 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

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Cross analytical and sensory differentiation of monovarietal white wines from four autochthonous grape varieties: focus on macromolecules

White wines contain macromolecules such as proteins, phenolic compounds and polysaccharides. On a sensory
level, these compounds contribute to the ‘mouthfeel’ that differentiates the white wines worldwide [1].

Yeast Derivatives: A Promising Alternative In Wine Oxidation Prevention?

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality [1]. Despite the mechanisms involved in wine oxidation have been extensively reviewed [2], the protection of wine against oxidative spoilage remains one of the main goals of winemaking.
SO2 is one of the most efficient wine antioxidants used to prevent oxidation and microbial spoilage. However, intolerances caused by SO2 have led to the reduction of its concentration in wines.

Oligosaccharides from Vitis vinifera grape seeds: a focus on gentianose as a novel bioactive compound

AIM. Grape seeds (Vitis vinifera) are among the main constituents of grape pomace, also exploited in ingredients for nutraceutics and cosmeceutics, particularly regarding the phenolic fraction. The macromolecules of grape/wine include polyphenols, proteins and polysaccharides.

Characterisation of berry shrivel in Vitis vinifera L. Cultivars in the Stellenbosch wine region

Late season dehydration, bunch stem necrosis, sugar accumulation disorder and sunburn are various types of berry shrivel occurring in vineyards. The incidence of these types of shrivel, and the degree to which it occur are influenced by various factors in the vineyard. These factors include the presence of pests and diseases in the vineyard, genetic traits expressed in certain cultivars, as
well as climatic and environmental factors. The occurrence of berry shrivel in the vineyard could negatively impact the quality and quantity of the fruit produced.