OCCURRENCE OF HALOANISOLE AND HALOPHENOL CONTAMINATION IN AGED RED WINES

Mª Luisa Copete (1) , Amaya Zalacain (1) , Cándida Lorenzo (1) , Jose Miguel Carot (2) , Mª Dolores Esteve (3) , Mª Dolores Climent (3) , Mª Rosario Salinas (4)

1 Ciencia y Tecnología Agroforestal
2 UPV - Universitat Politècnica de València = Universitad Politecnica de Valencia = Polytechnic University of Valencia
3 Departamento de Química [Valencia]
4 Ciencia y Tecnología Agroforestal

This exhaustive study is the first to be carried out on the incidence of halophenols and haloanisoles in aged red wines, and not only in terms of TCA. Nine hundred and sixty-six red wines of different ageing times (6, 12 and 24 months in oak barrels) and different Spanish production area were assayed by stir bar sorptive extraction followed by gas chromatography-mass spectrometry. From the total sampling, 155 (16.1%) wines were contaminated with one or several compounds, with 7.6% of these corresponding to the aged-12 wine category, 6.9% to the aged-6 group and the rest to the aged-24 wines (1.5%). The most abundant tainting compounds are 2,3,4,6-tetrachloroanisole and 2,4,6-trichloroanisol (6.8 and 5.3 %, respectively). No 2,4,6-tribromophenol were found in any of the samples. The contamination with halo compounds was highest in the samples from the South-West of Spain, followed by those from the North. The mean concentration found for all compounds are always higher than their respective olfactory threshold, but neither of these halo compounds represent a health hazard to human subjects through the consumption of commercial red aged wines. Keywords: Contamination, Haloanisoles, Halophenols, Aged red wine

Mots clés: Life Sciences

Mª Luisa Copete, Amaya Zalacain, Cándida Lorenzo, Jose Miguel Carot, Mª Dolores Esteve, et al.. OCCURRENCE OF HALOANISOLE AND HALOPHENOL CONTAMINATION IN AGED RED WINES. Food Additives and Contaminants, 2009, 26 (01), pp.32-38. ⟨10.1080/02652030802273130⟩. ⟨hal-00577406⟩