Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact
During bottling aging, the wine comes into contact with the cork stopper due to the horizontal position of the bottle. The release of compounds, such as cork phenolic compounds, thus take place between the cork and the wine, depending on the type of cork stopper and the surface treatments applied....
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2023-07-01
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| Series: | OENO One |
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| Online Access: | https://oeno-one.eu/article/view/7393 |
| _version_ | 1797775651454844928 |
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| author | Anne-Laure Gancel Michaël Jourdes Alexandre Pons Pierre-Louis Teissedre |
| author_facet | Anne-Laure Gancel Michaël Jourdes Alexandre Pons Pierre-Louis Teissedre |
| author_sort | Anne-Laure Gancel |
| collection | DOAJ |
| description |
During bottling aging, the wine comes into contact with the cork stopper due to the horizontal position of the bottle. The release of compounds, such as cork phenolic compounds, thus take place between the cork and the wine, depending on the type of cork stopper and the surface treatments applied. Many publications describe the extraction of these phenolic compounds in wine or hydroalcoholic solutions from natural corks, but few address microagglomerated corks, which are increasingly used by winemakers to seal their bottles. The aim of this study was therefore to compare the polyphenols, mainly hydrolysable tannins, transferred from natural and microagglomerated corks treated with supercritical CO2 into hydroalcoholic solutions. For this purpose, polyphenols released in macerates of natural and microagglomerated cork stoppers were identified and quantified by HPLC-DAD-ESI-QQQ. Suberic acid was also quantified. In this study, despite the high intra-“natural cork stopper” variability, significant differences were found between both types of stoppers for all polyphenols, the agglomerated corks releasing significantly less polyphenols; i.e., 25 times less. In contrast, suberic acid was extracted from both types of corks in similar concentrations; therefore, its extractability was not impacted by the type of stopper. A sensory profile was also carried out on the macerates. Macerates of natural cork stoppers were perceived with notes of “cardboard, dust, plank, wood” and “cork taint” significantly higher than supercritical CO2 treated microagglomerated cork stopper macerates. Moreover, the natural cork macerate with the highest content in polyphenol was perceived as being more bitter than that of microagglomerated cork stoppers.
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| first_indexed | 2024-03-12T22:38:44Z |
| format | Article |
| id | doaj.art-beef47f958db49799bfaea3358bdf904 |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-03-12T22:38:44Z |
| publishDate | 2023-07-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-beef47f958db49799bfaea3358bdf9042023-07-21T11:15:18ZengInternational Viticulture and Enology SocietyOENO One2494-12712023-07-0157310.20870/oeno-one.2023.57.3.7393Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impactAnne-Laure Gancel0Michaël Jourdes1Alexandre Pons2Pierre-Louis Teissedre3Université de Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, ISVV, 33140 Villenave d’OrnonUniversité de Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, ISVV, 33140 Villenave d’OrnonUniversité de Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, ISVV, 33140 Villenave d’Ornon - Tonnellerie Seguin-Moreau, ZI Merpins, 16103, CognacUniversité de Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, ISVV, 33140 Villenave d’Ornon During bottling aging, the wine comes into contact with the cork stopper due to the horizontal position of the bottle. The release of compounds, such as cork phenolic compounds, thus take place between the cork and the wine, depending on the type of cork stopper and the surface treatments applied. Many publications describe the extraction of these phenolic compounds in wine or hydroalcoholic solutions from natural corks, but few address microagglomerated corks, which are increasingly used by winemakers to seal their bottles. The aim of this study was therefore to compare the polyphenols, mainly hydrolysable tannins, transferred from natural and microagglomerated corks treated with supercritical CO2 into hydroalcoholic solutions. For this purpose, polyphenols released in macerates of natural and microagglomerated cork stoppers were identified and quantified by HPLC-DAD-ESI-QQQ. Suberic acid was also quantified. In this study, despite the high intra-“natural cork stopper” variability, significant differences were found between both types of stoppers for all polyphenols, the agglomerated corks releasing significantly less polyphenols; i.e., 25 times less. In contrast, suberic acid was extracted from both types of corks in similar concentrations; therefore, its extractability was not impacted by the type of stopper. A sensory profile was also carried out on the macerates. Macerates of natural cork stoppers were perceived with notes of “cardboard, dust, plank, wood” and “cork taint” significantly higher than supercritical CO2 treated microagglomerated cork stopper macerates. Moreover, the natural cork macerate with the highest content in polyphenol was perceived as being more bitter than that of microagglomerated cork stoppers. https://oeno-one.eu/article/view/7393natural cork stoppersmicroagglomerated cork stopperspolyphenolsellagitanninssuberic acidsensory impact |
| spellingShingle | Anne-Laure Gancel Michaël Jourdes Alexandre Pons Pierre-Louis Teissedre Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact OENO One natural cork stoppers microagglomerated cork stoppers polyphenols ellagitannins suberic acid sensory impact |
| title | Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact |
| title_full | Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact |
| title_fullStr | Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact |
| title_full_unstemmed | Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact |
| title_short | Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact |
| title_sort | migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact |
| topic | natural cork stoppers microagglomerated cork stoppers polyphenols ellagitannins suberic acid sensory impact |
| url | https://oeno-one.eu/article/view/7393 |
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