terclim by ICS banner
IVES 9 IVES Conference Series 9 ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Abstract

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].

The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

When corks are inserted in bottlenecks, there is initial oxygen released (IOR) due to the compression exerted to accommodate them in the volume of the bottleneck. Then starts contribution of the transfer between the closure and the glass together through the cork.

The initial release of oxygen is significant compared to the transfer through the cork itself and has been reported around 60% to 70% of the total oxygen ingress in a bottle after the first month and around 90% to 97% after the second, either for corks tested under dry or under wine contact condition [3]. In a study designed for sparkling corks, inerting procedure allowed to reduce the initial oxygen release by around 1.5mg [4]. An identical procedure is used in the scope of oxygen transfer measurements as a preparation for the corks [5].

The current work aims at estimating the IOR of natural corks. Natural corks of a superior grade, 49 mm length and 24 mm diameter, ready for use were purged with nitrogen for 3 months to displace oxygen from cork cells. Then corks were inserted in bottles with controlled bottlenecks and oxygen ingress monitored using the non-invasive methodology [3] for two months. At 64 days, it was observed that corks submitted to the purging procedure released 1.4 mg of oxygen less. In a preliminary experiment purging for 1 month, the reduction of oxygen ingress was around 7% more which suggests that the additional months did not change much oxygen from the cork cells.

The ongoing project aims to consolidate the estimation of the IOR value and to be extended to micro agglomerated cork stoppers.

 

1. Singleton, Vernon L. 1987. “Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications.” Am J Enol Vitic. 69-77. doi:10.5344/ajev.1987.38.1.69.
2. Reeves, Malcolm J. 2009. “Packaging and the Shelf Life of Wine.” Em Food Packaging and Shelf Life A Practical Guide, de Gordon L. Robertson, 231- 257. CRC Press. doi:10.1201/9781420078459-c13.
3. Ana C. Lopes Cardoso, Chandisree Rajbux, Cristina L. M. Silva, Fátima Poças. 2022. “Modelling oxygen ingress through cork closures. Impact of test conditions.” Journal of Food Engineering 331. doi:10.1016/j.jfoodeng.2022.111105.
4. B. Villedey, S. Callas, A. Descôtes. 2021. Le Vigneron Champenois, 54-69.
5. EXCELL, Laboratoire FRANCE. 2018. “Study of Oxygen Permeability of Technical Corks.” Test Report. Contract No.: N°2017-05- 013 – N°2017-09-001., Merignac.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

C. Mariana Machado¹ and Ana Lopes Cardoso¹

1. Cork Supply Portugal, S.A., Rua Nova do Fial, 102, 4535-465 São Paio de Oleiros, Portugal

Contact the author*

Keywords

Oxygen, Corks, Bottle, Wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains.

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

INVESTIGATING TERROIR TYPICITY: A COMPREHENSIVE STUDY BASED ON THE AROMATIC AND SENSORIAL PROFILES OF RED WINES FROM CORBIÈRES APPELLATION

Volatile compounds play a significant role on the organoleptic properties defining wines quality. This particular role was exploited in several studies with the aim to differentiate wines from a more or less extensive production area, according to their sensory profile [1], as well as their chemical composition [2,3] (Di Paola-Naranjo et al., 2011; Kustos et al., 2020). Indeed, since aroma compounds development in grapes depends primarily on the environmental conditions of the vines and grapes (soil and climate), it is conceivable that these parameters craft the aromatic signature of the wine produced, in relation to its origin (Van Leeuwen et al., 2020). In this work, a general study on the aromatic and sensorial profile of wines produced in five sub-regions of the Corbières denomination, a renowned red grape varieties viticultural region in South France, was reported.

EFFECT OF MANNOPROTEIN-RICH EXTRACTS FROM WINE LEES ON PHENOLICCOMPOSITION AND COLOUR OF RED WINE

In 2022, wine production was estimated at around 260 million hl. This high production rate implies to generate a large amount of by-products, which include grape pomace, grape stalks and wine lees. It is estimated that processing 100 tons of grapes leads to ~ 22 tons of by-products from which ~ 6 tons are lees [1]. Wine lees are a sludge-looking material mostly made of dead and living yeast cells, yeast debris and other particles that precipitate at the bottom of wine tanks after alcoholic fermentation. Unlike grape pomace or grape stalks, few strategies have been proposed for the recovery and valorisation of wine less [2].

LARGE-SCALE PHENOTYPIC SCREENING OF THE SPOILAGE YEAST BRETTANOMYCES BRUXELLENSIS: UNTANGLING PATTERNS OF ADAPTATION AND SELECTION, AND CONSEQUENCES FOR INNOVATIVE WINE TREATMENTS

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations.