Haloanisoles (HAs) are known to compromise wine quality because of their mouldy off-flavours. Up to now no treatment exists to eliminate the presence of these unpleasant volatiles in wine. This research aimed i) to assess the alimentary plastic film efficacy to remove or lessen HAs content in polluted wines; and ii) to evaluate its impact on wine quality. The film-treatment reduced significantly (p < 0,05) the 2,4,6-trichloroanisole (TCA) content of initial wine. This decrease became more noticeable as the contact time film-wine increased. Chromatic characteristics, phenolic and proanthocyanidin contents, and woody aroma profile did not change because of the film-treatment. A significant sorption of certain esters was observed, but as HAs were removed under detection thresholds, fruity perception of wines was improved. Globally, the alimentary plastic film was able to improve the organoleptic quality of wines contaminated with HAs, by reducing the cork taint and enhancing their overall fruity aroma.
Keywords: 2,4,6-Trichloroanisole; Aroma profile; Oak wood barrel; Phenolic composition; Plastic film; Sensory analysis.
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