Study of cork (from Quercus suber L.)-wine model interactions based on voltammetric multivariate analysis Original Research Article

The cork from Quercus suber L. is the premium raw material used to produce wine-bottling stoppers; however, being a natural product, cork can be contaminated and attacked in different ways that could promote differences in its proprieties. A specific contamination is the defect known in the industry as “Mancha Amarela—Yellow spot” (MA). This cork shows modifications in its mechanical, structural and optical properties and is potentially able to cause off-flavours in wine. In this study, a new analytical approach is proposed for the rapid screening of cork-wine model interactions in order to determine if the cork were able to contaminate a wine. Cork samples classified as standard (S) and cork MA were put in contact with a wine model matrix. The model matrix was analysed by cyclic voltammetry and square wave voltammetry in function of different contact times. Considering that matrices in contact with cork S and MA exhibited different pH, the influence of this parameter on the distinction power was also evaluated. The data sets obtained from the different techniques were treated by principal component analysis (PCA) and PLS_Cluster. The major difference between samples S and MA is the occurrence of an important peak at ca. 580 mV in the MA voltammograms. This more positive peak may be assigned to lignin related phenolics; therefore, it can be proposed as a possible marker to follow lignin degradation.