法国一家软木塞公司进行超临界CO2 TCA萃取技术研究

日前,法国Sabate软木塞制造公司与法国原子能委员会共同联手进行一项软木塞超临界CO2 TCA(三氯乙烷)萃取技术研究。这种方法是在高压二氧化碳液体里洗涤软木塞,以萃取其中的TCA,提取过程不使用任何化学物质,因此具有环保和无公害等特点,而且不改变软木塞的化学和物理性质。此技术已经用于从咖啡豆中除去咖啡因。但据Sabate公司有关人士称,这项技术的操作费用将会很高。到目前为止,软木塞在葡萄酒中的应用仍然相当广泛,但软木塞污染问题一直是困扰各葡萄酒厂和软木塞厂的问题。许多人认为软木塞中的TCA是导致这一问题的罪魁祸首,为此,…     

软木塞的应用及其对葡萄酒的影响

软木塞是瓶装葡萄酒的重要包装材料,是酒体与外界联系的唯一通道,其质量对葡萄酒品质的提升及储藏效果有非常重要的影响.本文论述了软木塞的性能、生产过程、关键指标及其对瓶装葡萄酒的影响.     

软木塞TCA清除新技术——INNOCORK程序

最近，美国软木塞供应分公司（Cork Supplv USA，CSU）开发成功一项新技术——INNOCORK程序，该技术可以彻底清除葡萄酒软木塞中的2,4，6-trichloroanisole（TCA）分子。其独特之处在于，它在清除软木塞微粒中天然TCA的同时还可以保留产品的物理特性。     

气相色谱电子捕获技术分析检测葡萄酒及软木塞中TCA的研究进展

软木塞污染影响葡萄酒感官质量已成为葡萄酒行业最为关注的问题之一,主要原因在于软木塞中存在2,4,6-三氯苯甲醚(TCA).介绍了利用气相色谱电子捕获技术(GC-ECD)检测葡萄酒及软木塞中TCA的研究进展,同时对GC-ECD的工作原理及应用进行了阐述,为有效分析检测和控制葡萄酒及软木塞中的TCA含量提供参考.     

葡萄酒及软木塞中TCA的检测分析方法研究现状及应用前景

软木塞污染已经成为葡萄酒行业最为严重的问题之一,而导致软木塞和葡萄酒污染的最主要物质之一就是TCA。本文主要介绍葡萄酒和软木塞中TCA 的检测方法和萃取浓缩方法,同时也对TCA 检测的应用前景和发展趋势进行了展望。     

固相微萃取-气相色谱法测定葡萄酒及软木塞中2，4，6-三氯苯甲醚（TCA）

采用固相微萃取-气相色谱法测定葡萄酒及软木塞中的TCA含量,样品试液经固相微萃取装置萃取、富集后,直接无分流进样,经毛细管柱DB-5分离后,用ECD检测器检测。结果表明,该方法检出限为0.1 ng/L,回收率在90%～106%之间,相对标准偏差(n=5)小于5%。     

葡萄酒和软木塞中2,4,6-三氯苯甲醚检测方法的研究进展

本文介绍了葡萄酒和软木塞中2,4,6-三氯苯甲醚（2,4,6-trichloroanisole,TCA）的来源及影响,分析了2,4,6-三氯苯甲醚的检测难点,总结了目前检测2,4,6-三氯苯甲醚方法的总体趋势及现状。按照前处理方法的原理分类,介绍了前处理方法的定义、特点,并概述和讨论了前处理方法在萃取葡萄酒和软木塞中2,4,6-三氯苯甲醚中的应用;根据仪器检测方法的不同特点,总结和讨论了仪器检测方法在分析检测葡萄酒和软木塞中2,4,6-三氯苯甲醚的应用。前处理方法和仪器检测方法相结合,达到了浓缩和检测葡萄酒和软木塞中2,4,6-三氯苯甲醚的目的。     

法国葡萄酒成中国人新嗜好

提供葡萄酒业经营管理培训的波尔多国际葡萄酒学院在2004年刚创立的时候,只有20名学生,其中多数人来自法国的酿酒厂。现在它有105名学生。     

Estimating a “consumer rejection threshold” for cork taint in white wine

Cork taint in wine produced by 2,4,6-trichloroanisole (TCA) is characterised by generally unacceptable musty or earthy odours. Estimates of TCA threshold in wine have been reported in the low parts per trillion (ppt) range, although it is not clear at what levels TCA begins to render a wine unacceptable. We conducted two studies to address this question by using a method that combined a paired preference test with a method of constant stimuli threshold procedure. The aim was to determine the point at which wine consumers would begin to reject a wine containing TCA, which we termed the consumer rejection threshold (CRT). Regular white wine consumers (Ss) received pairs of samples of white wine––one spiked with TCA in eight ascending concentrations––and were asked to indicate which of the samples was preferred. Detection thresholds (DT) for TCA in wine were also determined using triangle tests. The CRT and DT were 3.1 and 2.1 ppt, respectively. CRT and DT were significantly positively correlated with one another, and negatively correlated with TCA knowledge. A replication provided a similar CRT value, and suggested that a percentage of consumers are either highly insensitive to TCA or do not find it objectionable. These results suggest that the use of this method may provide a rational basis on which to assess the real impact of TCA in white wine.     

Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine – a review

The compounds causing cork taint and the factors affecting their transmission from cork to wine are discussed. These factors include: the solubilities of the taint compounds in wine, their affinity for the surface and the interior parts of the cork; their location on the surface of and within the closure; the rates at which they can migrate through the cork matrix; the volume of wine in contact with a closure(s); and whether taint transmission is taking place in bottled wine or with corks soaked in wine for screening purposes. 2,4,6‐Trichloroanisole (TCA) has been the primary topic of investigations reported in the general literature and is therefore the main focus of this article.     

Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine

Cork taint is mainly due to 2,4,6-trichloroanisole (TCA) produced through the activity of undesirable fungal strains. We observed that CFU mould number in TCA-containing stoppers was not quantitatively different to that of the stoppers not containing TCA (ca. 10(5)CFU/g). In contrast more fungi diversity was observed in TCA-containing stoppers. Penicillium spp (Penicillium chrysogenum, Penicillium glabrum), Aspergillus spp (Aspergillus niger and Aspergillus oryzae), Chrysonilia sitophila, Mucor racemosus, Paecilomyces sp. and Trichoderma viride were found in TCA-containing stoppers, while C. sitophila and Penicillium sp. were the main fungi in the stoppers devoid of TCA. Conidia were numerous close to the lenticels and present from the lateral surface through to the centre of the stoppers. Strains of Aspergillus, Mucor, Paecilomyces, Penicillium and Trichoderma isolated from TCA-containing stoppers were able to convert 2,4,6-trichlorophenol (TCP) in TCA in resting cell or growing conditions. The best yields of conversion were obtained by green fungi Paecilomyces sp. and P. chrysogenum, 17% and 20%, respectively. Chysonilia sitophila and Penicillium sp. did not produce TCA from TCP in our conditions.     

Effect of wine style on the perception of 2,4,6-trichloroanisole,a compound related to cork taint in wine

2,4,6-Trichloroanisole (TCA) is a fungal metabolite that can contaminate cork stoppers and wines producing a very unpleasant mouldy odour (cork taint). Sensory control is very widely used for the detection of possible TCA presence in corks and wine, but the correct identification of TCA, especially at low concentrations, can be difficult. The aim of this study was to show how wine styles can affect the ability of the same panel to perceive TCA. For this purpose, a panel was selected, according to the panelists’ sensitivity to the TCA stimulus. The triangle test, a sensory difference test, was carried out by the panel with both white and red wines, using samples both free from TCA and spiked with known quantities of this contaminant. The results showed that the panelists identified the difference caused by the added TCA at different significance levels, depending on the wine style, so TCA detection was influenced by wine style for the selected panel.     

我国农产品已呈有序态势

农业部决定,今后工作要按照发展七大产品重点领域、组织实施九个优势产业带示范项目、加速构建六大保障体系的思路,和国务院各个部门密切配合,形成政策投入和措施合力,推动农产品加工业的发展。     

The analysis of natural cork stoppers in transversal sections as an effective tool to determine the origin of the taint by 2,4,6-trichloroanisole

The distribution of several chlorophenols (CPs) and chloroanisoles (CAs), including 2,4,6-trichloroanisole (TCA), the main compound responsible for fungal taint of wines, was analyzed in four independent batches of natural cork stoppers that were dissected into three transversal slices. The contaminants were homogeneously distributed in the slices analyzed. All the stoppers were contaminated with at least one single CP or CA, although most of the corks contained several CPs and CAs. Pentachlorophenol was the more abundant contaminant, detected in 89.2% of the corks analyzed. The analysis of releasable CPs and CAs showed that most of the contaminants present in the stoppers cannot be released into wine. The same compounds were analyzed in a different batch of natural cork stoppers that had been used to close wine bottles in a winery whose facilities were contaminated with CPs and CAs. In this case, the highest amounts of contaminants were accumulated on the heads of the stoppers in contact with the winery environment. Bottled corks were able to efficiently absorb deuterium-labeled TCA (TCA-d ₅) and/or deuterium-labeled pentachloroanisole (PCA-d ₅) from an artificially tainted wine during 40 months. In this case, most of the TCA-d ₅ and PCA-d ₅ was located in the basal slices of the closures in direct contact with wine. These data, and also data from other authors, indicate that the distribution in transversal slices of the CPs and CAs contaminating cork stoppers is in direct relationship with the origin of the taint, and therefore that the analysis of cork stoppers by transversal sections could be an effective tool to clarify the origin of the taint.     

葡萄牙软木收获量创新高

软木也称橡木,来自栎树的树皮.这种树在葡萄牙和地中海的其他几个国家生长良好.橡木树的平均寿命高于20年,9～10年生的橡树皮即可用来生产软木塞.几乎99%的橡木可加工利用,高质量的软木一般用以生产葡萄酒软木塞,低等级的则用于油布、天花板瓦片等的生产.橡木林作为可再生资源受葡萄牙政府的保护,按计划循环利用,可连续供应橡木原料.     

每一站都有新的起点——专访曼罗兰大中华区董事长袁治能先生

在这个期待春暖花开的时刻,总有一种心情被调色成满载希望的画面。而有幸采访到曼罗兰大中华区董事长袁治能之后．却看到一个沉稳睿智、年轻有为的成功人士所描绘的风景,似乎更胜于这个生机盎然的春天。     

创新,创出国企新路子

介绍了黑龙江斯达造纸有限公司通过体制创新，机制创新，管理创新和技术创新，探索国有企业发展新路子的经验和做法。     

Rapeseed meal and egg taint: The role of sinapine

Neither the administration of sinapine bisulphate in the diet, nor the repeated intramuscular or intravenous injection of large doses of this substance, reduced the ability of chicks or laying hens to oxidise trimethylamine (TMA), as measured by the activity of TMA oxidase in hepatic microsomes or the amounts of ¹⁴C-TMA oxide that appeared in the plasma after the infusion of a standard dose of ¹⁴C-TMA. Thus, in contrast to its behaviour in vitro, sinapine did not produce significant inhibition of TMA oxidase under these conditions. Since the amount included in the diet was similar to that which would be provided by a diet containing 10% rapeseed meal, it was concluded that sinapine is not involved in the depression of TMA oxidation that occurs when the meal is fed and acts solely as a source of TMA in the consequent production of egg taint.