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