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after application of ethanol impregnated cork-powders does not seem to be responsible for the change in the taste/tactile descriptors observed after wine treatment. The results obtained from MFA supported the results from sensory analysis of the wines obtained after treatment with the different ethanol impregnated cork powders at the applied doses, highlighting the efficiency of extractive free corkpowders, especially cork powder with a lower particle size at 250 g/hL application dose (CKFI75250), for decreasing the levels of 4-EP and 4-EG in wines and for recovery of fruity and floral aroma attributes. A decrease in phenolic, bitterness and astringency attributes was also observed. The results obtained for visual (colour), aroma, taste and tactile/textural descriptors determined by the expert panel, validated by the wine chemical composition after treatment with ethanol impregnated cork powders show that the wine treated with CKFI75250 resulted in a significant increase in the sensory quality compared to TF, although not identical to T0 wine. This is explained by the efficient removal of VPs and no negative impact on the wine phenolic composition and a lower impact on the headspace aroma compounds

Optimised cork powder can be a new, cheap, sustainable and efficient fining agent for removal of VPs from wines presenting the unpleasant "Brett character". Its efficiency is shown by the capacity to adsorb significant amounts of 4-EP and 4-EG from a real red wine matrix, presenting a lower impact on the headspace positive aroma compounds when compared to other oenological solutions, already tested. The low impact on the phenolic composition of wines, especially on the monomeric anthocyanins, makes its impact on wine colour limited. Contaminated wines treated with optimised cork powder (extractive free and solvent impregnation) show a significant decrease of the negative phenolic attribute and a significant increase in the positive sensory fruity and floral attributes. This natural product can, in the near future, represent a new oenological fining solution with low envi-

We acknowledge Aveleda SA for supplying wine, SAI Enology for providing CKP samples and Lisete Fernandes for the SEM images We appreciate the financial support provided to CQ-VR (PEst-OE/QUI/UI0616/2014) by FCT and COMPETE.

ronmental impact, contributing to a more sustainable wine industry.

when compared to CKFI75500.

Advances in Grape and Wine Biotechnology

4. Conclusions

Acknowledgements

Conflict of interest

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No conflict of interest.

Luís Filipe da Mota Ribeiro1,2\*, Maria Fernanda Gil Cosme Martins2 and Fernando Hermínio Ferreira Milheiro Nunes<sup>1</sup>

1 Chemistry Research Centre—Vila Real, (CQ-VR), Food and Wine Chemistry Laboratory, Department of Chemistry, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal

2 Chemistry Research Centre—Vila Real, (CQ-VR), Food and Wine Chemistry Laboratory, Department of Biology and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal

\*Address all correspondence to: fmota@utad.pt

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
