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The Binding of 4-ethylguaiacol With Polyaniline-Based Materials in Wines

The Binding of 4-ethylguaiacol With Polyaniline-Based Materials in Wines

Adolfo Marican, Verónica Carrasco-Sánchez, Amalraj John, V Felipe Laurie, Leonardo S Santos

Food Chem. 2014 Sep 15;159:486-92.

PMID: 24767086

Abstract:

4-ethylguaiacol (4-EG) is one of the important compounds responsible for the "Brett character" (i.e. spicy and smoky aromas) found in wines contaminated with Brettanomyces yeast. In this trial, the ability of polyaniline-based materials (PANI-EB and PANI-ES) was tested as a potential fining agent for the removal of 4-EG in wine. First, a screening study was developed in order to determine the binding capacity of 4-EG by PANI materials in 12% ethanol solution. Then, the capturing ability of PANI against 4-EG was evaluated with a solution containing gallic acid (GA), 4-methyl-catechol (4-MC), in which the concentration of the phenolic compounds were maintained as in the real wine. The results obtained showed that the retention percentage varied between 0 to 100% (4-EG), 13.81% to 72.32% (GA), and 0 to 17.39% (4-MC), depending on the interaction time and amount of the PANI used. Finally, the capturing capacity of PANI-EB and PANI-ES against 4-EG was evaluated in a real wine sample containing originally 3.10±0.13 mg L(-1) of 4-EG and 2.55±0.10 g L(-1) of other total phenolic compounds. The analyses performed indicated that PANI-EB is more effective in removing 4-EG than PANI-ES, with retention percentages varying between 36 and 50%.

Chemicals Related in the Paper:

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

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