Polyphenols susceptible to migrate from cork stoppers to wine

Varea, S; García‐Vallejo, M. C.; Cadahía, Estrella; Simón, Brígida Fernández de

doi:10.1007/s002170100327

Cited by 32 publications

(2 citation statements)

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“…In addition, storage conditions such as temperature and light exposure in the cellar are also relevant to the maturation of wine [ 3 ], but not all of them can influence the different aspects of wine quality in the same way (for example, aroma and color profiles). Wine ageing in bottles can be impacted by the quality of the closure used [ 4 , 5 , 6 , 7 ], which can drastically affect the commercial quality of the product, consumer preferences and, in general, the reputation of the winery. For example, a natural one-piece cork closure of low quality may be too permeable to air or may contract due to dehydration (due to a very low environmental relative humidity), leading to breakage of the closure, or to wine oxidation [ 8 , 9 , 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures

Betnga

Longo

Merkytė

et al. 2021

Foods

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Volatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wine after 30 months of storage in bottles. Each wine was sealed with closures made of a ‘blend’ (B) of natural cork microgranules and polymers without glue and was compared with wines closed with other types of corks (C; a technical cork 1 + 1, or an agglomerated natural cork or a natural one-piece cork). Glutathionyl caftaric acid (GRP) was inversely correlated with total SO2 content and was higher in all three red wines closed with B compared to C, whereas epicatechin was higher in three wines closed with C compared to B. Three volatile compounds formed by fermentation (ethyl butanoate, isoamyl lactate, and octanol) were inversely correlated with both free and total SO2. In terms of their volatile profiles, ethyl octanoate and 2,3-butanediol were significantly higher in the Lagrein red wines closed with C closures, whereas no significant difference was observed in Merlot, Lagrein rosé and St. Magdalener wines. Small differences in some phenolic compounds due to the type of closure were found: GRP, syringic acid, (+)-catechin, and (−)-epicatechin differentiated the Merlot wines closed with B from the C closures. Protocatechuic acid and GRP levels differentiated the Lagrein red wines according to their closure type, whereas only (−)-epicatechin differentiated the Lagrein rosé wines. GRP, caffeic acid, (−)-epicatechin, and anthocyanin content differentiated the St. Magdalener wines according to their closure type. Even though St. Magdalener and Lagrein rosé closed with C could be distinguished from those closed with B by using the (sensory) triangle test (α = 0.05), these differences appeared to be relative as it did not include all the wines in a systematic manner.

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Section: Introductionmentioning

confidence: 99%

Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures

Betnga

Longo

Merkytė

et al. 2021

Foods

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“…The unique properties of cork, including long-lasting flexibility, hydrophobicity and gas permeability, make it still today the first choice for wine producers as a closure for bottled wine [1,2]. The complex chemical composition of cork, together with its importance in the wine industry, has resulted in the investigation of extractable compounds that can be released from the cork into the solution having become a subject of great interest [3][4][5]. Within the extractable components, volatiles including terpenes, alcohols, aldehydes and pyrazines, among others, deserve special attention [6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Investigation of Volatiles in Cork Samples Using Chromatographic Data and the Superposing Significant Interaction Rules (SSIR) Chemometric Tool

Besalú

Prat²,

Anticó

2020

Biomolecules

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This study describes a new chemometric tool for the identification of relevant volatile compounds in cork by untargeted headspace solid phase microextraction and gas chromatography mass spectrometry (HS-SPME/GC-MS) analysis. The production process in cork industries commonly includes a washing procedure based on water and temperature cycles in order to reduce off-flavors and decrease the amount of trichloroanisole (TCA) in cork samples. The treatment has been demonstrated to be effective for the designed purpose, but chemical changes in the volatile fraction of the cork sample are produced, which need to be further investigated through the chemometric examination of data obtained from the headspace. Ordinary principal component analysis (PCA) based on the numerical description provided by the chromatographic area of several target compounds was inconclusive. This led us to consider a new tool, which is presented here for the first time for an application in the chromatographic field. The superposing significant interaction rules (SSIR) method is a variable selector which directly analyses the raw internal data coming from the spectrophotometer software and, combined with PCA and discriminant analysis, has been able to separate a group of 56 cork samples into two groups: treated and non-treated. This procedure revealed the presence of two compounds, furfural and 5-methylfurfural, which are increased in the case of treated samples. These compounds explain the sweet notes found in the sensory evaluation of the treated corks. The model that is obtained is robust; the overall sensitivity and specificity are 96% and 100%, respectively. Furthermore, a leave-one-out cross-validation calculation revealed that all of the samples can be correctly classified one at a time if three or more PCA descriptors are considered.

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Cork

Zajączkowska

2016

Encyclopedia of Life Sciences

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Cork occurs in stems, roots, petioles as well as in some fruits or bud scales. It is usually formed from phellogen. Cork cells are usually tightly packed, dead and filled with air. Suberin is deposited along with waxes on the primary wall of cork cells. In addition to natural cork in intact plants, wound cork can develop after wounding. There are also specific structures of cork in some groups of plants, such as aerenchymatous phellem, polyderm, interxylary cork and the storied cork which is formed without the involvement of phellogen in some monocotyledons. Cork creates a physico‐chemical barrier that protects against water loss and pathogen invasion, but in some cases, it facilitates an exchange of gases between a plant's roots and its stem. Cork is characterised by low density; high elasticity; high resistance to compression; a low Poisson's ratio; low thermal, water and gas conductivity and the slow propagation of sound waves. Key Concepts Typical cork with tightly packed cells forms a physico‐chemical barrier, protecting a plant against water loss and pathogen invasion. Loosely arranged cork cells may facilitate gas exchange in flooded plants. Cork is usually formed in plants during secondary growth through activity of the phellogen, a secondary meristem. In monocotyledons with abnormal secondary growth, the storied cork is formed which develops from parenchyma cells. The cell walls of cork are subject to various modifications, the most important of which is adcrustation with suberin. The degree of cork cell wall suberisation may be modified depending on the environment. Cork can be considered as a natural form of the so‐called cellular solid structures known in technology.

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Polyphenols susceptible to migrate from cork stoppers to wine

Cited by 32 publications

References 0 publications

Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures

Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures

Investigation of Volatiles in Cork Samples Using Chromatographic Data and the Superposing Significant Interaction Rules (SSIR) Chemometric Tool

Cork

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