Abstract：
:Seven treatments (activated charcoal, bentonite, PVPP, yeast cell walls, potassium caseinate, zeolite and grape seed oil) were evaluated for their efficacy in decreasing the concentration of geosmin, responsible for earthy off-flavour in wine. In the red wine the potassium caseinate and grape seed oil treatments decreased the concentration of geosmin by 14% and 83%, respectively, while in the white wine, the activated charcoal and the grape seed oil were able to decrease the concentration of geosmin by 23% and 81%, respectively. The effective treatments in decreasing geosmin also decreased aroma volatile compounds, most of all esters, responsible for fruity notes. Considering the OAVs (concentration/odour threshold) only the treatment with grape seed oil was able to decrease the relative contribution of geosmin to the profile of the odour active compounds, both in red and in white wine. Sensory analysis confirmed the efficacy of the grape seed oil as a remedial treatment.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lisanti MT,Gambuti A,Genovese A,Piombino P,Moio Ldoi
10.1016/j.foodchem.2013.12.100subject
Has Abstractpub_date
2014-07-01 00:00:00pages
171-8eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01981-Xjournal_volume
154pub_type
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