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Cleaning, Sterilization, and Disinfection

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Wine corks decontamination using plasma activated water.

Ana Sainz-García1, Ana González-Marcos1, Rodolfo Múgica-Vidal1

  • 1Department of Mechanical Engineering. University of La Rioja, Logroño, Spain.

Current Research in Food Science
|December 11, 2023
PubMed
Summary

Plasma Activated Water (PAW) effectively removes 2,4,6-trichloroanisole (TCA) and other compounds causing cork taint in wine. This study shows PAW is a promising solution for the wine industry to prevent wine spoilage.

Keywords:
2,4,6-TrichloroanisoleCork taintOH•Plasma activated waterWine

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Area of Science:

  • Food Science
  • Chemistry
  • Environmental Science

Background:

  • Cork taint, primarily caused by 2,4,6-trichloroanisole (TCA), negatively impacts wine quality and leads to significant product loss.
  • Identifying and mitigating the sources of cork taint is crucial for the wine industry.

Purpose of the Study:

  • To investigate the efficacy of Plasma Activated Water (PAW) in removing chloroanisoles and chlorophenols from contaminated cork stoppers.
  • To identify the primary reactive species responsible for the degradation of these taint compounds.

Main Methods:

  • Cork stoppers were artificially contaminated with chloroanisoles and chlorophenols.
  • Contaminated corks were treated with PAW generated for varying durations (1.5, 5, 15, and 30 minutes).
  • High-Performance Liquid Chromatography (HPLC) was used to determine the degradation products of phenolic compounds and the reduction of target molecules.

Main Results:

  • Treatment with PAW generated for 5 minutes removed over 72% of 2,4,6-trichloroanisole (TCA).
  • Hydroxyl radicals (OH•) were identified as the main reactive species responsible for TCA decomposition.
  • Significant reductions in other chloroanisole and chlorophenol molecules were observed across different PAW treatment times.

Conclusions:

  • Plasma Activated Water (PAW) treatment presents a viable and straightforward method for mitigating cork taint in the wine industry.
  • PAW technology offers a promising solution to improve wine quality and reduce economic losses associated with cork taint.