Journal
FOOD CHEMISTRY
Volume 229, Issue -, Pages 242-251Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.02.066
Keywords
Red wine; 4-Ethylphenol; 4-Ethylguaiacol; Activated carbon; Chromatic characteristics; Phenolic compounds; Headspace aroma; Sensory characteristics
Funding
- FCT - Portugal [PEst-OE/QUI/UI0616/2014]
- COMPETE
Ask authors/readers for more resources
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. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available