Chatonnet Pascal, Escobessa Julien
Laboratoire EXCELL, Parc Innolin, 10 rue du Golf, 33700 MERIGNAC, France.
J Agric Food Chem. 2007 Dec 12;55(25):10351-8. doi: 10.1021/jf071665o. Epub 2007 Nov 15.
Toasting Quercus sp. oak wood is one of the key stages in manufacturing barrels intended for aging wines and spirits. During this operation, the increase in temperature causes variable modifications in the physical structure and, more importantly, the chemical composition of the wood. Polycyclic aromatic hydrocarbons (PAH) are high-risk molecules likely to be formed during toasting of the wood and later extracted by wine or spirits in direct contact with the barrel. In the context of an analysis of all potential sources of risk associated with the manufacture of barrels for winery use [prevention policy defined using a Hazard Analysis Critical Control Point (HACCP) approach], we carried out a preliminary study to provide a more accurate assessment of potential risks related to the presence of PAH in cooperage and winemaking. Wood toasted to different levels under different conditions, as well as wines aged in barrels made using different methods, was analyzed by gas chromatography and mass spectrometry (GC-MS) for the identification of the main PAH present, quantification of each of the molecules extracted, and estimation of any possible toxicological risks, via a comparison of values with those measured in other types of food. The results clearly showed that the heating processes associated with barrel production actually resulted in the formation of various molecules in the PAH family. However, only a minority of the target PAH presented high toxicity, particularly carcinogenic potential. Because of the specific toasting process used, benzo[a]pyrene, the best-known, and one of the most dangerous, contaminants, was not significantly present in toasted barrel wood. In view of the PAH concentrations in wood and the low solubility of these compounds, their extraction in wine is apparently relatively slow and limited. Finally, comparing the overall PAH concentrations, and particularly those of the most toxic compounds, with estimated absorption from food or the environment, we found it was obvious that the contribution of toasted barrels to the total amount was extremely low and should not, therefore, be considered a major health concern.
烘烤栎属橡木是制造用于陈酿葡萄酒和烈酒的酒桶的关键步骤之一。在这个过程中，温度升高会使木材的物理结构发生各种变化，更重要的是，会改变木材的化学成分。多环芳烃（PAH）是在木材烘烤过程中可能形成的高风险分子，随后会被与酒桶直接接触的葡萄酒或烈酒萃取出来。在对与酿酒厂使用的酒桶制造相关的所有潜在风险源进行分析的背景下（采用危害分析与关键控制点（HACCP）方法定义预防政策），我们开展了一项初步研究，以更准确地评估与制桶业和酿酒过程中PAH存在相关的潜在风险。通过气相色谱和质谱联用（GC-MS）对在不同条件下烘烤至不同程度的木材以及使用不同方法制成的酒桶中陈酿的葡萄酒进行分析，以鉴定主要存在的PAH、对每种萃取分子进行定量，并通过与其他类型食品中测得的值进行比较来估计任何可能的毒理学风险。结果清楚地表明，与酒桶生产相关的加热过程实际上导致了PAH家族中各种分子的形成。然而，只有少数目标PAH具有高毒性，特别是致癌潜力。由于所采用的特定烘烤工艺，最知名且最危险的污染物之一苯并[a]芘在烘烤过的桶木中含量并不显著。鉴于木材中PAH的浓度以及这些化合物的低溶解度，它们在葡萄酒中的萃取显然相对缓慢且有限。最后，将总的PAH浓度，特别是毒性最强的化合物的浓度，与从食物或环境中的估计摄入量进行比较，我们发现很明显，烘烤过的酒桶对总量的贡献极低，因此不应被视为主要的健康问题。
