Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Alimentary film to reduce cork taint and improve wine organoleptic quality

Alimentary film to reduce cork taint and improve wine organoleptic quality

Abstract

Wine quality may be compromised by mouldy off‒flavours related to cork taint. Although different compounds are considered to be involved in this wine defect, haloanisoles (HAs), and among them the 2,4,6-trichloroanisole (TCA), are claimed as the main responsible. Up to now there is no strategy to eliminate or lessen these unpleasant volatiles from wine. The present research aimed at assessing the efficacy of an alimentary plastic film for this purpose, as well as examining its potential impact on the colour, phenolic, aromatic and sensory attributes of wine.

The film treatment was able to successfully reduce the initial TCA content of the contaminated wines (≥47%, ≥73% and ≥81% after 8h, 24h and 48h of treatment, respectively). Colour was not visually perceived as different between untreated and film‒treated wines. Oenological parameters, total phenolic and tannin contents, as well as the flavan‒3‒ol and woody aroma profiles, did not change because of the film treatment. Meanwhile, a slightly increased anthocyanin content was noted beyond 24h of wine-film contact, maybe because of the plastic film absorption of certain wine components that anthocyanins are used to combine. A selective sorption of certain esters was observed, but no impact on the fruity perception of wines was underlined. Quite the opposite: film‒treated wines were described as more fruity than untreated ones, because the reduction of HAs content by the film treatment led to lower perception of corky notes, which were acting as a masking agent of pleasant aromas.

On the whole, film treatment may efficiently reduce cork taint of contaminated wines, by improving their overall organoleptic quality, and without almost no effect on their chromatic parameters, phenolic and aromatic composition.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

María Reyes González‒Centeno, Sophie Tempère, Pierre‒Louis Teissedre, Kleopatra Chira

Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

The importance of free trade agreements and non tariffs measures in a context of resurgent retaliatory trade measures against wine

Most of the issues surrounding trade in wine and spirits focus on the fight against non-tariff measures.

Phylloxera root infection drives vineyard water

Most of the rootstocks used in viticulture today are partly resistant against grape phylloxera (Daktulosphaira vitifoliae Fitch) and host phylloxera on the root system without conspicuous negative impacts on fruit production).

Oak wood seasoning: impact on oak wood chemical composition and sensory quality of wine

Oak wood selection and maturation are essential steps in the course of barrel fabrication. Given the existence of many factors involved in the choice of raw material and in natural seasoning of oak wood, it is very difficult to determine the real impact of seasoning and selection factors on oak wood composition. A sampling was done to study the evolution of oak wood chemical composition during four seasoning steps: non matured, 12 months, 18 months and 24 months. For this sampling, three selection factors were taken into account: age, grain type and the Polyphenolic Index measured by Oakscan®. Besides extractables
(~10%), three polymers constitute the main part of oak wood: cellulose, hemicelluloses and lignins.

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.

Mgaloblishvili Rpv29 and Rpv31 loci reveal new insights on downy mildew resistance sources in Vitis vinifera

Downy mildew, a disease caused by Plasmopara viticola (Berk. et Curt.) Berl. and De Toni, is one of the strongest threats to grapevine (Vitis vinifera L.) production. Recently, sources of resistance to downy mildew were identified among Caucasian germplasm. Among them, the Georgian variety Mgaloblishvili revealed a unique resistance mechanism. A genome wide association study (GWAS) allowed the identification of the genetic bases of Mgaloblishvili resistance, the loci Rpv29, Rpv30 and Rpv31. To dissect the three resistance loci, Mgaloblishvili genome was sequenced using PacBio HiFi reads and assembled.