Basic%20Wine%20Chemistry

1
Basic Wine Chemistry

• Glossary of Terms

Downloaded from seniorchem.com/eei.html
2
(No Transcript)
3

• 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

4

• Polyphenols
• Main flavor components of red wine
• Anthocyanins give red color
• Potential health benefits
• Volatile Compounds
• Largest class
• Major contributor to flavor

5
(No Transcript)
6
(No Transcript)
7
Natural Advantage Ana Cristina Mesquita, M.Sc.,
RD Manager Carlos Macku, Ph.D., Director of
Technical Services
8
TCA Cork

• There are 2 types of bonding forces that attract
  TCA molecules to the cork matrix

Hydrogen Bonding

van der Waals Interactions
9
(No Transcript)
10
(No Transcript)
11
TCA Facts

• 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 beereven bottled municipal
  drinking water!
• Packaging materials, e.g. wood, paper, cardboard
  plastics

CORK TCA INNOCORK CORK SUPPLY GROUP
12
TCA Wine

• 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

CORK TCA INNOCORK CORK SUPPLY GROUP
13
TCA Facts

• 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 beereven bottled municipal
  drinking water!
• Packaging materials, e.g. wood, paper, cardboard
  plastics

CORK TCA INNOCORK CORK SUPPLY GROUP
14
(No Transcript)
15
TCA Cork Wine

• 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

CORK TCA INNOCORK CORK SUPPLY GROUP
Releasable TCA