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…

INOCULATION OF THE SELECTED METSCHNIKOWIA PULCHERRIMA MP1 AS A BIOPROTECTIVE ALTERNATIVE TO SULFITES TO PREVENT BROWNING OF WHITE GRAPE MUST

Enzymatic browning (BE) of must is caused by polyphenol oxidases (PPOs), tyrosinase and laccase. Both PPOs can oxidize diphenols such as hydroxycinnamic acids (HA) to quinones, which can later polymerize to form melanins [1], which are responsible of BE in white wines and of oxidasic haze in red wines. SO₂ is the main tool used to protect must from BE thanks to its capacity to inhibit PPOs [2]. However, the current trend in winemaking is to reduce and even eliminate this unfriendly additive. Among the different possible alternatives for protecting must against BE, the inoculation with a selected Metschnikowia pulcherrima MP1 is without any doubt one of the most promising ones.
Read More

MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Read More

SENSORY PROFILES AND EUROPEAN CONSUMER PREFERENCE RELATED TOAROMA AND PHENOLIC COMPOSITION OF WINES MADE FROM FUNGUSRESISTANT GRAPE VARIETIES (PIWI)

Planting grape varieties with several resistance loci towards powdery and downy mildew reduces the use of fungicides significantly. These fungus resistant or PIWI varieties (acronym of German Pilzwiderstandsfähig) contribute significantly to the 50% pesticide reduction goal, set by the European Green Deal for 2030. However, wine growers hesitate to plant PIWIs as they lack experience in vinification and are uncertain, how consumer accept and buy wines from these yet mostly unknown varieties. Grapes from four white and three red PIWI varieties were vinified in three vintages to obtain four diffe-rent white and red wine styles, respectively plus one rosé.

Read More

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Read More

EFFECTS OF INDUCED SUNBURN DAMAGES ON WHITE WINE PROPERTIES

Climate change is a great challenge for the environment and affects the wine industry as well. Sunburn damage of sensitive grapes increase with severe heat periods. Besides significant loss of yield sunburn, modifies sensory properties of the wines and may cause climate-related off-flavours. To initiate sunburn in a controlled way, in 2021 sunburn was directly induced in the vineyard with the GrapeBurner device, exposing grapes of the varieties Riesling and Pinot Blanc with UV and IR radiation. This device was first assembled by Kai Müller of the university in Geisenheim and consists of a carriage with 6 UV/IR lamps. A 15 min irradiation was applied in early September at 60°Oe. Due to the colder season in 2021 the grapes were not harmed by previous sunburn damage.

Read More