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…

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

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More

EUGENOL AS QUALITY MARKER OF WINES AND SPIRITS FROM HYBRID VINES: IMPACT OF DIFFERENT WINEMAKING AND DISTILLATION PROCESSES

Eugenol, widely spread in various plants notably cloves, basil and bay, was identified too in wines from hybrid grapes without contact with oak wood. This aromatic molecule presents a strong spicy note of clove and also antifongic properties. Eugenol was described as an endogenous compound of Baco blanc, from the grapes to the spirits of Armagnac area. Moreover, this compound is a chemical marker of Baco blanc products quality.
Influences of harvest time and different winemaking processes (settling, use of enzymatic preparations, lees content and stock time before distillation) on Baco blanc wine eugenol contents were explored using a two-levels full factorial Design of Experiments (DoEs).

Read More

NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance.

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More