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…

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

DO MICROPLASTICS IN VINEYARD SOIL AFFECT THE BIOAVAILABILITY OF VINE NUTRITION?

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

Read More

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

METHYL SALICYLATE, A COMPOUND INVOLVED IN BORDEAUX RED WINES PRODUCED WITHOUT SULFITES ADDITION

Sulfur dioxide (SO₂) is the most commonly used additive during winemaking to protect wine from oxidation and from microorganisms. Thus, since the 18th century, SO₂ was almost systematically present in wines. Recently, wines produced without any addition of SO₂ during all the winemaking process including bottling became more and more popular for consumers. A recent study dedicated to sensory characterization of Bordeaux red wines produced without added SO₂, revealed that such wines were perceived differently from similar wines produced with using SO₂ and were characterized by specific fruity aromas and coolness1,2.

Read More