The impact of alimentary films and C. zemplenina oak chip biofilm on the reduction of cork taint and improvement of wine aroma profile

Sometimes, wine quality can be compromised by abnormal musty odors and flavors defined as corky taste. Maria Reyes Gonzalez-Centeno of the ISVV – Institut des Sciences de la Vigne et du Vin de Bordeaux, in this Enoforum Web Conference talk presents an innovative food-grade plastic film treatment to reduce this defect and discusses the potential impact on the color, phenolic, aromatic and sensory characteristics of wine: does the film reduce the initial TCA content of treated wines? How does the contact of different duration impact on the wine characteristics overall?

Next, Giorgia Pepetuini of the University of Teramo – Faculty of Bioscience and Technology for Food, Agriculture and Environment – presented her study concerning Candida zemplinina (synonym Starmerella bacillaris). Candida zemplinina is frequently isolated in grape must in different vitivinicultural ares and strains of it in combination with S. cerevisiae have been proven to have enological significance, as wines made from this mixed starter are characterized by higher amounts of glycerol and esters.

This work studied the ability of this yeast to adhere to oak chips and stainless steel surfaces and analyzes the impact of C. zemplenina cells in combination with oak on the fermentation kinetics and volatile profile of the wine, showing how the biofilm can contribute very positively to the flavor profile of the wine.

Video of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)