 IVES 9 IVES Conference Series 9 Sustainable wine industry challenge: optimised cork powder us new sustainable fining agent to remove negative volatile phenols

Sustainable wine industry challenge: optimised cork powder us new sustainable fining agent to remove negative volatile phenols

Abstract

AIM: Cork, the bark of Quercus suber L. is a natural, renewable, sustainable, and biodegradable raw material, representing an abundant and cheap source of raw material. Portugal is the major cork producer (185,000 tons) processing about three-quarters of the world’s cork, generating up to 25 wt % of cork dust as a by-product. Pre-treatments to improve cork powder biosorption performance have been studied, such as washing with solvents, soaking in salt, acid, or basic solutions, chemical oxidation, and thermal treatment. In the last decades, millions of litters of red wine have become contaminated with the yeast Dekkera/Brettanomyces acquiring an unpleasant off-flavour, named “Brett character”. This work aims to explore the use of the abundant cork powder waste, either in its natural form or after its optimisation by simple physical and chemical treatments, trying to get a new cheap and sustainable wine fining agent for removing negative volatile phenols from red wine.

METHODS: A simple process was developed to increase the performance of the natural cork powder (CKN). CKN was treated to remove the dichloromethane and ethanol extractives (9.9% of dichloromethane-ethanol extractives, CKF). CKF was sieved to obtain a particle size below 75 μm (29% of the CKF, CKF75).

RESULTS: Cork adsorptive performance improvement by removal of cork extractives, air removal, and ethanol impregnation allowed us to obtain 41% to 62% of 4-ethylphenol (4-EP) and 50% to 53% of 4-ethylguaiacol (4-EG) removal from red wine. Optimised cork powder recovers significantly the positive fruity and floral sensory of red wine.

CONCLUSIONS:

By simple treatments the cork powder increased significantly its performance in the negative volatile phenols removing, presenting better performance than activate carbons or chitosan. The wine treated with optimised cork powder recovers significantly its sensorial quality.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

L. Filipe-Ribeiro

Chemistry Research Centre – Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal.,Fernanda Cosme, Chemistry Research Centre – Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal. Fernando Nunes, Chemistry Research Centre – Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal.

Contact the author

mailto:

Keywords

volatile phenols, removing, optimised cork powder

Citation

Bud fruitfulness in Vitis vinifera L. cv. Chardonnay in cool climate regions in South Africa

Bud fruitfulness is a key determinant of the potential and the actual yield. The formation of the grapevine yield spans over a period of two consecutive growing seasons (Ferrara & Mazzeo, 2023).

Biotype diversity within the autochthonous ‘Bobal’ grapevine variety

Bobal is the second most widely grown Spanish red grape variety (54,165 has), mainly cultivated in the Valencian Community and especially, in Utiel-Requena region (about 67% of 34,000 has). In this study, agronomic and enological parameters were determined in 98 biotypes selected during 2018 and 2019 in more than 50 vineyards over 50 years-old in the Utiel-Requena region. Moreover, a multi-criteria approach considering temperature and rainfall (Fig. 1A), among other parameters, was made to establish three different zones within the region (Fig. 1B), where in the future the selected biotypes will evaluated. In fact, in 2020, 4 replicates and 12 vines per biotype were planted in an experimental vineyard to preserve this important intra-cultivar diversity.

Cover crops in viticulture

In this audio recording of the IVES science meeting 2022, Gonzaga Santesteban (Department of Agronomy, Biotechnology and Food Science, Public University of Navarra (UPNA), Pamplona, Navarra, Spain) speaks about cover crops in viticulture. This presentation is based on 2 original articles accessible for free on OENO One.

“Terroir” studies in the Côtes du Rhône controlled appellation: from zoning to application

This work gives a summary of the most important programmes about viticultural « terroirs », developed on the « Côtes du Rhône » controlled appellation area for about twenty years.

Nitrogen – Lipid Balance in alcoholic fermentations. Example of Champagne musts

Nutrient availability – nitrogen, lipids, vitamins or oxygen – has a major impact on the kinetics of winemaking fermentations. Nitrogen is usually the growth-limiting nutrient and its availability determines the fermentation rate, and therefore the fermentation duration. In some cases, in particular in Champagne, grape musts have high nitrogen concentrations and are sometimes clarified with turbidity below 50 NTU. In these conditions, lipid deficiencies may occur and longer fermentations can be observed. To better understand this situation, a study was realized using a synthetic medium simulating the composition of a Champagne must : 180 g/L of sugar, 360 mg/L of assimilable nitrogen and a lipid content ranging from 1 to 8 mg/L of phytosterols (mainly β-sitosterol).