Proficiency-testing scheme for haloanisoles and halophenols in oak wood

Abstract

Haloanisoles are responsible for musty or mouldy off-flavours in wine. These molecules are extremely odorous and they alter wines in an irreversible way. The origin of haloanisoles can be attributed to the biodegradation of halophenols, which can be found in winery environments. Various materials including oak products (wood tanks, barrels, chips, staves) may be contaminated by haloanisoles and halophenols. Once polluted, these materials may release these molecules into wine. Requests for analyses of haloanisoles and halophenols in oak wood have gradually increased in recent years, above all from the coopers, who want to prove the quality of their products. However, the lack of an official testing method is an obstacle for the performance monitoring of laboratories. In response to these challenges, BIPEA organises, since October 2013, regular proficiency-testing schemes (PTS) for the detection and quantification of these molecules in oak wood. For each test, the statistical treatment of laboratories’ results is performed according to ISO 13528. These PTS enable the participating laboratories to compare with each other, draw up a general inventory of their analytical skills and improve their performances for the detection and quantification of haloanisoles and halophenols in oak wood.