VASSANELLI LAB ANALYSES
CORKED FLAVOUR (ANISOLES AND DERIVATIVES)
ANALYTICAL TECHNIQUE: GC-MS/MS
UNIT OF MEASUREMENT: % difettosi - ng/l - ng/g - ng/tappo
METHOD: POP_149 rev. 8 2022
MATRICES ( A if accredited) :
Beer
, Components of cork stoppers
A, Cork
A, Liqueurs and Spirits
, Must
A, Oenological products
, Wine
A
MINIMUM QUANTITY: 250 tappi
DESCRIPTION:
The organoleptic defect referred to when a wine is described as "corked" is determined by the presence of one or more compounds which generate in wine, cork and cork stoppers a smell of mould, earth, wet cardboard and mushroom.
The potential sources of wine contamination are varied, including contact with contaminated material during the preparation / refining phase (ex. wood, bentonite, tannin, filtering material, etc...) or after bottling (cork).
Determination takes place via extraction with spme (solid phase microextraction) and subsequent quantification in gc (gas chromatography) with iontrapms detector (ion trap mass spectrometry).
Vassanelli lab's R&D sector has developed various analytical protocols to satisfy a wide range of needs:
- verification of the percentage of defective corks, whether single piece or agglomerate, before bottling,
- analysis of the materials that will come in contact with the wine (wood, bentonite, tannin, filter material),
- investigation of the bottled product to define the percentage of damage, useable in the context of disputes between parties.
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