Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine… DOI: http://dx.doi.org/10.5772/intechopen.85691

 anthocyanin

and ethanol

 and phenolic acid composition

impregnation

 (CKNI and CKFI) and cork powders with a particle size below 75 μm at two application

 of spiked red wines (TF) and after treatment with natural cork and

dichloromethane

 doses (250 and 500 g/hL)

 and ethanol extractive free cork after air removal

(CKFI75250

 and

CKFI75500).

Samples

238

T CKNI CKFI CKFI75250

CKFI75500

Data are presented as

corresponding

p < 0.05.

Table 4. Chromatic

(CKNI and CKFI) and cork powders with a particle size below 75 μm at two application

characteristics

 of red wines before (TF) and after treatment with natural cork and

dichloromethane

 doses (250 and 500 g/hL).

 and ethanol extractive free cork after air removal and ethanol

impregnation

 to ΔE\* were obtained taking as a reference the untreated wine (T) and wines treated with corks (CKNI, CKFI, CKFI75250

 14.84

X

 s; data within a column followed by the same letter are not significantly

 0.20c

45.32

 0.34b

36.17

 0.27b

57.98

 0.44b

 different (Tukey, p 0.05). L\*, lightness; a\*, redness; b\*, yellowness; ΔE\*, colour difference. The values

0.67

 0.00c

6.35

 0.41b

 and CKFI75500).

 A.U., absorbance units.

8.34

 0.01b

0.76

 0.01c

 10.85

 0.72a

40.72

 1.14a

34.08

 0.99ab

53.10

 1.51ab

0.70

 0.00b

1.99

 0.48a

9.40

 0.07ab

0.74

 0.00c

13.87

 0.08c

44.37

 0.01b

36.22

 0.29b

57.28

 0.19b

0.68

 0.00c

4.88

 0.01b

8.97

 0.17b

0.71

 0.01b

13.17

 0.18b

43.32

 0.23b

35.47

 0.00ab

55.99

 0.18b

0.69

 0.00c

3.54

 0.29ab

9.09

 0.07ab

0.72

 0.00b

10.84

 0.49a

40.55

 0.68a

35.62

 0.31ab

53.97

 0.72ab

0.72

 0.00a

—

10.04

 1.04a

L\*

a\*

b\*

C\*

h°

ΔE

Colour intensity (A.U.)

 Hue

Advances in Grape and Wine Biotechnology

0.66

 0.00a


Table 6.

Mean scores of each attribute after sensory analysis of volatile phenol-free (T0) and volatile phenol-spiked (TF) red wine after treatment with natural cork and dichloromethane and ethanol extractive free cork after air removal and ethanol impregnation (CKNI and CKFI) and cork powders with a particle size below 75 μm at two application doses (250 and 500 g/hL) (CKFI75250 and CKFI75500).

(CKFI75500) presenting a significantly lower score than CKFI75250 and CKFI. This decrease in colour intensity in the CKFI75500 is also followed by a decrease in the sensory hue, being in accordance with the significant change in h° and L\* for this sample. Neither natural nor extractive free cork powders changed significantly the

…

Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine

For VP-spiked wine, the application of all cork powders in two application doses (250 and 500 g/hL) of CKFI75 decreased the negative phenolic attribute significantly compared to the spiked wine (TF); however, the scores obtained were also significantly higher than those observed for the initial unspiked wine (T0). For the fruity aroma attribute, the application of all cork powder allowed recovering significantly the fruity aroma attribute in relation to the VP-spiked wine (TF); nevertheless, the scores were also significantly lower than that observed for the original unspiked wine (T0). The fruity aroma attribute was significantly higher for the CKFI75250 than for all other cork powder samples even higher than CKFI75500. This could be due to the higher decrease in headspace aroma abundance responsible

For the floral attribute, only CKFI and CKFI75250 allowed increasing significantly this sensory attribute in relation to the TF, and again the scores obtained for the cork-treated wines were significantly lower than that obtained for T0. As observed for the fruity attribute, also for the floral attribute the increase in application dose of CKFI75 decreased the floral attribute of the wine (Table 6). The TF wine presented an increased vegetable attribute that did not decreased with the application of cork powder samples, nevertheless, the scores observed was very low (Table 6). No significant differences were observed for the oxidised aroma attri-

The application of cork powder did not change the acidity and body of the wine samples significantly; however, significant differences were obtained for bitterness, astringency, balance and persistence (Table 6). The spiking wine resulted in a significant increase in the bitterness attribute in relation to the T0. Except for CKFI75500, the other cork powders did not decrease bitterness to the levels observed for T0. For astringency, spiking of wine with VPs increase this sensory attribute, and no cork-powder sample decreased the astringency to the initial levels (T0), nevertheless CKFI and CKFI75250 were able to decrease significantly the astringency in relation to TF. For CKNI, a significant increase of astringency in relation to TF was observed, and this can be explained probably by a migration of phenolic compounds from this cork-powder [58, 59]. For balance, TF significantly decreased this sensory attribute, and the application of all cork powders did not lead to scores significantly different from the TF. For persistence, the application of cork powders to TF significantly increased the persistence of wine; however, the scores

for the fruity notes for this application dose as discussed previously.

bute in all samples (T0, TF and cork powder treated wines).

obtained were significantly lower than the persistence of T0 (Table 6).

application doses

241

3.4 Impact of wine chemical composition on sensory profile of red wine treated with extractive free and ethanol impregnated cork powder and

tactile/textural descriptors (Figure 7) and the chemical composition of wines, concerning the abundance of headspace aroma compounds and phenolic compounds, respectively, were subjected to multiple factor analysis. From the variable map, it can be concluded that for the first and second factors, both groups of variables contribute almost equally (53 and 46%, and 36 and 64% for the sensory and

chemical data for the first and second factors, respectively) (Figure 6b).

The sensory scores provided by the expert panel for aroma (Figure 6), taste and

limpidity and oxidised visual sensory attributes.

DOI: http://dx.doi.org/10.5772/intechopen.85691

### Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine… DOI: http://dx.doi.org/10.5772/intechopen.85691

(CKFI75500) presenting a significantly lower score than CKFI75250 and CKFI. This decrease in colour intensity in the CKFI75500 is also followed by a decrease in the sensory hue, being in accordance with the significant change in h° and L\* for this sample. Neither natural nor extractive free cork powders changed significantly the limpidity and oxidised visual sensory attributes.

For VP-spiked wine, the application of all cork powders in two application doses (250 and 500 g/hL) of CKFI75 decreased the negative phenolic attribute significantly compared to the spiked wine (TF); however, the scores obtained were also significantly higher than those observed for the initial unspiked wine (T0). For the fruity aroma attribute, the application of all cork powder allowed recovering significantly the fruity aroma attribute in relation to the VP-spiked wine (TF); nevertheless, the scores were also significantly lower than that observed for the original unspiked wine (T0). The fruity aroma attribute was significantly higher for the CKFI75250 than for all other cork powder samples even higher than CKFI75500. This could be due to the higher decrease in headspace aroma abundance responsible for the fruity notes for this application dose as discussed previously.

For the floral attribute, only CKFI and CKFI75250 allowed increasing significantly this sensory attribute in relation to the TF, and again the scores obtained for the cork-treated wines were significantly lower than that obtained for T0. As observed for the fruity attribute, also for the floral attribute the increase in application dose of CKFI75 decreased the floral attribute of the wine (Table 6). The TF wine presented an increased vegetable attribute that did not decreased with the application of cork powder samples, nevertheless, the scores observed was very low (Table 6). No significant differences were observed for the oxidised aroma attribute in all samples (T0, TF and cork powder treated wines).

The application of cork powder did not change the acidity and body of the wine samples significantly; however, significant differences were obtained for bitterness, astringency, balance and persistence (Table 6). The spiking wine resulted in a significant increase in the bitterness attribute in relation to the T0. Except for CKFI75500, the other cork powders did not decrease bitterness to the levels observed for T0. For astringency, spiking of wine with VPs increase this sensory attribute, and no cork-powder sample decreased the astringency to the initial levels (T0), nevertheless CKFI and CKFI75250 were able to decrease significantly the astringency in relation to TF. For CKNI, a significant increase of astringency in relation to TF was observed, and this can be explained probably by a migration of phenolic compounds from this cork-powder [58, 59]. For balance, TF significantly decreased this sensory attribute, and the application of all cork powders did not lead to scores significantly different from the TF. For persistence, the application of cork powders to TF significantly increased the persistence of wine; however, the scores obtained were significantly lower than the persistence of T0 (Table 6).
