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 Downloaded from seniorchem.com/eei.html
Jan 03, 2016
Basic Wine Chemistry
Glossary of TermsSirromet Wines Pty Ltd
850-938 Mount Cotton RdMount Cotton Queensland
Australia 4165www.sirromet.com
Courtesy of Jessica Ferguson
Assistant Winemaker & Site ChemistDownloaded from seniorchem.com/eei.html
0
0.5
1
1.5
2
eugenol + isoeugenol
4-methyl guaiacol
5-methyl furfural
furfuraltrans-oak lactone
cis-oak lactone
vanillin
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
Cl
Cl
OCH3
H
H
O
Natural AdvantageAna Cristina Mesquita, M.Sc., R&D ManagerCarlos Macku, Ph.D., Director of Technical Services
®
• There are 2 types of bonding forces that attract TCA molecules to the cork matrix:
TCA & Cork
Cl
Cl
Cl
OCH3
Cl
Cl Cl
OCH3
Hydrogen Bonding
van der Waals Interactions
= TCACl
Cl Cl
OCH3
• TCA stands for 2,4,6-Trichloroanisole
• TCA is a naturally occurring metabolite produced by several fungus species
• TCA poses no toxic effect at naturally occurring levels
• TCA is detectable by the human nose in parts per trillion (ppt)
• 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 Facts
CORK
TCA
INNOCORK®
CORK SUPPLY GROUP
• 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:
– Undetected
– Detected as a musty ‘corked' note, or
– Act as a masking agent on desired flavors or aromas
TCA & Wine
CORK
TCA
INNOCORK®
CORK SUPPLY GROUP
1 2 3 4 5 6 7 8 9100
p p tp p q
10
Undetected
Masking Effect
Musty / Corked
10
TCA Sensory Detection Scale
• TCA stands for 2,4,6-Trichloroanisole
• TCA is a naturally occurring metabolite produced by several fungus species
• TCA poses no toxic effect at naturally occurring levels
• TCA is detectable by the human nose in parts per trillion (ppt)
• 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 Facts
CORK
TCA
INNOCORK®
CORK SUPPLY GROUP
• 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’
TCA & Cork & Wine
CORK
TCA
INNOCORK®
CORK SUPPLY GROUP
Cl
Cl
Cl
OCH3
H
H
O
Releasable TCA