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Uncorking Haloanisoles in Wine
Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as “cork taint” in 1982. However, we now understand that there are many more haloanisoles that contribute to these musty odors, including 2,4,6-Tribromoanisiole...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10054257/ https://www.ncbi.nlm.nih.gov/pubmed/36985504 http://dx.doi.org/10.3390/molecules28062532 |
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author | Keng, Abigail Botezatu, Andreea |
author_facet | Keng, Abigail Botezatu, Andreea |
author_sort | Keng, Abigail |
collection | PubMed |
description | Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as “cork taint” in 1982. However, we now understand that there are many more haloanisoles that contribute to these musty odors, including 2,4,6-Tribromoanisiole (TBA), 2,3,4,6-tetrachloroanisole (TeCA), and pentachloroanisole (PCA). While TCA, TeCA, and PCA can all be traced back to the cork, TBA’s phenol precursor is ubiquitous in building material as a fire retardant, making it a much larger vector. All haloanisoles have the ability to aerosolize and resettle onto surfaces in the winery, making this a very difficult problem to eliminate. This literature review will cover the multiple haloanisoles found in wine, their sensory impacts, their effect on wine quality, and current methodologies with regard to their analysis. |
format | Online Article Text |
id | pubmed-10054257 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-100542572023-03-30 Uncorking Haloanisoles in Wine Keng, Abigail Botezatu, Andreea Molecules Review Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as “cork taint” in 1982. However, we now understand that there are many more haloanisoles that contribute to these musty odors, including 2,4,6-Tribromoanisiole (TBA), 2,3,4,6-tetrachloroanisole (TeCA), and pentachloroanisole (PCA). While TCA, TeCA, and PCA can all be traced back to the cork, TBA’s phenol precursor is ubiquitous in building material as a fire retardant, making it a much larger vector. All haloanisoles have the ability to aerosolize and resettle onto surfaces in the winery, making this a very difficult problem to eliminate. This literature review will cover the multiple haloanisoles found in wine, their sensory impacts, their effect on wine quality, and current methodologies with regard to their analysis. MDPI 2023-03-10 /pmc/articles/PMC10054257/ /pubmed/36985504 http://dx.doi.org/10.3390/molecules28062532 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Keng, Abigail Botezatu, Andreea Uncorking Haloanisoles in Wine |
title | Uncorking Haloanisoles in Wine |
title_full | Uncorking Haloanisoles in Wine |
title_fullStr | Uncorking Haloanisoles in Wine |
title_full_unstemmed | Uncorking Haloanisoles in Wine |
title_short | Uncorking Haloanisoles in Wine |
title_sort | uncorking haloanisoles in wine |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10054257/ https://www.ncbi.nlm.nih.gov/pubmed/36985504 http://dx.doi.org/10.3390/molecules28062532 |
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