GONZALEZ-CENTENO, Maria Reyes; TEMPERE, Sophie; TEISSEDRE, Pierre Louis; CHIRA, Kleopatra

doi:10.1016/j.foodchem.2020.128364

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GONZALEZ-CENTENO, Maria Reyes
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

TEMPERE, Sophie
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

TEISSEDRE, Pierre Louis

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Food Chemistry. 2021, vol. 350

Résumé en anglais

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.< Réduire

Mots clés en anglais

6-Trichloroanisole

Oak wood barrel

Plastic film

Phenolic composition

Aroma profile

Sensory analysis

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Use of alimentary film for selective sorption of haloanisoles from contaminated red wine

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