Wine corks decontamination using plasma activated water

Cork taint provides off-odors and changes negatively wine composition. In fact, it is one of the most important causes of discarding bottled wine. 2,4,6-Trichloroanisole (TCA) is the most known molecule responsible of that problem. In this study, cork stoppers were artificially contaminated with a multi-pattern solution which contained different chloroanisoles and chlorophenols. Contaminated corks were immersed for 3 h in four Plasma Activated Water (PAW) generated during 1.5 min, 5 min, 15 min and 30 min. The products of OH•, NO• and NO2• with phenol were determined by HPLC for each PAW. After treating contaminated corks with PAW generated during 5 min, more than 72 % of TCA was removed and it was suggested OH• as the main reactive species decomposing TCA. Finally, other chloroanisole and chlorophenol molecules were examined after PAW treatments showing successful reductions in almost every molecule. Thus, it was presented PAW treatment as an easy solution for solving cork taint problems in wine industry.

Bibliographic Details

Main Authors:	Sainz-García, Ana, González-Marcos, Ana, Múgica-Vidal, Rodolfo, Muro-Fraguas, Ignacio, Gallarta-González, Félix, González-Arenzana, L., López-Alfaro, Isabel, Santamaría, Pilar, Escribano-Viana, Rocío, Sainz-García, Elisa, Alba-Elías, Fernando
Other Authors:	European Commission
Format:	artículo biblioteca
Language:	English
Published:	Elsevier BV 2023
Subjects:	2,4,6-Trichloroanisole, Cork taint, OH•, Plasma activated water, Wine,
Online Access:	http://hdl.handle.net/10261/347920 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 https://api.elsevier.com/content/abstract/scopus_id/85178076797
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