气相色谱电子捕获技术分析检测葡萄酒及软木塞中TCA的研究进展

软木塞污染影响葡萄酒感官质量已成为葡萄酒行业最为关注的问题之一,主要原因在于软木塞中存在2,4,6-三氯苯甲醚(TCA).介绍了利用气相色谱电子捕获技术(GC-ECD)检测葡萄酒及软木塞中TCA的研究进展,同时对GC-ECD的工作原理及应用进行了阐述,为有效分析检测和控制葡萄酒及软木塞中的TCA含量提供参考.     

法国一家软木塞公司进行超临界CO2 TCA萃取技术研究

日前,法国Sabate软木塞制造公司与法国原子能委员会共同联手进行一项软木塞超临界CO2 TCA(三氯乙烷)萃取技术研究。这种方法是在高压二氧化碳液体里洗涤软木塞,以萃取其中的TCA,提取过程不使用任何化学物质,因此具有环保和无公害等特点,而且不改变软木塞的化学和物理性质。此技术已经用于从咖啡豆中除去咖啡因。但据Sabate公司有关人士称,这项技术的操作费用将会很高。到目前为止,软木塞在葡萄酒中的应用仍然相当广泛,但软木塞污染问题一直是困扰各葡萄酒厂和软木塞厂的问题。许多人认为软木塞中的TCA是导致这一问题的罪魁祸首,为此,…     

软木塞TCA清除新技术——INNOCORK程序

最近，美国软木塞供应分公司（Cork Supplv USA，CSU）开发成功一项新技术——INNOCORK程序，该技术可以彻底清除葡萄酒软木塞中的2,4，6-trichloroanisole（TCA）分子。其独特之处在于，它在清除软木塞微粒中天然TCA的同时还可以保留产品的物理特性。     

固相微萃取-气相色谱法测定葡萄酒及软木塞中2，4，6-三氯苯甲醚（TCA）

采用固相微萃取-气相色谱法测定葡萄酒及软木塞中的TCA含量,样品试液经固相微萃取装置萃取、富集后,直接无分流进样,经毛细管柱DB-5分离后,用ECD检测器检测。结果表明,该方法检出限为0.1 ng/L,回收率在90%～106%之间,相对标准偏差(n=5)小于5%。     

软木塞的应用及其对葡萄酒的影响

软木塞是瓶装葡萄酒的重要包装材料,是酒体与外界联系的唯一通道,其质量对葡萄酒品质的提升及储藏效果有非常重要的影响.本文论述了软木塞的性能、生产过程、关键指标及其对瓶装葡萄酒的影响.     

葡萄酒及软木塞中TCA的检测分析方法研究现状及应用前景

<正>随着生活水平的提升,人们对食品质量安全要求逐渐提升,在葡萄酒领域,葡萄酒及软木塞污染的问题越来越受到关注,其中TCA是主要污染物质。对葡萄酒及软木塞中TCA检测技术和方法的研究起始于二十世纪七十年代,近年来TCA检测领域有了较大进展,各种检测分析方法层出不穷,在我国葡萄酒行业不断发展的背景下,有必要总结和对比TCA检测分析方法,并展望其未来发展趋势,以此来为相关葡萄酒及软木塞中TCA检测分析实践提供参考,从而促进我国葡萄酒行     

不同种类葡萄酒软木塞的密封性能研究

对不同种类软木塞进行密封性能试验,并对封存的葡萄酒样品进行感官品评试验。结果表明,聚合塞适用于葡萄酒的短期储存;贴片1＋1塞适用于葡萄酒的中短期储存;天然软木塞适用于葡萄酒的长期储存。     

葡萄酒软木塞双氧水漂白工艺的研究

本课题以新型催化剂R替代进口催化剂,对葡萄酒软木塞进行双氧水漂白,不仅可以获得好的漂白效果并且还降低了生产成本。从白度和毛细渗透两方面考虑,确定葡萄酒软木塞的最佳漂白工艺为:双氧水浓度为14%,催化剂R用量为80g/L,温度为70℃,时间为60min。厂家推荐的进口催化剂用量为173g/L,而本课题选用的催化剂R的用量仅为80g/L,不仅减少化学品的开支,同时减少漂白污水处理的负担显著。     

软木塞的特性及其在葡萄酒生产中的应用

软木塞的特性及其在葡萄酒生产中的应用孙雪梅（烟台张裕葡萄酿酒公司，２６４００１）１软木塞与葡萄酒稳定性的关系：软木塞的质量与葡萄酒的稳定性有着密不可分的联系。一瓶高档次的葡萄酒必须使用高质量的软木塞。软木塞分天然软木塞、聚合软木塞两种。天然软木塞是由...     

软木塞--葡萄酒生命的保证

软木塞是葡萄酒生命的保证,而世界上使用的软木塞大都由葡萄牙的软木橡树(Quercus Suber)树皮制成的.quercus suber是一个很特别的物种,因此从植物学上来讲它有别于其它的植物,能够选择它做软木塞的原因是:首先,它有发达的树皮包裹着树干和树枝;其次,它的树干能重新生长成软木质的树皮;再次,同样材质和组成的树皮组织,具有显著的物理、机械和化学的性质.而且quercus suber具有非常长的生命周期,30年龄的树木就可以提供软木,可以较长时间的提供软木,有的可以提供长达170年.     

葡萄酒中木塞污染物检测技术研究进展

目前,国内葡萄酒市场日渐繁荣,葡萄酒的品质受到越来越多的关注。木塞污染是影响葡萄酒品质的常见因素之一,严重损害葡萄酒的风味。木塞污染物种类多、含量低,检测困难,建立健全葡萄酒木塞污染物检测技术体系有助于加强葡萄酒的质量安全控制,促进产业发展,同时也为相应监管能力的提升提供技术支撑。本文论述了近年来国内外葡萄酒木塞污染物的多种检测技术,重点对浓缩萃取和仪器检测方法进行了阐述,并对相应技术的优缺点进行比较,旨在为葡萄酒木塞污染物检测技术的进一步发展提供参考。     

顶空固相微萃取与气相色谱-电子捕获技术联用检测软木塞中2,4,6-三氯苯甲醚

建立利用顶空固相微萃取与气相色谱电子捕获技术联用分析检测葡萄酒软木塞中2,4,6-三氯苯甲醚含量的方法。该方法测定软木塞中2,4,6-三氯苯甲醚的相关系数（R²）为0.999 9,精密度好（相对标准偏差不大于5.6%）,回收率为101%～108%,检出限为0.20 pg/L、定量限为0.66 pg/L。利用该方法测定了11 种不同类型的软木塞中2,4,6-三氯苯甲醚的含量,证实了所建方法适用于葡萄酒软木塞中痕量2,4,6-三氯苯甲醚含量的测定。     

葡萄酒和软木塞中2,4,6-三氯苯甲醚检测方法的研究进展

本文介绍了葡萄酒和软木塞中2,4,6-三氯苯甲醚（2,4,6-trichloroanisole,TCA）的来源及影响,分析了2,4,6-三氯苯甲醚的检测难点,总结了目前检测2,4,6-三氯苯甲醚方法的总体趋势及现状。按照前处理方法的原理分类,介绍了前处理方法的定义、特点,并概述和讨论了前处理方法在萃取葡萄酒和软木塞中2,4,6-三氯苯甲醚中的应用;根据仪器检测方法的不同特点,总结和讨论了仪器检测方法在分析检测葡萄酒和软木塞中2,4,6-三氯苯甲醚的应用。前处理方法和仪器检测方法相结合,达到了浓缩和检测葡萄酒和软木塞中2,4,6-三氯苯甲醚的目的。     

我国葡萄酒中布鲁塞尔酒香酵母的检测和鉴定

为快速且准确地检测葡萄酒中布鲁塞尔酒香酵母的存在情况,本研究比较了酒香酵母鉴别培养基（Dekkera bruxellensis differential medium,DBDM）和WLN（wallersteins laboratory nurtrient）培养基分离检测布鲁塞尔酒香酵母的效果,并利用特异聚合酶链式反应（polymerase chain reaction,PCR）扩增法对上述两种培养基的分离检测效果作了进一步验证。结果表明,上述两种培养基均能对葡萄酒中的布鲁塞尔酒香酵母进行分离鉴别,而DBDM培养基较少出现假阳性菌落,具有更好的选择性,结合特异PCR扩增可准确鉴定布鲁塞尔酒香酵母。此外,利用DBDM培养基结合特异PCR扩增法对国内5 个主要葡萄酒产区的酒样进行布鲁塞尔酒香酵母感染情况的调查发现,河北、山东和吉林的葡萄酒中存在布鲁塞尔酒香酵母感染的情况,尤其是在橡木桶中陈酿的葡萄酒。因此,国内葡萄酒行业应对酒香酵母感染问题足够重视。     

Origin and fate of 2,4,6-trichloroanisole in cork bark and wine corks

2,4,6-Trichloroanisole (TCA), which is a major cause of cork taint in bottled wine, is already present in the bark of living cork trees to the extent that it can account for the majority of incidences of cork taint in bottled wine. Other post-harvest sources of TCA are known and may add to the forest-derived TCA in cork. Both the origin of TCA in the bark in the forest, and the means by which additional TCA can accumulate in the corks during manufacture, have been examined. TCA can originate from 2,4,6-trichlorophenol (TCP) produced from naturally-occurring phenol and chlorine from sanitisers and cleaning products, and town water. Also, chlorophenol biocides have accumulated in the environment due to the large quantities used in previous times – TCP has been a minor impurity in pentachlorophenol biocides and a major ingredient in other preparations. There is some evidence that chlorophenols were used in pest management in the forest prior to restrictions on the use of these materials. The factors affecting the uptake and loss of TCA by the bark on the tree and by corks during production, and through to their use in the bottling of wine have been considered in this review.     

The sensory evaluation of 2,4,6‐trichloroanisole in wines

This work proposes a sensory method to verify the ‘cork taint’ defect in food and beverages. This off‐flavour has considerable economic impact in wine but occasionally can occur in other food and beverages. In wine, 2,4,6‐trichloroanisole (TCA) is generally considered to be the main compound responsible for this taint. It is an easily recognized compound because of its low sensorial threshold, and it is described as a mouldy and damp cardboard odour. This sensory method, developed in wine, consists of specific panel training to recognize TCA in a series of olfactory tests. The effectiveness of the panel was tested with contaminated wines in which the TCA content had been previously determined by Solid Phase Microextraction‐Gas Chromatography Mass Spectrometry (SPME‐GC/MS) analysis. This sensory method is useful to train a panel able to recognize the ‘cork taint’ defect in different situations (legal appraisals or quality assurance systems). The use of a reliable sensory assay can reduce the number of chemical analyses and the proposed method can be applied to other beverages such as beer. Copyright © 2015 The Institute of Brewing & Distilling     

葡萄酒中卤苯甲醚类化合物检测技术研究进展

卤苯甲醚类化合物能导致葡萄酒产生霉味、泥土味或令人不愉快味道,主要来自于软木塞和橡木桶,极大地影响葡萄酒的感官质量。该文综述了葡萄酒中卤苯甲醚类物质的组成、来源和危害,重点阐述了在检测葡萄酒中卤苯甲醚类物质时的浓缩萃取技术、检测技术及其进展,为我国葡萄酒产业质量监控、检测此类物质和葡萄酒安全提供参考。     

Wine bottle closures: physical characteristics and effect on composition and sensory properties of a Semillon wine 1. Performance up to 20 months post-bottling

A Semillon wine was bottled using 14 different closures: a screw‐cap type, two grades of conventional natural cork, two ‘technical cork’ closures (natural cork with a synthetic component), and 9 closures manufactured from synthetic polymer material. Closure performance was evaluated for physical aspects (e.g. extraction force and energy, change in closure diameter, and ease of closure reinsertion), and for wine composition and sensory properties. Wine under the screw cap closure retained the greatest concentration of sulfur dioxide (SO₂) and ascorbic acid and had the slowest rate of browning. For other closures the trend of SO₂ loss relative to the screw cap closure was apparent from an early stage of testing, and was most evident in the group of synthetic closures, intermediate in the conventional corks, and least evident in the technical cork closures. The loss of SO₂ was in general highly correlated with an increase in wine browning (OD₄₂₀) and the concentration of SO₂ in the wine at six months was a strong predictor of future browning in the wine, particularly after eighteen months. Neither the concentration of dissolved oxygen at bottling (0.6–3.1 mg/L), nor the physical closure measures were predictors of future browning. For several closures upright storage tended to accelerate loss of SO₂ from the wine, but in many cases this effect was marginal. The closures differed widely in regard to physical characteristics, and in general synthetic corks appeared least ‘consumer‐friendly’ in terms of extraction forces, energies, and ease of closure re‐insertion, but there was a trend for natural cork closures to exhibit larger variability in physical characteristics than technical cork and synthetic closures. Sensory analysis indicated large differences in wine flavour properties, with closures which tended to result in the best retention of free SO₂ having wine sensory scores for ‘citrus’ that were generally high whilst scores for the attributes ‘developed’/‘oxidised’ were low. The situation was reversed for wine under closures that performed poorly in the retention of free SO₂. It was found that below a critical level of free SO₂ remaining in the wine, closures exhibited substantially higher ‘oxidised’ aroma. Whilst trichloroanisole‐type (TCA) taint was a noticeable problem for some cork and technical cork closures, any plastic‐type taint appeared not to be a problem with most synthetic closures.