Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
Molecules. 2022 Jul 19;27(14):4614. doi: 10.3390/molecules27144614.
Trichloroanisole (TCA) in wine results in a sensory defect called "cork taint", a significant problem for the wine industry. Wines can become contaminated by TCA absorption from the atmosphere through contaminated wood barrels, cork stoppers, and wood pallets. Air-depleted solvent-impregnated (ADSI) cork powder (CP) was used to mitigate TCA in wines. The ADSI CP (0.25 g/L) removed 91% of TCA (6 ng/L levels), resulting in an olfactory activity value of 0.14. A Freundlich isotherm described ADSI CP TCA adsorption with irreversible adsorption and a K = 33.37. ADSI CP application had no significant impact on the phenolic profile and chromatic characteristics of red wine. Using headspace sampling with re-equilibration, an average reduction in the volatile abundance of 29 ± 15%, 31 ± 19%, and 37 ± 24% was observed for the 0.10, 0.25, and 0.50 g/L ADSI CP, respectively. The alkyl esters and acids were the most affected. The impact observed was much lower when using headspace sampling without re-equilibration. Isoamyl acetate, ethyl hexanoate, ethyl hexanoate, and ethyl decanoate abundances were not significantly different from the control wine and 0.25 g/L ADSI CP application. Thus, ADSI CP can be a new sustainable fining agent to remove this "off-flavor" from wine, with a reduced impact on the wine characteristics.
三氯苯甲醚（TCA）存在于葡萄酒中会导致一种感官缺陷，称为“木塞污染”，这对葡萄酒行业来说是一个重大问题。葡萄酒可能会通过受污染的木桶、软木塞和木托盘从大气中吸收 TCA 而受到污染。空气耗尽的溶剂浸渍（ADSI）软木粉（CP）被用于减轻葡萄酒中的 TCA。ADSI CP（0.25 g/L）去除了 91%的 TCA（6 ng/L 水平），导致嗅觉活性值为 0.14。Freundlich 等温线描述了 ADSI CP 对 TCA 的吸附具有不可逆吸附和 K=33.37。ADSI CP 的应用对红葡萄酒的酚类物质组成和色度特征没有显著影响。使用顶空采样和再平衡，分别观察到 0.10、0.25 和 0.50 g/L ADSI CP 的挥发性物质丰度平均降低了 29±15%、31±19%和 37±24%。烷基酯和酸受影响最大。使用不进行再平衡的顶空采样时，观察到的影响要低得多。乙酸异戊酯、己酸乙酯、辛酸乙酯和癸酸乙酯的丰度与对照酒和 0.25 g/L ADSI CP 应用没有显著差异。因此，ADSI CP 可以成为一种新的可持续澄清剂，用于去除葡萄酒中的这种“异味”，对葡萄酒特性的影响较小。
