terclim by ICS banner
IVES 9 IVES Conference Series 9 EXTRACTIBLE COMPOUNDS FROM MICROAGGLOMERATED CORK STOPPERS

EXTRACTIBLE COMPOUNDS FROM MICROAGGLOMERATED CORK STOPPERS

Abstract

After bottling, the wine continues to evolve during storage. The choice of the stopper is an important factor in this evolution. In addition to the oxygen permeability of the closure, the migration of stopper compounds into the wine can also have an impact on the wine organoleptic properties. Many studies have shown that transfers of volatile compounds from the stoppers into the wine can happen depending on the type of closure used (1). Moreover, when cork-made stoppers are used, the migration of phenolic compounds from the stopper into the wine can also occur (2, 3). However, there are few studies on the migration of polyphenols from agglomerated corks treated with supercritical CO₂. Therefore, the present study aimed to quantify the polyphenols released by microagglomerated cork stoppers in hydroalcoholic solutions in comparison with those extracted from natural cork stoppers. Thus, extractions were performed on eight different batches of natural cork stoppers and eleven of microagglomerated cork stoppers treated with supercritical CO₂. For this, six stoppers from each batch were immersed in 400 mL of 12% ethanol solution at 40°C for 10 days. The nineteen macerates were then analyzed by HPLC-DAD-ESI-QQQ to identify and quantify the extracted polyphenols and suberic acid. The microagglomerated corks released significantly fewer polyphenols (i.e., 25 times less). Regarding suberic acid, no differences were observed between both types of cork stoppers. Then, according to the groups obtained by a hierarchical ascending classification based on polyphenol composition, the macerates were pooled in equal volumes to reconstitute four new macerates of natural and/or microagglomerated cork stoppers. These four samples were then submitted to a panel of thirteen judges to perform a sensory profile with olfacto-ry, taste, and mouthfeel descriptors. The results of this sensory profile showed that microagglomerated stoppers appeared to have the lowest overall impact on the olfactory and gustative perception of the hydroalcoholic solutions.

 

1. Culleré, L., Cacho, J., & Ferreira, V. (2009). Comparative study of the aromatic profile of different kinds of wine cork stoppers. Food chemistry, 112(2), 381-387.
2. Azevedo, J., Fernandes, I., Lopes, P., Roseira, I., Cabral, M., Mateus, N., & Freitas, V. (2014). Migration of phenolic compounds from different cork stoppers to wine model solutions : Antioxidant and biological relevance. European Food Research and Technology, 239(6), 951-960.
3. Reis, S. F., Coelho, E., Evtuguin, D. V., Coimbra, M. A., Lopes, P., Cabral, M., Mateus, N., & Freitas, V. (2020). Migration of Tannins and Pectic Polysaccharides from natural cork stoppers to the hydroalcoholic solution. Journal of Agricultural and Food Chemistry, 68(48), 14230-14242.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Anne-Laure Gancel¹, Michaël Jourdes¹, Alexandre Pons1, 2 and Pierre-Louis Teissedre1*

1. Université de Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, ISVV, 33140 Villenave d’Ornon
2. Tonnellerie Seguin-Moreau, ZI Merpins, 16103, Cognac, France

Contact the author*

Keywords

wine cork stoppers, polyphenols, suberic acid, sensory analysis

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

OPTIMIZING THE IDENTIFICATION OF NEW THIOLS AT TRACE LEVEL IN AGED RED WINES USING NEW OAK WOOD FUNCTIONALISATION STRATEGY

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.

Read More

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

CONSUMER PERCEPTION OF INTERSPECIFIC HYBRID RED WINE COLOR IN RELATION TO ANTHOCYANIN PROFILE AND CHEMICAL COLOR PARAMETERS

Interspecific hybrid winegrapes are of growing interest in the context of climate change based on their disease resistance and cold hardiness. In addition to a need for increased understanding of their chemical composition, there is little empirical evidence on the consumer perception of non-vinifera wine. Phenolic compounds, and particularly color, play an important organoleptic and quality determination role in wine, but can vary significantly in interspecific hybrid wines compared to wines produced from Vitis vinifera cultivars [1, 2, 3]. Anecdotally, the variation in anthocyanin species, interactions, and concentrations in interspecific hybrids could result in a variance from“vinifera-like” wine color.

Read More