Use of a plastic film to eliminate the cork taint of a contaminated wine – improvement of organoleptic quality

María Reyes González-Centeno,Kleopatra Chira,Sophie Tempère,Pierre-Louis Teissedre

doi:10.20870/ives-tr.2020.4540

Abstract

Cork taint, generally recognized by a musty or moldy off-flavor, is a serious problem facing the industry today when putting wines on the market. To assess the effectiveness of a food-grade plastic film in removing the compounds concerned, trials were carried out under real conditions. It was found that enological parameters as well as color are maintained, and there is no absorption of phenolic compounds or oak aromas. The plastic film improves the organoleptic quality of wines contaminated with haloanisoles, by reducing the concentration of compounds that give the cork taint and mask oaky and/or fruity aromas.

Highlights

Sourced from the research article “Use of alimentary film for selective sorption of haloanisoles from contaminated red wine” (Food Chemistry, 2020)[1]
It was found that enological parameters as well as color are maintained, and there is no absorption of phenolic compounds or oak aromas
The plastic film improves the organoleptic quality of wines contaminated with haloanisoles, by reducing the concentration of compounds that give the cork taint and mask oaky and/or fruity aromas.

Summary

Introduction

Sourced from the research article “Use of alimentary film for selective sorption of haloanisoles from contaminated red wine” (Food Chemistry, 2020)[1]. The plastic film improves the organoleptic quality of wines contaminated with haloanisoles, by reducing the concentration of compounds that give the cork taint and mask oaky and/or fruity aromas.

Results

Conclusion