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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Filipe-Ribeiro L,Milheiro J,Matos CC,Cosme F,Nunes FMdoi
10.1016/j.foodchem.2017.02.066subject
Has Abstractpub_date
2017-08-15 00:00:00pages
242-251eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30267-4journal_volume
229pub_type
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