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…

Thermal risk assessment for viticulture using monthly temperature data

Temperature extremes affect grapevine physiology, as well as grape quality and production. In most grape growing regions, frost or heat wave events are rare and as such conducting a risk analysis using robust statistics makes the use of long term daily data necessary.

Metabolomic study of mixed Saccharomyces cerevisiae yeast during fermentation

Alcoholic fermentation conducted by microorganism is a key step in the production of wine. In this process, interactions between different species of yeast are widely described but their mechanisms are still poorly understood. The interactions studied in wine are mainly between Saccharomyces and non-Saccharomyces species. Therefore, little is known about the mechanisms of interactions

Unprecedented rainfall in northern Portugal

Aim: Climate is arguably one of the most important factors determining the quality of wine from any given grapevine variety. High rainfall during spring can promote growth of the vines but increases the risk of fungal disease, while vineyard operations can be disrupted, as machinery may be prevented from getting in the vineyard owing to muddy soils.

Fractionation of copper and iron in wine: Assessment of potential macromolecule and sulfur binding agents

Copper and iron are known to substantially impact wine stability through oxidative, reductive or colloidal phenomena. However, the binding of metal ions to different wine components under wine conditions, and the impact of this binding on the ability of the metal ions to induce spoilage processes, is not well understood. This study surveyed a range of red and white wines for an understanding of the variability of broad metal categories within the wines. The techniques utilized included an electrochemical constant current stripping potentiometry technique (ccSP), and solid phase extraction (SPE) fractionation of wine with subsequent analysis of the metal content of each fraction by inductively coupled plasma – optical emission spectroscopy (ICP-OES).

Cytochrome P450 CYP71BE5 from grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound, (-)-rotundone

(-)-Rotundone, an oxygenated sesquiterpene, is a potent odorant molecule with a characteristic spicy aroma existing in various plants including grapes1. It is considered as a significant compound notably in wines and grapes because of its low sensory threshold (16 ng L-1 in red wine, 8 ng L-1 in water) and aroma properties. (-)-Rotundone was first identified in red wine made from the grape cultivar Syrah (regionally called Shiraz) in Australia1, and then it was found in several grape varieties such as Duras, Grüner Veltliner, Schioppettino and Vespolina from Europe2, 3. Several environmental factors affecting the accumulation of (-)-Rotundone during the grape maturation, were reported such as ambient temperature4, soil properties and topography5, soil moisture from irrigation and light exposure in the bunch zone by leaf removal2.