 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

Impact of grapevine rootstock genotypes on nitrogen status of the scion and phenolic composition in Pinot noir berries and wine

Context and purpose of the study. Nitrogen (N) limitation enhances the production of phenolic compounds in grapes due to the downregulation of the flavonoid biosynthesis pathway.

Application of an in vitro digestion model to study the bioaccessibility and the effect of the intestinal microbiota on the red wine proanthocyanidins

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.

Soil management as a key factor on vineyard behavior under semiarid conditions: effects on soil biological activity, plant water and nutrient status, and grape yield and quality

Aims: Viticulture practices linked with soil management, as cover crops and deficit irrigation, can help to regulate the vineyard behavior reducing in most cases plant vigor and modifying plant water and nutrient status, and as a consequence, grape yield and quality. Also, these practices can modify the soil biological activity mostly related to microbiome diversity and functionality.

Transcriptomic analyses of wild Vitis species under drought conditions for next-generation breeding of grapevine rootstocks

Drought is one of the main challenges for viticulture in the context of climate change. Selecting drought-tolerant plant material can be an effective strategy for a sustainable viticulture.

Effect of riboflavin on the longevity of white and rosé wines

Light is a fundamental part at sales points which influences in the conservation of wines, particularly in those that are sold in transparent glass bottles such as rosé wines and increasingly white wines. The photochemical effect known as “light-struck taste” can cause changes in the aromatic characteristics of the wine. This “light-struck taste” is due to reactions triggered by the photochemical sensitivity of riboflavin (RBF).