| Title: | New Insights on the Scalping Phenomenon of Volatile Sulphur Compounds on Micro-Agglomerated Wine Closures |
| Author(s): | De La Burgade R; Nolleau V; Godet T; Galy N; Tixador D; Loisel C; Sommerer N; Roland A; |
| Address: | "SPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France. DIAM Bouchage, 3 Rue des Salines, 66400 Ceret, France" |
| DOI: | 10.3390/molecules28135094 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| 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" |
| Keywords: | Sulfur Compounds/analysis *Wine/analysis Adsorption Taste Permeability *Volatile Organic Compounds/analysis scalping sorption volatile sulphur compounds wine closure; |
| Notes: | "PubMed-not-MEDLINEDe La Burgade, Remi Nolleau, Valerie Godet, Teddy Galy, Nicolas Tixador, Dimitri Loisel, Christophe Sommerer, Nicolas Roland, Aurelie eng DIAM Bouchage/ Switzerland 2023/07/14 Molecules. 2023 Jun 29; 28(13):5094. doi: 10.3390/molecules28135094" |
