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Use of alimentary film for selective sorption of haloanisoles from contaminated red wine
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | GONZALEZ-CENTENO, Maria Reyes | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEMPERE, Sophie | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEISSEDRE, Pierre Louis | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | CHIRA, Kleopatra | |
| dc.date.accessioned | 2021-12-06T16:32:21Z | |
| dc.date.available | 2021-12-06T16:32:21Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/124007 | |
| dc.description.abstractEn | Haloanisoles (HAs) are known to compromise wine quality because of their mouldy off-flavours. Up to now no treatment exists to eliminate the presence of these unpleasant volatiles in wine. This research aimed i) to assess the alimentary plastic film efficacy to remove or lessen HAs content in polluted wines; and ii) to evaluate its impact on wine quality. The film-treatment reduced significantly (p < 0,05) the 2,4,6-trichloroanisole (TCA) content of initial wine. This decrease became more noticeable as the contact time film-wine increased. Chromatic characteristics, phenolic and proanthocyanidin contents, and woody aroma profile did not change because of the film-treatment. A significant sorption of certain esters was observed, but as HAs were removed under detection thresholds, fruity perception of wines was improved. Globally, the alimentary plastic film was able to improve the organoleptic quality of wines contaminated with HAs, by reducing the cork taint and enhancing their overall fruity aroma. | |
| dc.language.iso | EN | en_US |
| dc.subject.en | 2 | |
| dc.subject.en | 4 | |
| dc.subject.en | 6-Trichloroanisole | |
| dc.subject.en | Oak wood barrel | |
| dc.subject.en | Plastic film | |
| dc.subject.en | Phenolic composition | |
| dc.subject.en | Aroma profile | |
| dc.subject.en | Sensory analysis | |
| dc.title.en | Use of alimentary film for selective sorption of haloanisoles from contaminated red wine | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.foodchem.2020.128364 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | Food Chemistry | en_US |
| bordeaux.volume | 350 | en_US |
| bordeaux.hal.laboratories | Unité de Recherche Oenologie - EA 4577 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.export | false | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2021&rft.volume=350&rft.au=GONZALEZ-CENTENO,%20Maria%20Reyes&TEMPERE,%20Sophie&TEISSEDRE,%20Pierre%20Louis&CHIRA,%20Kleopatra&rft.genre=article |
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