Transcript Basic Wine Chemistry - Senior Chemistry

Basic Wine Chemistry
Glossary of Terms
Sirromet Wines Pty Ltd
850-938 Mount Cotton Rd
Mount Cotton Queensland
Australia 4165
www.sirromet.com
Courtesy of Jessica Ferguson
Assistant Winemaker & Site Chemist
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eugenol +
isoeugenol
2
vanillin
1.5
4-methyl guaiacol
1
0.5
0
cis-oak lactone
trans-oak lactone
5-methyl furfural
furfural
Trial Average
Barrel A
• Acids
– Essential for good taste structure
– Prevent growth of micro organisms
• Alcohols
– Mostly ethanol
– Concentration affects taste
• Sugars
– Fructose and glucose in grapes (sweetest of berries)
– Dry wines have almost none
– Residual sugars off-set acidity
• Polyphenols
– Main flavor components of red wine
– Anthocyanins give red color
– Potential health benefits
• Volatile Compounds
– Largest class
– Major contributor to flavor
Cl
O
H 3C
Cl
Cl
H
H
O
®
Natural Advantage
Ana Cristina Mesquita, M.Sc., R&D Manager
Carlos Macku, Ph.D., Director of Technical Services
TCA & Cork
• There are 2 types of bonding forces that attract TCA molecules to the cork matrix:
Hydrogen Bonding
Cl
O
H 3C
Cl
Cl
O
Cl
CH3
Cl
Cl
van der Waals
Interactions
O
Cl
CH3
Cl
Cl
= TCA
TCA Facts
• TCA stands for 2,4,6-Trichloroanisole
• TCA is a naturally occurring metabolite produced by several fungus species
CORK
• TCA poses no toxic effect at naturally occurring levels
• TCA is detectable by the human nose in parts per trillion (ppt)
TCA
INNOCORK®
CORK SUPPLY
GROUP
• TCA, once formed, is chemically stable & easily adsorbed by many natural &
synthetic materials
• TCA is pervasive in nature & industry & has been found in
–
Many foods & beverages, e.g. coffee & cocoa beans, wine & beer…even bottled &
municipal drinking water!
–
Packaging materials, e.g. wood, paper, cardboard & plastics
TCA & Wine
• TCA in wine is detectable at low ppt
• Sensory detection of TCA varies from person to person, between men & women, &
between people living at different latitudes
• In a range between 1 & 10ppt TCA can either be:
CORK
–
–
–
Undetected
Detected as a musty ‘corked' note, or
Act as a masking agent on desired flavors or aromas
TCA
Masking Effect
Musty / Corked
Undetected
INNOCORK®
ppq
CORK SUPPLY
GROUP
10
ppt
100
1
2
TCA Sensory Detection Scale
3
4
5
6
7
8
9
10
TCA Facts
• TCA stands for 2,4,6-Trichloroanisole
• TCA is a naturally occurring metabolite produced by several fungus species
CORK
• TCA poses no toxic effect at naturally occurring levels
• TCA is detectable by the human nose in parts per trillion (ppt)
TCA
INNOCORK®
CORK SUPPLY
GROUP
• TCA, once formed, is chemically stable & easily adsorbed by many natural &
synthetic materials
• TCA is pervasive in nature & industry & has been found in
–
Many foods & beverages, e.g. coffee & cocoa beans, wine & beer…even bottled &
municipal drinking water!
–
Packaging materials, e.g. wood, paper, cardboard & plastics
TCA & Cork & Wine
• TCA is naturally more strongly attracted to ethanol that it is to cork
• So when a TCA-tainted cork comes in contact with the ethanol in wine, the TCA
molecule unlatches from the cork matrix & is released into the wine
• We call this ‘Releasable TCA’
Cl
O
H 3C
Cl
Cl
CORK
Releasable TCA
H
TCA
H
INNOCORK®
CORK SUPPLY
GROUP
O