terclim by ICS banner
IVES 9 IVES Conference Series 9 SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

Abstract

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance. In order to prevent any legal consequences of aroma migration, we propose how to define the requested absence of sensory significance and how to improve cleaning in respect to aroma compounds.

Using a novel direct analysis of sealing polymers revealed that cleaning of the filler removed only 11–62% of seven studied aroma compounds which are commonly used to aromatize wines, including γ-decalactone, α-ionone or eugenol¹. High temperature of 85 °C revealed the largest cleaning effect, while chemical additives such as caustic soda or ozone exhibited only minor efficacy². Complete removal of absorbed aroma compounds from sealing was not achieved, making a later release into subsequently bottled wines still possible.

Odor detection thresholds were determined separately in water, model wine and white wine for the monitored aroma compounds. Applying the odor activity concept, we could show that migration of aroma compounds into the subsequently bottled wines were of no sensory relevance³.

Studying aroma migration in two industry scale bottling lines we could confirm the uptake of marker compounds into sealing polymers during bottling mulled or aromatized wines. Despite ineffective cleaning, aroma compounds migrating back into the subsequently bottled non-aromatized regular wines were way below their sensory thresholds. Sensory evaluation by a 2-out-of-5-test of the wine before and after bottling indeed revealed no significant difference.

In conclusion, despite migration of aroma compounds into sealing of a bottling line, cleaning and dilution effects in the subsequently filled wine prevented any aroma carry-over of sensory relevance. Thus, the analytical determination of “illegal” added aroma traces in a regular wine due to this technically unavoidable transfer, would not lead to legal prosecution. This legal evaluation could be a show case, how to apply the de-minimis concept to assess traces of pesticides or other contaminants into wine.

 

1. Gottmann, J., Vestner, J., Müller, D., Schuster, J., & Fischer, U. (2021). Uptake and Release of Aroma Compounds by an Ethylene Propylene Diene Monomer Rubber Sealing Polymer: Investigating Aroma Carryover in a Model Wine System. Journal of Agricultural and Food Chemistry, 69(38), 11382-11394.
2. Gottmann, J., Müller, D., Becker, A,-M., Vestner, J., Schuster, J., & Fischer, U. (2022), Improved sealing polymers and cleaning procedures to mitigate aroma carryover during bottling of aromatised and regular wine on the same filling line. OenoOne, 56(4), 41-54
3. Gottmann, J., Vestner, J. & Fischer, U. (2022). Sensory relevance of seven aroma compounds involved in unintended but potentially fraudulent aromatization of wine due to aroma carry over. Food Chem, 402, 1341600.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Jörg Gottmann ¹, Jochen Vestner ¹

1. Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology

Contact the author*

Keywords

aroma migration, matrix dependent odor detection threshold, odor activity value, aroma-tized wines

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

HYBRID GRAPEVINE CV BACO BLANC, BETWEEN TRADITION AND MODERNISM: FOCUS ON ENDOGENOUS EUGENOL AS RESISTANCE FACTOR TO BOTRYTIS CINEREA

The well-known antifungal and antibiotic molecule, eugenol, is widely spread in various plants including clove, basil and bay. It is also abundant in the hybrid grapevine cultivar (cv) Baco blanc (Vitis vi-nifera x Vitis riparia x Vitis labrusca), created by François Baco (19th century) in the Armagnac region. This study confirmed this cv as highly resistant to Botrytis cinerea by comparing fruit rot incidence and severity with two Vitis vinifera cultivars: Folle Blanche and Ugni Blanc. We have demonstrated the efficiency of eugenol in vitro, by further investigating the effect of small concentrations of eugenol, 3 to 4 ppm (corresponding to IC10), on B. cinerea. By comparing the two major modes of action (direct or volatile antibiosis), the vapour inhibiting effect of eugenol was more powerful. In the skin of Baco blanc berry, the total eugenol concentration reached a maximum at veraison, i.e. 1118 to 1478 μg/kg.
Read More

IDENTIFICATION AND LEVELS OF PHENOLIC COMPOUNDS (TANINS, ANTHO-CYANS) IN RED VARIETAL WINES (PROKUPAC AND BLACK TAMJANIKA) FROM SERBIA

The phenolic compounds of red wines represent a source of numerous benefits for human health, which is why they are a constant subject of scientific research. Winemaking in Serbia has a growing economic significance, with particularly autochthonous varieties included [1]. This research identifies and quantifies phenolic compounds of Serbian red varietal wines of Prokupac and Black Tamjanika varieties. Quantification of the level of phenolics has been conducted, including molecular tannins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, B4], molecular anthocyanins, and the mean degree of polymerization of tannins by HPLC by UV detection, total antioxidant capacity via spectrophotometric methods and chromatic characteristics via CIELAB.

Read More

MODELLING THE AGEING POTENTIAL OF SYRAH RED WINES BY ACCELERATED AGEING TESTS: INFLUENCE OF ANTIOXIDANT ASSAYS AND PHENOLIC COMPOSITION

Red wine ageing is an important step in the red wine evolution and impacts its chemical and sensory characteristics through many chemicals and physico-chemical reactions. The kinetics of these evolutions depend on the wine studied and influence the wine ageing potential. Generally, high quality red wines require a longer period of bottle ageing before consumption¹. The ageing potential is an impor-tant parameter for wine quality and is related to the capacity of a wine to undergo oxidation over time². Phenolic compounds which are ones of the main substrates for oxidation can then potentially modulate ageing potential³.

Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

MICROFLUIDIC PLATFORM FOR SORTING YEAST CELLS ACCORDING TO THEIR MORPHOLOGY

In this work we briefly present a microfluidic device aiming to sort yeast cells according to their morphology. The technology is based upon microfluidic chips made out of Polydimethylsiloxane and glass using soft lithography processes and replica molding. The microfluidic device was used for encapsulating single yeast cells in liquid droplets containing growth medium. Liquid droplet containing yeast cells were sorted using a real time imaging and decision-making process.

Read More