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…

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

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

Read More

IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

Read More

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

Read More

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.

Read More