TY - JOUR
T1 - Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine
AU - Giacosa, Simone
AU - Gabrielli, Mario
AU - Torchio, Fabrizio
AU - Río Segade, Susana
AU - Moar Grobas, Ana Maria
AU - Ricauda Aimonino, Davide
AU - Gay, Paolo
AU - Gerbi, Vincenzo
AU - Maury, Chantal
AU - Rolle, Luca
AU - Rolle', Luca
PY - 2019
Y1 - 2019
N2 - Electrolyzed water (EW) has attracted much recent attention as a high-performance, new technology for its potential use in the food industry. However, the risk of postharvest EW treatments of winegrapes destined for winemaking is the chloroanisoles formation in the final product. In the present study, we investigated the impact of postharvest grape EW and storage treatments on the occurrence of these compounds in wine, 2,4,6-trichloroanisole (TCA) being the main compound responsible for the cork taint off-flavor due to its extremely low perception threshold. The results revealed that the presence of TCA in the wines depended on the concentration of residual free chlorine in the must from the EW treatment. Particularly, TCA was not detected in wine when active chlorine concentrations higher than 0.005 mg/L were present in the must. Chloroanisole and chlorophenol levels in wine were strongly affected not only by EW but also by grape storage conditions (temperature, time, sunlight exposition). The results showed that the 24-hours grape storage at a controlled temperature of 20 °C in the dark, after EW treatment, resulted in the highest TCA concentrations in wines (7.3 ± 2.7 ng/L), while storage and withering in sunlight seemed to mitigate its presence in wine. This could suggest that microbiological formation of chloroanisoles may have been influenced by the storage temperature and germicidal effect of UV light. Biochemical mechanism of chloroanisoles production in grapes and wine is unknown, but the combination of residual free chlorine on the grape surface and the controlled storage conditions in the dark may have positively influenced the bio-formation of chloroanisoles and therefore their presence in wine.
AB - Electrolyzed water (EW) has attracted much recent attention as a high-performance, new technology for its potential use in the food industry. However, the risk of postharvest EW treatments of winegrapes destined for winemaking is the chloroanisoles formation in the final product. In the present study, we investigated the impact of postharvest grape EW and storage treatments on the occurrence of these compounds in wine, 2,4,6-trichloroanisole (TCA) being the main compound responsible for the cork taint off-flavor due to its extremely low perception threshold. The results revealed that the presence of TCA in the wines depended on the concentration of residual free chlorine in the must from the EW treatment. Particularly, TCA was not detected in wine when active chlorine concentrations higher than 0.005 mg/L were present in the must. Chloroanisole and chlorophenol levels in wine were strongly affected not only by EW but also by grape storage conditions (temperature, time, sunlight exposition). The results showed that the 24-hours grape storage at a controlled temperature of 20 °C in the dark, after EW treatment, resulted in the highest TCA concentrations in wines (7.3 ± 2.7 ng/L), while storage and withering in sunlight seemed to mitigate its presence in wine. This could suggest that microbiological formation of chloroanisoles may have been influenced by the storage temperature and germicidal effect of UV light. Biochemical mechanism of chloroanisoles production in grapes and wine is unknown, but the combination of residual free chlorine on the grape surface and the controlled storage conditions in the dark may have positively influenced the bio-formation of chloroanisoles and therefore their presence in wine.
KW - Chloroanisoles
KW - Cork taint
KW - Electrolyzed water
KW - Grapes
KW - Postharvest treatments
KW - Storage conditions
KW - Chloroanisoles
KW - Cork taint
KW - Electrolyzed water
KW - Grapes
KW - Postharvest treatments
KW - Storage conditions
UR - http://hdl.handle.net/10807/155384
U2 - 10.1016/j.foodres.2019.02.034
DO - 10.1016/j.foodres.2019.02.034
M3 - Article
SN - 0963-9969
VL - 120
SP - 235
EP - 243
JO - Food Research International
JF - Food Research International
ER -