Next Article in Journal
Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor
Next Article in Special Issue
Current Research Related to Wine Sensory Perception Since 2010
Previous Article in Journal
Monitoring Cider Aroma Development throughout the Fermentation Process by Headspace Solid Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC-MS) Analysis
Previous Article in Special Issue
Chemical Migration from Beverage Packaging Materials—A Review
Review

Musty and Moldy Taint in Wines: A Review

CREA, Council for Agricultural Research and Economics, Research Centre for Viticulture and Enology, Via Pietro Micca, 35, 14100 Asti, Italy
Beverages 2020, 6(2), 41; https://doi.org/10.3390/beverages6020041
Received: 19 February 2020 / Revised: 16 April 2020 / Accepted: 1 June 2020 / Published: 16 June 2020
(This article belongs to the Special Issue Wide World of Beverage Research: Reviews of Current Topics)
The literature about musty and moldy taint—the so-called cork taint—in wines is varied because there are many different molecules involved in this wine defect. Chloroanisoles are the most relevant compound responsible for cork taint and of these, 2,4,6-trichloroanisole (TCA) is the most common, but 2,3,4,6-tetrachloroanisole (TeCA) and 2,4,6-tribromoanisole (TBA) can also be responsible of this defect. For other compounds involved in cork taint, geosmin and 2-methylisoborneol (2-MIB) are responsible for earthy off-flavor; pyrazines cause vegetable odors, and guaiacol results in smoked, phenolic and medicinal defects. Off-odors of mushroom in wines are caused by 1-octen-3-ol and 1-octen-3-one coming from grapes contaminated by bunch rot (Botrytis cinerea). The sensory aspects of these molecules are illustrated in this review. Generally, the most important cause of this wine contamination is the natural cork of bottle stoppers, but this is not always true. Different origins of contamination include air pollution of the cellars, wood materials, barrels and chips. A review of the possible prevention or remedial treatments to cork taint is also presented. The best solution for this off-flavor is to prevent the wine contaminations. View Full-Text
Keywords: moldy taint; cork taint; TCA; TBA; geosmin; 2-methylisoborneol; pyrazines; guaiacol; 1-octen-3-ol; 1-octen-3-one moldy taint; cork taint; TCA; TBA; geosmin; 2-methylisoborneol; pyrazines; guaiacol; 1-octen-3-ol; 1-octen-3-one
MDPI and ACS Style

Cravero, M.C. Musty and Moldy Taint in Wines: A Review. Beverages 2020, 6, 41. https://doi.org/10.3390/beverages6020041

AMA Style

Cravero MC. Musty and Moldy Taint in Wines: A Review. Beverages. 2020; 6(2):41. https://doi.org/10.3390/beverages6020041

Chicago/Turabian Style

Cravero, Maria C. 2020. "Musty and Moldy Taint in Wines: A Review" Beverages 6, no. 2: 41. https://doi.org/10.3390/beverages6020041

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop