For flavored wine-based drinks such as mulled wine or carbonated wine, addition of aroma compounds is allowed and common practice. However, these wine-based drinks are usually bottled on the same bottling lines used for bottling common still wines, for which aromatization is strictly prohibited. Due to constantly declining analytical detection limits, aroma migration poses a very current residue problem in the wine industry. The objective of this study was to investigate the migration of added aroma compounds from a flavoured wine-based drink into a subsequently filled wine despite the application of state of the art cleaning. Know amounts of the chiral aroma compounds γ-decalactone, γ-undecalactone, d-decalactone, α-ionone, 2-methylbutyrate, and the non-chiral 3-isobutyl 2-methoxy-pyrazin, cinnamon aldehyde and eugenol was added to a Riesling wine. Passing a plate and frame filter and two consecutive membrane filters the wine was bottled and closed with a screw cap. After cleaning the bottling line, the not flavored base wine passed the same filtration line-up and was bottled on the same bottling machine. Samples were taken after each process step in order to assess their relative contribution to the overall aroma migration. For validation, a commercial mango-flavored wine-based drink was bottled in a much larger facility, followed by a non-flavored wine after cleaning of the bottling-line. Analytical determination of aroma migration was achieved by using a HS-SPME-enantio-MDGC-MS / MS analysis. Odor thresholds of the added aroma compounds were obtained for a water, model wine and wine matrix. Sensory triangle tests revealed significant aroma migration when comparing the rinsing water before and after the clean-in-place process with the tap water. However no statistical difference could be obtained when the original wine was compared to the wine, which has passed the cleaned bottling line. This sensory outcome was backed by analytical measures. Calculation of the ratio between sensory thresholds and analyzed aroma concentration yielded values of 0.13 and lower. In conclusion migration of added aroma compound from a flavored wine in this set-up was so limited that they could not be detected in the following by sensory or analytical means.

Aroma-migration during the bottling of wine - combining a sensory and analytical approach

254th National Meeting (2017)

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