 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

Effect of stilbenes on malolactic fermentation performance of onoccocus oeni and lactiplantibacillus plantarum strains in wine production

Malolactic fermentation (MLF) is an important step in winemaking to improve wine quality through deacidification, increased microbial stability, and altered wine flavor. The phenolic composition of wine influences the growth and metabolism of lactic acid bacteria (lab) used for MLF.

Exploring the influence of terroir on the sensorial and aroma profiles of wines – An application to red wines from AOC Corbières

The aromatic profile of a wine is the result of volatile molecules present in grapes (varietal or primary aromas) and those produced during the winemaking process of fermentation (secondary aromas) and during wine aging (tertiary aromas).

Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

Nitrogen (N) uptake by grapevine roots in forms like nitrate, ammonium, urea, or amino acids influences vegetative and generative growth, impacting grape quality and wine sensory profile. The study examined nitrogen’s influence on phenolic compounds in leaves, berries, and wine across different scales — hydroponics, soil culture, and vineyard trials. Nitrogen forms altered metabolite patterns in leaves and wine significantly, affecting aroma and flavor. Key nitrogen assimilation enzymes (NR, NiR, GS) in grapevine rootstocks responded to nitrogen forms and timing. Hydroponically grown rootstocks fertilized with various forms showed differences in enzyme expression and activity, suggesting rootstocks can assimilate amino acid glutamine (Gln).

MicrobiomeSupport: Towards coordinated microbiome R&I activities in the food system to support (EU and) international bioeconomy goals

Microbiomes have crucial roles in maintaining life on Earth, and their functions drive human, animal, plant and environmental health. The microbiome research landscape is developing rapidly and is performed in many different science fields using similar concepts but mostly one (eco)system at-a-time. Thus, we are only starting to unravel and understand the interconnectedness of microbiomes across the (eco)systems.

The use of cation exchange resins for wine acidity adjustment: Optimization of the process and the effects on tartrate formation and oxidative stability

Acidity adjustments are key to microbial control, sensory quality and wine longevity. Acidification with cation exchange resins -in acid cycle- offers the possibility to reduce the pH by exchanging wine cations, such as potassium (K+), for hydrogen ions (H+). During the exchange process, the removal of potassium and calcium ions contributes to limiting the formation of tartrate salts, thus offering an alternative solution to conventional methods for tartrate stability. Moreover, the reduction of wine pH and the removal of metals catalyzers (e.g. iron) could positively impact the wine’s oxidative stability. Therefore, the aims of this work were (a) to optimize the ion exchange process by testing different volumes and concentrations of sulfuric acid (H2SO4) during the acid cycle, (b) evaluate the effects of the ion exchange process on the formation of tartrate salts, and (c) analyze the oxidative stability of the treated wines.