A Simple Method To Improve Cork Powder Waste Adsorption Properties: Valorization as a New Sustainable Wine Fining Agent

Abstract

Cork powder, an abundant, natural, and cheap byproduct of the cork stopper industry was explored, either in its natural form or after improvement of their adsorption properties by simple physicochemical treatments, as a new sustainable wine fining agent for removing negative volatile phenols (VPs), responsible for one of the most frequent and widespread aroma defects in red wine known as “Brett character”. Cork adsorptive performance improvement by removal of cork extractives, air removal, and ethanol impregnation allowed us to obtain 41% to 62% of 4-ethylphenol (4-EP) and 50% to 53% of 4-ethylguaiacol (4-EG) removal from red wine. Performance of the optimized cork powder on removing the negative sensory phenolic defect and recovery of the positive fruity and floral sensory attributes was not significantly different from activated carbon and chitosan, two of the most efficient treatments currently available. Optimized cork powder can be a good solution for VPs removal without impacting negatively on wine ...