Abstract
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 (Botrytis cinerea). 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.
Highlights
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
Musty and moldy taint in wine is an important off-flavor in the wine production, generally correlated to the cork stoppers used to plug the wine bottles
Cork stoppers were used for many years in wine industry and they are still very important because many consumers in Europe and China still associate them with high quality wine
Summary
Musty and moldy taint in wine is an important off-flavor in the wine production, generally correlated to the cork stoppers used to plug the wine bottles. Cork stoppers were used for many years in wine industry and they are still very important because many consumers in Europe and China still associate them with high quality wine. Cork oak (Quercus suber L.) forest cultivation is an important economic activity in many. Studies found that moldy-off flavor can be caused by different compounds, and the contamination of the wine is not always attributable to the cork stoppers. It can take place starting from the grapes up to wine storage in the cellar [4].
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