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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...

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Detalles Bibliográficos
Autores principales: Keng, Abigail, Botezatu, Andreea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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.
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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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