Off-flavours in wines through indirect transfer of Volatile Organic Compounds (VOCs) from coatings
Résumé
This paper analyses the impact of VOCs from drying coatings on wine and on cork sensory characters. According to UNI 11021:2002 a small-scale chamber was used to expose 1) wines to low and high VOCs drying coatings and 2) corks to the same coatings. Then the corks after exposition to coatings were placed in direct contact with wines. Different styles of white, red and rosé wines were tested. In both directly exposed wines and in wines after contact with the exposed cork, taste and smell off-flavour perception and intensity were assessed by a panel of 8 experienced wine tasters using a 5 point numerical scale according to ISO standard methods. The results show that the sensory characters of wines, especially taste, are influenced by coating VOCs contents. In fact the taste off-flavour perception is higher than smell in wines exposed to either high or low VOCs contents. ANOVA and Duncan analysis prove that: a) panellist's answers are significantly different, b) it is difficult to differentiate the off-flavour perception on the scale high levels c) the panellist off-flavour perceptions versus wine style discriminate the wines into two groups (red and white/rosè). For all the wine styles, the Pearson's test shows no-significative correlation between the level of off-flavour perception and the main chemical characters of the wines. As far as the wines in direct contact with the exposed corks, the panellists detect the off-flavours according to coating VOCs levels and wine styles and they assess the highest alteration levels to taste.
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