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


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.

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).


Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster


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
Tonnellerie Seguin-Moreau, ZI Merpins, 16103, Cognac, France

Contact the author*


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


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


Related articles…

Evaluation of Furmint clones in the Tokaj Wine Region

The ’Furmint’ is the most important grape variety in the Tokaj Wine Region, constituting around 65% of its vineyard area. Before the phylloxera disease many types were grown, but as selection started in the 20th century, its diversity dramatically narrowed. As a result, the cultivation of Furmint was based mainly on two heavy-cropping clones, T.85 and T.92 at the end of the ’80s. Aims of present clone research take into account that after solely quantity as target, quality emerged in the 1990’s and most recently, typicity appeared as more private estates began their own selection program.

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

High-throughput screening of physical-mechanical berry skin traits facilitates targeted selection of breeding material with resistance to Botrytis bunch rot and grape sunburn

The ongoing climate change implies an increasing mean air temperature, which is signified by weather extremes or sudden changes between drought and local heavy rainfalls. These changing conditions are especially challenging for the established grapevine varieties growing under cool climate conditions due to an increased risk for fungal diseases like downy mildew (DM) and Botrytis bunch rot (BBR) as well as for grape sunburn. To meet that demand, the scope of most grapevine breeding programs is the selection of mildew fungus-resistant and climatic adapted grapevines with balanced, healthy yield and outstanding wine quality.

Options to replace or reduce the sulphite content in Tannat red wines produced with minimal intervention

Several Uruguayan wineries have begun to produce wines with minimal intervention, to increase the sustainability of their vineyards and wines. These wines are characterized by the minimum intervention in the management of the vineyard, its harvest, vinification, conservation and aging1,2. Sulfur dioxide (SO2) is not used or is used in reduced doses, although chitosan can be substituted or supplemented1. The objective of this research is to evaluate SO2 reduction or replacement options adapted to the production of Tannat red wines with minimal intervention. Vinification of the Tannat grapes with autochthonous yeasts (LN) was carried out during the 2023 vintage.

Evaluation of the effects of pruning methodology on the development of young vines 

Grapevine pruning is one of the most important practices in the vineyards. Winegrowers use it to provide the vines the shape needed, or to maintain it once achieved, and also to balance vegetative growth and fruit production. In the last decades, careless pruning has been blamed, among other factors, as responsible of the vineyard decay that is been observed even in young vines. However, to our knowledge, there is a lack of systematic research trying to elucidate to which extent the pruning method used affects plant development or its susceptibility to grapevine trunk diseases (GTD). Within this context, the aim of this work is to study the influence of different pruning method strategies on the development of field-planted young vines.