New Insights on the Scalping Phenomenon of Volatile Sulphur Compounds on Micro-Agglomerated Wine Closures.
Molecules
; 28(13)2023 Jun 29.
Article
em En
| MEDLINE
| ID: mdl-37446755
ABSTRACT
Flavour scalping in wine is a well-known phenomenon that is defined as the sorption of flavour compounds on wine closures. While the impact of closure type was the object of several studies, no research has addressed the impact of wine closure permeability on flavour scalping. For that purpose, the adsorption of volatile sulphur compounds (VSCs) on four micro-agglomerated wine cork closures was investigated by soaking them in model and Shiraz wines for 7 days. From a kinetic point of view, most of the VSCs were quickly scalped after 1 h of soaking, and this effect increased after 6 h until reaching a plateau. Most importantly, no significant impact of the closure on the kinetics and adsorption rates of the VSCs was found. As to the quantitative aspects, VSC sorption on closures accounted for 1% to 5% of the initial VSCs present in the wines only, meaning that the impact was negligible under oenological conditions.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Vinho
/
Compostos Orgânicos Voláteis
Idioma:
En
Revista:
Molecules
Assunto da revista:
BIOLOGIA
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
França