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…

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

PRODUCTION OF A FUNCTIONAL BEVERAGE FROM WINEMAKING BY-PRODUCTS: A NEW WAY OF VALORISATION

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

WINE SWIRLING: A FIRST STEP TOWARDS THE UNLOCKING OF THE WINE’STASTER GESTURE

Right after the pouring of wine in a glass, a myriad of volatile organic compounds, including ethanol, overwhelm the glass headspace, thus causing the so-called wine’s bouquet [1]. Otherwise, it is worth noting that during wine tasting, most people automatically swirl their glass to enhance the release of aromas in the glass headspace [1]. About a decade ago, Swiss researchers revealed the complex fluid mechanics underlying wine swirling [2]. However, despite mechanically repeated throughout wine tasting, the consequences of glass swirling on the chemical space found in the headspace of wine glasses are still barely known.