Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles

Ryona, Imelda; Reinhardt, Johannes; Sacks, Gavin L.

doi:10.1016/j.foodres.2012.01.012

Cited by 22 publications

(19 citation statements)

References 36 publications

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“…Significant differences (ANOVA, p(F) ≤ 0.05) were found between most of the treatments and control spiked, as indicated in Figure 1. The effectiveness of silicone in removing MPs in wine shown here agrees with Botezatu and Pickering [19], while it is about half as effective as the decrease reported by Ryona et al [18] for IPMP in grape juice. Botezatu and Pickering [19,20] have previously shown some reduction in MPs in wine from treatment with PLA, although the decrease in SBMP concentrations shown here is significantly larger than previous reported.…”

Section: Methoxypyrazinessupporting

confidence: 91%

“…Synthetic closures are typically comprised of a combination of plastic polymers, and the MP reduction observed was putatively attributed to the sorptive properties of these polymers. Similarly, Ryona et al [18] reported a decrease in MPs in wines produced from juices treated with silicone tubing, likely due to the sorptive properties of silicone. Therefore, sorption onto select, food-grade polymers may represent a general and promising strategy for managing juices and wines with high MP concentrations; however such an approach may also potentially lead to a reduction in beneficial volatile aroma compounds (VOCs).…”

Section: Introductionmentioning

confidence: 89%

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Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine

2016

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Alkylmethoxypyrazines (MPs) are a class of compounds that can elicit undesirable aroma and flavor characteristics in wine, and resist remediation using traditional wine making approaches. MPs are grape-derived constituents as well as contaminants from Coccinellidae beetles present during wine processing; the latter eliciting an off-flavor referred to as 'ladybug taint'. In this study we investigated the capacity of two plastic polymers-one silicone-based, the other polylactic acid-based-applied with varying surface areas to reduce concentrations of isopropylmethoxypyrazine (IPMP), sec-butylmethoxypyrazine (SBMP) and isobutylmethoxypyrazine (IBMP) in a Merlot wine using multi-dimensional gas chromatography coupled with mass spectrometry and headspace solid phase microextraction (SPME-MDGCMS). The impact of treatments on the sensory characteristics of the wine (descriptive analysis) and volatile aroma compounds (VOCs) (SPME-MDGCMS) was also investigated. Results showed substantial reductions for all of the target odorants: up to 38%, 44% and 39% for IPMP, SBMP and IBMP, respectively, for the silicone polymer, and up to 75%, 78% and 77% for IPMP, SBMP and IBMP, respectively, for the polylactic acid polymer. These polymers had no or minimal effect on VOCs at applications of 200 cm 2 /L for silicone or for all polylactic acid treatments. Sensory impacts were less clear, but generally showed minimal effect from the treatments. Taken overall, the data confirm the utility of both polylactic acid and silicone polymers in reducing elevated levels of grape-derived MPs, as well as potentially improving wine contaminated by ladybug taint.

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Section: Methoxypyrazinessupporting

confidence: 91%

Section: Introductionmentioning

confidence: 89%

Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine

2016

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“…In winegrapes, the concentration of IBMP increases up to veraison and then decreases significantly from veraison to maturity (Lacey et al 1991, Allen et al 1995, Sala et al 2000). Many factors can affect the concentration of methoxypyrazine in wine, the major effect relating to grape cultivar, with a strong influence of ripening (Lacey et al 1991, Allen et al 1995), growing temperature (Lacey et al 1991, Mendez‐Costabel et al 2014), bunch sunlight exposure (Ryona et al 2008, Dunlevy et al 2013, Šuklje et al 2014) and winemaking parameters (Sidhu et al 2015), as well as the type of packaging used for the finished wine (Pickering et al 2010, Ryona et al 2012, Botezatu and Pickering 2015). The addition of frozen grape rachis to laboratory‐scale fermentations of relatively unripe Cabernet Sauvignon, Merlot, Pinot Noir and Chardonnay utilising previously frozen juices led to an increased concentration of methoxypyrazines (Hashizume and Samuta 1997), as well as non‐volatile phenolics (Hashizume et al 1998).…”

Section: Introductionmentioning

confidence: 99%

Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition ofVitis viniferacv. Shiraz wine

Capone

Barker

Pearson

et al. 2021

Australian Journal of Grape and Wine Research

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Background and Aims The presence of matter other than grapes (MOG) is common in the winemaking process when sorting equipment is not utilised. Experimental wines were made to examine the effect of MOG on the sensory profile and chemical composition of wine. Methods and Results A Shiraz wine made without MOG was compared to fermentations with grape leaves, grape stalks (rachis) and peduncles (the stalk connecting the bunch to the vine) added at amounts at or slightly above those found in a commercial harvest bin. Fifty‐one volatile aroma compounds were quantified in the wines, and sensory descriptive analysis was applied. The wine made with leaves added was rated by the sensory panel similar to the Control and was significantly higher only in positive aromas such as ‘confectionery’ and ‘red fruit’ likely due to a higher concentration of hexanol and (Z)‐3‐hexen‐1‐ol. The addition of peduncles slightly enhanced ‘green’ aroma and flavour. The rachis treatment was high in ‘green capsicum/green stalks’ attributes, as well as astringency, and was high in methoxypyrazines. Conclusions The inclusion of different types of MOG during fermentation can alter the sensory profile and chemical composition of Shiraz wines in varying ways, including extraction of methoxypyrazines from the rachis, resulting in notable ‘green’ attributes. Significance of the Study The inclusion of MOG is unavoidable in common winemaking practices, especially with the use of mechanical harvesting. Determining the influence of MOG on the volatile composition of the finished wine is an important step in manipulating wine style.

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“…For example, adverse health effects of silicones released under physiological conditions from breast implants are discussed in the context of breast cancer [1], fibrosis [2], autoimmunity [3], and inflammatory processes [4]. Nonetheless, the use of PDMS and related silicones stills seems to increase and silicone has even been suggested as a potent absorbing material for 3-alkyl-methoxypyrazine responsible for undesirable aromas in wine [5].…”

mentioning

confidence: 99%

Analysis of Silicones Released from Household Items and Baby Articles by Direct Analysis in Real Time-Mass Spectrometry

Gross

2014

J. Am. Soc. Mass Spectrom.

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Abstract. Direct analysis in real time-mass spectrometry (DART-MS) enables screening of articles of daily use made of polydimethylsiloxanes (PDMS), commonly known as silicone rubber, to assess their tendency to release low molecular weight silicone oligomers. DART-MS analyses were performed on a Fourier transform ion cyclotron resonance (FT-ICR) mass spectrometer. Flexible silicone baking molds, a watch band, and a dough scraper, as baby articles different brands of pacifiers, nipples, and a teething ring have been examined. While somewhat arbitrarily chosen, the set can be regarded as representative of household items, baby articles, and other objects made of silicone rubber. For comparison, two brands of silicone septa and as blanks a glass slide and a latex pacifier were included. Differences between the objects were mainly observed in terms of molecular weight distribution and occasional release of other compounds in addition to PDMS. Other than that, all objects made of silicone rubber released significant amounts of PDMS during DART analysis. To provide a coarse quantification, a calibration based on silicone oil was established, which delivered PDMS losses from 20 μg to 9100 μg during the 16-s period per measurement. Also, the extraction of baking molds in rapeseed oil demonstrated a PDMS release at the level of 1 μg mg -1 . These findings indicate a potential health hazard from frequent or long-term use of such items. This work does not intend to blame certain brands of such articles. Nonetheless, a higher level of awareness of this source of daily silicone intake is suggested.

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Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles

Cited by 22 publications

References 36 publications

Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine

Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine

Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition ofVitis viniferacv. Shiraz wine

Analysis of Silicones Released from Household Items and Baby Articles by Direct Analysis in Real Time-Mass Spectrometry

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