Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines.

2,4,6-Trichloroanisole (TCA) ADSI cork powder chromatic characteristics fining agent phenolic profile volatile profile wine

Journal

Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009

Informations de publication

Date de publication:
19 Jul 2022
Historique:
received: 05 06 2022
revised: 01 07 2022
accepted: 15 07 2022
entrez: 27 7 2022
pubmed: 28 7 2022
medline: 29 7 2022
Statut: epublish

Résumé

Trichloroanisole (TCA) in wine results in a sensory defect called "cork taint", a significant problem for the wine industry. Wines can become contaminated by TCA absorption from the atmosphere through contaminated wood barrels, cork stoppers, and wood pallets. Air-depleted solvent-impregnated (ADSI) cork powder (CP) was used to mitigate TCA in wines. The ADSI CP (0.25 g/L) removed 91% of TCA (6 ng/L levels), resulting in an olfactory activity value of 0.14. A Freundlich isotherm described ADSI CP TCA adsorption with irreversible adsorption and a K

Identifiants

pubmed: 35889486
pii: molecules27144614
doi: 10.3390/molecules27144614
pmc: PMC9322358
pii:
doi:

Substances chimiques

Anisoles 0
Powders 0
Solvents 0
2,4,6-trichloroanisole 31O3X41254

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Fundação para a Ciência e Tecnologia
ID : UIDB/00616/2020
Organisme : Fundação para a Ciência e Tecnologia
ID : UIDP/00616/2020
Organisme : Norte2020 - Programa Operacional Regional do Norte 2014/2020
ID : NORTE-01-0145-FEDER-000041

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Auteurs

Fernanda Cosme (F)

Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Sara Gomes (S)

Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Alice Vilela (A)

Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Luís Filipe-Ribeiro (L)

Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Fernando M Nunes (FM)

Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

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Classifications MeSH