# Chemical Migration from Wine Contact Materials
## 4 Chemical Substances Migrating to Wine  
A significant number of studies has dealt with the migration of naturally occurring components of cork into wine, which may influence the organoleptic properties of wines like the color, flavor, astringency, and bitterness, and degrade its quality [14]. These naturally occurring compounds include low molecular-weight polyphenols such as gallic,  
\begin{table}
\begin{tabular}{p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline
**Chemical Hazard** & **Stage of Occurence** & **Source of Contamination** \\ \hline \multirow{6}{*}{Residues of fats, oils, etc.} & Reception of harvest Crushing Pressing Bottling Tiraged & Use of lubricants for mobile mechanisms in reception, harvest, crushing, pressing, and bottling \\ \hline \multirow{6}{*}{Metals or trace elements very toxic (Pb, etc.)} & Transport and reception of harvest Crushing Must clarification Alcoholic fermentation (A.F.) Fermentation and storage in vats of concrete uncoated, or equipment with non-food complements or not suitable for must or wine, paints and ceramics for non-food use, etc. & \\ \hline \multirow{6}{*}{Low or non-toxic metals} & Transport and reception of harvest Crushing Must clarification Alcoholic fermentation (A.F.) Racking Clarification Tiraged 2 nd. Fermentation–Maturation & Use of obsolete and deteriorated equipment or not suitable for must or wine \\ \hline \multirow{6}{*}{Bisphenol A and diglycidyl ether of Bisphenol} & Must clarification Alcoholic fermentation Alololactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolactic fermentation Alolacticactic fermentation Alolactic fermentation Alolacticactic fermentation Alolactic fermentation Alolacticactic fermentation Alolacticactic fermentation Alolacticactic fermentation Alolacticactic fermentation Alolacticactic fermentation Alolacticactic fermentation Alolacticacticactic fermentation Alolacticactic fermentation Alolacticactic fermentation Alolacticacticactic fermentation Alolacticacticactic fermentation Alolacticacticactic fermentation Alolacticacticactic fermentation Alolacticacticactic fermentation Alolacticacticactic fermentation Alolacticacticacticactic fermentation Alolacticacticacticactic fermentation Alolacticacticacticactic fermentation Alolacticacticacticacticactic fermentation Alactic  
protocatechuric, vanillic, caffeic, cafratic, ferulic, p-coumaric acids, and ellagic acids; vanillin, protocatechuric, coniferilic, and sinapic aldehydes, aesculetin, and aescopoletin [4; 58; 59; 60; 61], more complex polyphenols, the ellagitannins such as vescalagin, castalagin, grandinin, roburin, and mongolicain A/B [58; 59; 60], condensed tannins, pectic-derived polysaccharidesrides [60], and suberic acid [4]. Degradation of the organoleptic properties of wine has also been related to a group of compounds known as \"cork off-flavor\" or \"cork taint\" compounds found in cork stoppers, causing musty and moldy taint in wines [62; 63; 64; 65; 66; 67; 68; 69; 70]. These compounds include the following:  
1. Haloaisonics: 2,4,6-trichloroanisole (2,4,6-TCA); 2,4-dichloroanisole (2,4-DCA); 2,6-dichloroanisole (2,6-DCA); 2,3,4,6-tetrachloroanisole (TeCA); pentachloroanisole (PCA); 2,4,6-tribromoanisole (TBA) [63; 65; 66; 70];
2. Geosmin and 2-Methylisoborneol (2-MIB) [62; 63; 65; 68];
3. Guaiacol and 4-methylguaiacol [62; 63; 69];
4. 1-octen-3-ol and 1-octen-3-one [62; 69];
5. Methoxypyrazines: 3-isopropyl methoxy pyrazine (IPMP); 3-isobutyl-2-methoxypyrazine (IBMP); 3,5-dimethyl-2-methoxypyrazine (MDMP) [14; 62; 65].