Determinació analítica de 2,4,6-ticloroanisole i altres cloroanisoles en vins i suros

Resumo

The determination of 2,4,6-trichloroanisole (TCA) and other chloroanisoles in wines and cork stoppers is of great importance, in both wine and cork industry, as a quality control of one of the organoleptic defects that is causing more economical losses: The humidity odor, traditionally known as cork taint. In this doctoral thesis different analysis methods has been developed, applying the solid phase microextraction and the gas chromatography, coupled either with mass spectrometry of electron [+]capture detection, to give solutions to the industry as a quality control. In this work has been introduced the conceptTotal TCA,in contraposition to the Releasable TCA frequently used in the cork industry. The TCA total is presented as a more objective parameter of quality control, giving a very good tool to control dehumidity odorand avoid its presence in wine. [-]