Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines
Abstract
Bottle fermented sparkling wine in South Africa is known as Méthode Cap Classique which is based on
the method used in France for Champagne. The use of cork, instead of a crown cap during the second
fermentation in sparkling wine was investigated for its effect on the phenolic profile of wines. Phenolic
acids susceptible to migration from cork into wine were studied in two-disc corks from three different
commercial suppliers, coded as Cork A, Cork R and Cork C and a crown cap closure. Gallic, caftaric,
caffeic and p-coumaric acids were quantified in all samples using a liquid chromatographic technique.
Physicochemical parameters were also measured in the wine using a spectrophotometric technique. Total
acidity and pH were not significantly different among the wines. Cork R wines were however significantly
different in alcohol. Residual sugar for all samples was below the limit of detection. Gallic acid was
significantly highest in Cork A wines, which indicates the contribution of Cork A to the concentration of
this compound in the wine. Different cork types are assumed to release different concentrations of phenolic
compounds. This may be due to differences in surface roughness of cork that would increase the surface
area in contact with the wine. Therefore, corks from different origins (suppliers) could be used to bring
about subtle differences to the wine.
Downloads
References
Azevedo, J., Fernandes, I., Lopes, P., Roseira, I., Cabral, M., Mateus, N. & Freitas, V., 2014. Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance. Eur. Food Res. Technol. 239, 951-960.
Conde, E. Cadahia, E. Garcia-Vallejo, M.C. Gonzalez-Adrados, J.R., 1998. Chemical characterization of reproduction cork from Spanish Quercus suber. J. Wood Chem. Technol. 18, 447-469.
Fernandes, A., Fernandes, I., Cruz, L., Mateus, N., Cabral, M. & De Freitas, V., 2009. Antioxidant and biological properties of bioactive phenolic compounds from Quercus suber L. J. Agric. Food Chem. 57, 11154-11160.
Gabrielli, M., Fracasetti, D. & Tirelli, A., 2016. Release of phenolic compounds from cork stoppers and its effect on protein-haze. Food Control 62, 330-336.
Hopfer, H., Ebeler, S.E. & Haymann, H., 2012. The combined effects of storage temperature and packaging type on sensory and chemical properties of Chardonnay. J. Agric. Food Chem. 60, 10743-10754.
Hornedo-Ortega, R., González-Centeno, M.R., Chira, K., Jourdes, M., Teissedre, P-L., 2020. Phenolic compounds of grapes and wines: Key compounds and implications in sensory perception. In: Winemaking-stabilization, Aging Chemistry and Biochemistry. IntechOpen.
Lingua, M.S., Fabani, M.P., Wunderlin, D.A. & Baroni, M.V., 2016. From grape to wine: Changes in phenolic composition and its influence on antioxidant activity. Elsevier. Food Chem. 208, 228-238.
Lopes, P., Silva, M.A., Pons, A., Tominaga, T., Lavigne, V., Saucier, C., Dariet, P., Teissedre, P.L. & Dubourdieu, D., 2009. Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of Sauvignon blanc wine during bottle storage. J. Agric. Food Chem. 57, 10261-10270.
Marin, A.B., Jørgensen, E.M., Kennedy, J.A. & Ferrier, J., 2007. Effects of bottle closure type on consumer perception of wine quality. Am. J. Enol. Vitic. 58, 182-191.
Mazzoleni, V., Caldentey, P. & Silva, A., 1998. Phenolic compounds in cork used for production of wine stoppers as affected by storage and boiling of cork slabs. Am. J. Enol. Vitic. 49, 6-10.
Minnaar, P., Ntushelo, N., Ngqumba, Z., van Breda, V. & Jolly, N., 2015. Effect of Torulaspora delbrueckii yeast on the anthocyanin and flavanol concentrations of Cabernet franc and Pinotage wines. S. Afr. J. Enol. Vitic. 36, 50-58.
Minnaar, P., Nyobo, L., Jolly, N., Ntushelo, N. & Meiring, S., 2018. Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes. Food Chem. 268, 287-291.
Mitić, M.N., Obradović, M.V., Grahovac, Z.B. & Pavlović, A.N., 2010. Antioxidant capacities and phenolic levels of different varieties of Serbian white wines. Molecules 15, 2016-2027.
Morena, N., Lopes, P., Ferreira, H., Cabral, M. & de Pinho, P.G., 2016. Influence of packaging and ageing on the red wine volatile composition and sensory attributes. Food Pack. Shelf life 8, 14-23.
Pinto, J., Oliveira, A.S., Lopes, P., Roseira, I., Cabral, M., de Lourdes-Bastos, M. & Guedes de Pinho, P., 2019. Characterisation of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and 1H NMR metabolomics approaches. Food Chem. 271, 639-649.
Prat, C., Besalú, E., Bañares, L. & Anticó, E., 2011. Multivariate analysis of volatile compounds detected by headspace solid-phase micro-extraction / gas chromatography: A tool for sensory classification of cork stoppers. Food Chem. 126, 1978-1984.
Rives, J., Fernández-Rodríguez, I., Rieradevall, J. & Gabarrell, X., 2012. Environmental analysis of the production of Champagne cork stoppers. J. Clean. Prod. 25, 1-13.
Shapiro, S.S. & Wilk, M.B., 1965. An analysis of Variance Test for Normality (complete samples), Biometrika 52, 591-611.
Silva, S.P., Sabino, M.A., Fernandes, E.M., Correlo, V.M., Boesel, L.F. & Reis, R.L., 2005. Cork: Properties, capabilities and application. Int. Mater. Rev. 50, 345-365.
Tarko, T., Duda-Chodak, A., Sroka, P. & Siuta, M., 2020. The impact of oxygen at various stages of vinification on the chemical composition and the antioxidant and sensory properties of white and red wines. Int. J. Food Sci. 3, 1-11.
The Comité Champagne (Comité interprofessionnel du vin de Champagne) https://www.champagne.fr Date accessed 20 June 2020.
Varea, S., García-Vallejo, M., Cadahía, E. & De Simón, F.B., 2001. Polyphenols susceptible to migrate from cork stoppers to wine. Eur. Food Res. Technol. 213, 56-61.
Zoecklein, B., 2002. A Review of Méthode Champenoise Production. Virginia Tech: Blacksburg, VA, USA.
Copyright (c) 2021 South African Society for Enology and Viticulture
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.
In principle, the Author agrees to the following when he/she signes the copyright agreement:
I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.
This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.
Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.
A copy of the authors' publishers version may also be hosted on the following websites:
- Non-commercial personal webpage or blog.
- Institutional webpage.
- Authors Institutional Repository.
The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI. Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.
Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.
Articles as a whole, may not be re-published with another journal.
The following license applies:
Attribution CC BY-NC-ND 4.0
