Effect of wine style on the perception of 2,4,6-trichloroanisole, a compound related to cork taint in wine

Valeria Mazzoleni, Luana Maggi

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

24 Citazioni (Scopus)

Abstract

2,4,6-Trichloroanisole (TCA) is a fungal metabolite that can contaminate cork stoppers and wines producing a very unpleasant mouldy odour (cork taint). Sensory control is very widely used for the detection of possible TCA presence in corks and wine, but the correct identiWcation of TCA, especially at low concentrations, can be diYcult. The aim of this study was to show how wine styles can aVect the ability of the same panel to perceive TCA. For this purpose, a panel was selected, according to the panelists’ sensitivity to the TCA stimulus. The triangle test, a sensory diVerence test, was carried out by the panel with both white and red wines, using samples both free from TCA and spiked with known quantities of this contaminant. The results showed that the panelists identiWed the diVerence caused by the added TCA at diVerent signiWcance levels, depending on the wine style, so TCA detection was inXuenced by wine style for the selected panel.
Lingua originaleEnglish
pagine (da-a)694-699
Numero di pagine6
RivistaFood Research International
Volume40
DOI
Stato di pubblicazionePubblicato - 2007
Pubblicato esternamenteYes

Keywords

  • 2,4,6-Trichloroanisole
  • Cork taint
  • Triangle test
  • Wines

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