon pathogen challenge. Their rapid biosynthesis can highly contribute to strengthen the defense mechanisms allowing the plant to adapt, defend and survive.

Read More

Influence of irrigation frequency on berry phenolic composition of red grape varieties cultivated in four spanish wine-growing regions

The global warming phenomenon involves the frequency of extreme meteorological events accompanied by a change in rainfall distribution. Irrigation frequency (IF) affects the spatial and temporal soil water distribution but its effects on the phenolic composition of the grape have been scarcely studied. The aim of this work was to evaluate the effects of four deficit irrigation frequencies of 30 % ETo: one irrigation per day (T01), two irrigations per week (T03), one irrigation per week (T07) and one irrigation every two weeks (T15) on berry phenolic composition at harvest.

Read More