Chapter 10
Aromatic Spoilage of Wines by Raw Materials
and Enological Products
Alain Bertrand and Angel Anocibar Beloqui
Contents
10.1 Contaminations of Technological Origin................................. ...... 596
10.1.1 Hydrocarbonates and Derivatives................................ ...... 596
10.1.2 Phthalates ......................................................... 596
10.2 DefectsCausedbyResiduesandWineMaterials................................ 597
10.2.1 Bitter Almond Flavor........ ........................................ 597
10.2.2 StyreneorVinylbenzeneFlavor ....................................... 597
10.2.3 Defects Derived from the Epoxy Resins.......................... ...... 597
10.3 DefectsCausedbySomePreservatives ........................................ 598
10.3.1 GeraniumAroma ................................................... 598
10.3.2 MustardAroma..................................................... 598
10.4 Exogenous Sulphur Compounds...... ........................................ 598
10.4.1 Compounds of Technological Origin (Rubbery Flavor).............. ...... 598
10.4.2 FlavorsCausedbyPesticideDegradation ............................... 599
10.5 Evidence for Compounds Derived from H 2 S ................................... 603
10.5.1 Ethanethiol ........................................................ 603
10.5.2 Trithiolanes........................................................ 604
10.6 CorkFlavor............................................................... 608
10.6.1 Originofthe2,4,6-Trichloroanisol(TCA) .............................. 608
10.6.2 Originofthe2,3,4,6-Tetrachloroanisol ................................. 609
10.6.3 2-Methoxy-3,5-Dimethylpyrrhazine.............................. ...... 610
10.7 OtherDefects ............................................................. 610
References ............................................................... 611
For wine to earn its reputation and merit its price, it must fulfil certain quality stan-
dards but, above all, must be free from defects. These latter factors may be inherent
in the raw materials used and result in spoilage of the wine, may be derived from
the products used to treat the vines, or becaused by accidental contamination of the
grapes. The wine can be contaminated in any stage of its manufacture, even in the
bottles (Blaise and Bertrand 1998).
A. Bertrand (B)
Regents professor. Universit ́e V. Segalen Bordeaux 2. Facult ́e d’œnologie, 351 Cours de la
Lib ́eration, F33405 Talence, France
e-mail: [email protected]
M.V. Moreno-Arribas, M.C. Polo (eds.),Wine Chemistry and Biochemistry,
DOI 10.1007/978-0-387-74118-522,©CSpringer Science+Business Media, LLC 2009
595