Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA.
Molecules. 2023 Mar 10;28(6):2532. doi: 10.3390/molecules28062532.
Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as "cork taint" in 1982. However, we now understand that there are many more haloanisoles that contribute to these musty odors, including 2,4,6-Tribromoanisiole (TBA), 2,3,4,6-tetrachloroanisole (TeCA), and pentachloroanisole (PCA). While TCA, TeCA, and PCA can all be traced back to the cork, TBA's phenol precursor is ubiquitous in building material as a fire retardant, making it a much larger vector. All haloanisoles have the ability to aerosolize and resettle onto surfaces in the winery, making this a very difficult problem to eliminate. This literature review will cover the multiple haloanisoles found in wine, their sensory impacts, their effect on wine quality, and current methodologies with regard to their analysis.
葡萄酒中的卤苯甲醚类化合物对葡萄酒的香气和质量有破坏性影响。2,4,6-三氯苯甲醚（TCA）于 1982 年被发现并被命名为“软木塞污染”。然而，我们现在知道，还有许多其他卤苯甲醚类化合物会导致这些发霉的气味，包括 2,4,6-三溴苯甲醚（TBA）、2,3,4,6-四氯苯甲醚（TeCA）和五氯苯甲醚（PCA）。虽然 TCA、TeCA 和 PCA 都可以追溯到软木塞，但 TBA 的酚类前体作为阻燃剂在建筑材料中无处不在，使其成为一个更大的载体。所有卤苯甲醚类化合物都有能力气溶胶化并重新沉降在酒厂的表面上，因此这是一个非常难以解决的问题。本文综述了葡萄酒中发现的多种卤苯甲醚类化合物，它们的感官影响，它们对葡萄酒质量的影响，以及目前关于它们分析的方法。
