CONICET | Buscador de Institutos y Recursos Humanos

Cork taint is considered a major organoleptic defect in wine, producing a moldy aroma. Haloanisoles are the main compounds responsible, although there are other analytes cause the same problem. Occurrence of cork taint deteriorates the quality and the acceptability of wines, causing significant financial loss to the wine industry. The taste and odor thresholds of taint compounds in wine are very low, but the concentration causing a problem depends on the characteristics and the composition of the wine. Many efforts have been made to provide a highly-sensitive, selective analytical method for the determination of cork-taint compounds. Since the concentration of these analytes in wine is usually low, it is necessary to count on highly efficient preconcentration procedures for their estimation by instrumental techniques. This review summarizes the most recent analytical developments in sample-preparation techniques for the determination of cork-taint compounds in wine, including different modes of liquid-phase microextraction, Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS), solid-phase microextraction, stir-bar sorptive extraction and microextraction in packed syringe. Furthermore, we explain instrumental techniques used for separating and identifying cork-taint compounds. Recovery rates, detection limits, matrix effects and specific parameters of each method have all been considered and discussed.