PREVENTING CORK TAINT USING GREEN METHODS IN SILICON CHEMISTRY Ivan Bartakovic, and Paul M. Zelisko* Brock University,
Department of Chemistry and Centre for Biotechnology 500 Glenridge Avenue, St. Catharines, Ontario, Canada L2S 3A1 pzelisko@brocku.ca
A major concern for wine producers around the world has been contamination of wine by trichloroanisole (TCA); a compound which is believed to originate in cork closures and imparts a musty, mouldy taste and odour to wine at very low levels. In order to circumvent this problem, we are exploring the use of silicon-based coatings on cork closures as physical barriers against TCA. The mammalian digestive enzyme, trypsin, has been shown to catalyze the cross-linking of silicone polymers and to mediate the hydrolysis, and subsequent condensation, of silane percursors in sol-gel chemistry. The sol-gels formed under tryptic conditions may be applied to various surfaces and cured to form a silica-based coating. This presentation will provide an overview of our efforts in preventing the migration of TCA into wine from cork stoppers using coatings synthesized via enzyme-mediated sol-gel chemistry.
(1) Silva Pereira, C; Figueiredo Marques, JJ; San Romao, MV. Cork Taint in Wine: Scientific Knowledge and Public Perception – A Critical Review. Critical
Reviews in Microbiology, 2000 , 26(3), 147-162 (2) Frampton, M.; Vawda, A.; Fletcher, J.; Zelisko, P.M. Enzyme-Mediated Sol –Gel Processing of Alkoxysilanes.
Chem. Commun.
, 2008 , 5544-5546. (3) Zelisko, P.M.; Arnelien, R.; Dudding, T.; Simionescu, R.; Stanisic, H. Enzyme Mediated Cross-Linking of Silicone
Polymers. Polymer Preprints , 2007 , 48(2) , 984-985. (4) Frampton, M, Simionescu, R.; Zelisko, P.M. Enzyme-mediated Synthesis of Silsesquioxanes. Silicon ,
2009 , DOI: 10.1007/s12633-009-9004-4.
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