Home
Resources
Publications
Reduction of 4-ethylphenol and 4-ethylguaiacol in Red Wine by Activated Carbons With Different Physicochemical Characteristics: Impact on Wine Quality

Reduction of 4-ethylphenol and 4-ethylguaiacol in Red Wine by Activated Carbons With Different Physicochemical Characteristics: Impact on Wine Quality

Luís Filipe-Ribeiro, Juliana Milheiro, Carlos C Matos, Fernanda Cosme, Fernando M Nunes

Food Chem. 2017 Aug 15;229:242-251.

PMID: 28372170

Abstract:

Activated carbon (AC) could be a solution to remove 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) off-flavours from Dekkera/Brettanomyces contaminated red wines. The relation between AC physicochemical characteristics and removal efficiency of these compounds is unknown. The impact of ACs characteristics on 4-EP and 4-EG removal, phenolic and headspace aroma composition was studied. All ACs reduced significantly 4-EP and 4-EG levels (maximum 73%). Their efficiency was related to their surface area and micropores volume. A higher surface area of mesopores and total pore volume were detrimental for anthocyanins and colour intensity, while a higher surface area and micropores volume were important for removing phenolic acids. Volatile phenols reduction was more important for the positive fruity attribute perception than the abundance of headspace aroma compounds. With an optimal selection of the AC physicochemical characteristics it was possible to remove efficiently the volatile phenols without impacting negatively on the wine sensory quality.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP2785899	4-Ethylguaiacol		2785-89-9	Price

As a specialist in analytical chemical Products, Alfa Chemistry offers consumers a wealth of raw materials and a full range of technologies and services.

QUICK LINKS

HEADQUARTERS

Tel:

Fax:

Email: