Wine Chemistry and Biochemistry

610 A. Bertrand and A.A. Beloqui

Table 10.3Examples of wood shavings from boxes or wooden structures treated with
polychlorophenols ( g/g of wood)

TCAa TCP TeCA TeCP PCA PCP

Box no. 1 0. 008 1 0. 16 0. 05 1 26

Box no. 2 0. 001 0. 001 0. 12 2. 71. 8 1100

Box no. 4 0. 001 0. 001 0. 10 2. 60. 86 415

Box no. 5 0. 070 1 1. 61. 3 8 1000

Powder 0. 001 0. 001 0. 01 2 0. 3 120

aTCA, 2,4,6-trichloroanisol; TeCA, 2,3,4,6-tetrachloroanisol; PCA, pen-

tachloroanisol; TCP, 2,4,6-trichlorophenol; TeCP, 2,3,4,6-tetrachlorophenol;

PCP, pentachlorophenol

Table 10.4Examples of wines contaminated by the breakdown of wood treatment products
(ng/L of wine)

TCAa TCP TeCA TeCP PCA PCP

Wine no. 1 0 6 28 8 73 5

Wine no. 2 2 11 68 74 485 718

Wine no. 4 1 7 33 3 136 15

aTCA, 2,4,6-trichloroanisol; TeCA, 2,3,4,6-tetrachloroanisol; PCA, pen-

tachloroanisol; TCP, 2,4,6-trichlorophenol; TeCP, 2,3,4,6-tetrachlorophenol;

PCP, pentachlorophenol

10.6.3 2-Methoxy-3,5-Dimethylpyrrhazine

The compound 2-methoxy-3,5-dimethylpyrrhazine has a musty aroma and its per-
ception threshold is around 3 ng/L (Sefton and Simpson 2005). This molecule is

also found in wine-making equipment inpoor condition and can be very difficult to

eliminate.

10.7 Other Defects

In a sample of defective wines, most in the barrel, half of them contained TCA

or TeCA at clearly perceptible doses. Wines may also have defects described as

“earthy”, “weedy”, “wild mushrooms”, “wet cardboard” and considerable research

has centred on this. Lee and Simpson (1993) analysed them and identifieds

compounds such as 2,4-dichloro-6-methylanisol, chlorated cresols, oct-1-en-3-one,

oct-1-en-3-ol,cis-octa-1,5-dien-3-one,cis-octa-1,5-dien-3-ol, guayacol, 2-methyl-

isoborneol and geosmine. Rapp (1992) also detected other substances in the corks

such as: 6-chlorovainilline, 4-chloro guayacol, 4,5-dichloro guayacol and

veratrol.