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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGONZALEZ-CENTENO, Maria Reyes
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEMPERE, Sophie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHIRA, Kleopatra
dc.date.accessioned2021-12-06T16:32:21Z
dc.date.available2021-12-06T16:32:21Z
dc.date.issued2021
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/124007
dc.description.abstractEnHaloanisoles (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.isoENen_US
dc.subject.en2
dc.subject.en4
dc.subject.en6-Trichloroanisole
dc.subject.enOak wood barrel
dc.subject.enPlastic film
dc.subject.enPhenolic composition
dc.subject.enAroma profile
dc.subject.enSensory analysis
dc.title.enUse of alimentary film for selective sorption of haloanisoles from contaminated red wine
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2020.128364en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Chemistryen_US
bordeaux.volume350en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&amp;rft_val_fmt=info:ofi/fmt:kev:mtx:journal&amp;rft.jtitle=Food%20Chemistry&amp;rft.date=2021&amp;rft.volume=350&amp;rft.au=GONZALEZ-CENTENO,%20Maria%20Reyes&amp;TEMPERE,%20Sophie&amp;TEISSEDRE,%20Pierre%20Louis&amp;CHIRA,%20Kleopatra&amp;rft.genre=article


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