Musty and Moldy Taint in Wines: A Review
The literature about musty and moldy taint—the so-called cork taint—in wines is varied because there are many different molecules involved in this wine defect. Chloroanisoles are the most relevant compound responsible for cork taint and of these, 2,4,6-trichloroanisole (TCA) is the most common, but...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/6/2/41 |
| _version_ | 1797565220059611136 |
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| author | Maria Carla Cravero |
| author_facet | Maria Carla Cravero |
| author_sort | Maria Carla Cravero |
| collection | DOAJ |
| description | The literature about musty and moldy taint—the so-called cork taint—in wines is varied because there are many different molecules involved in this wine defect. Chloroanisoles are the most relevant compound responsible for cork taint and of these, 2,4,6-trichloroanisole (TCA) is the most common, but 2,3,4,6-tetrachloroanisole (TeCA) and 2,4,6-tribromoanisole (TBA) can also be responsible of this defect. For other compounds involved in cork taint, geosmin and 2-methylisoborneol (2-MIB) are responsible for earthy off-flavor; pyrazines cause vegetable odors, and guaiacol results in smoked, phenolic and medicinal defects. Off-odors of mushroom in wines are caused by 1-octen-3-ol and 1-octen-3-one coming from grapes contaminated by bunch rot (<i>Botrytis cinerea</i>). The sensory aspects of these molecules are illustrated in this review. Generally, the most important cause of this wine contamination is the natural cork of bottle stoppers, but this is not always true. Different origins of contamination include air pollution of the cellars, wood materials, barrels and chips. A review of the possible prevention or remedial treatments to cork taint is also presented. The best solution for this off-flavor is to prevent the wine contaminations. |
| first_indexed | 2024-03-10T19:09:00Z |
| format | Article |
| id | doaj.art-3ebe5f00273b404ca3c92bac777b5ce3 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T19:09:00Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-3ebe5f00273b404ca3c92bac777b5ce32023-11-20T03:57:30ZengMDPI AGBeverages2306-57102020-06-01624110.3390/beverages6020041Musty and Moldy Taint in Wines: A ReviewMaria Carla Cravero0CREA, Council for Agricultural Research and Economics, Research Centre for Viticulture and Enology, Via Pietro Micca, 35, 14100 Asti, ItalyThe literature about musty and moldy taint—the so-called cork taint—in wines is varied because there are many different molecules involved in this wine defect. Chloroanisoles are the most relevant compound responsible for cork taint and of these, 2,4,6-trichloroanisole (TCA) is the most common, but 2,3,4,6-tetrachloroanisole (TeCA) and 2,4,6-tribromoanisole (TBA) can also be responsible of this defect. For other compounds involved in cork taint, geosmin and 2-methylisoborneol (2-MIB) are responsible for earthy off-flavor; pyrazines cause vegetable odors, and guaiacol results in smoked, phenolic and medicinal defects. Off-odors of mushroom in wines are caused by 1-octen-3-ol and 1-octen-3-one coming from grapes contaminated by bunch rot (<i>Botrytis cinerea</i>). The sensory aspects of these molecules are illustrated in this review. Generally, the most important cause of this wine contamination is the natural cork of bottle stoppers, but this is not always true. Different origins of contamination include air pollution of the cellars, wood materials, barrels and chips. A review of the possible prevention or remedial treatments to cork taint is also presented. The best solution for this off-flavor is to prevent the wine contaminations.https://www.mdpi.com/2306-5710/6/2/41moldy taintcork taintTCATBAgeosmin2-methylisoborneol |
| spellingShingle | Maria Carla Cravero Musty and Moldy Taint in Wines: A Review Beverages moldy taint cork taint TCA TBA geosmin 2-methylisoborneol |
| title | Musty and Moldy Taint in Wines: A Review |
| title_full | Musty and Moldy Taint in Wines: A Review |
| title_fullStr | Musty and Moldy Taint in Wines: A Review |
| title_full_unstemmed | Musty and Moldy Taint in Wines: A Review |
| title_short | Musty and Moldy Taint in Wines: A Review |
| title_sort | musty and moldy taint in wines a review |
| topic | moldy taint cork taint TCA TBA geosmin 2-methylisoborneol |
| url | https://www.mdpi.com/2306-5710/6/2/41 |
| work_keys_str_mv | AT mariacarlacravero mustyandmoldytaintinwinesareview |