Reduction of 4-Ethylphenol and 4-Ethylguaiacol Concentration in Red Wines Using Reverse Osmosis and Adsorption

• Autores: E. Agosin, J. I. Villalobos, P. Ugarte, E. Bordeu
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 56, Nº 1, 2005, págs. 30-36
• Idioma: inglés
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• Resumen

  • Excessive concentrations of 4-ethylphenol and 4-ethylguaiacol can spoil red wines. A two-stage integrated process was developed to reduce the concentrations of these compounds in impaired wine. A new approach consisting of a reverse-osmosis housing and a hydrophobic adsorptive resin successfully reduced these volatile phenols to acceptable levels. The resulting wines showed a significant reduction in 4-ethylphenol and 4-ethylguaiacol concentrations, but there was a loss of other aroma compounds. This exploratory work is aimed at improving the aromatic profile of spoiled wine with such a process, which in the future could provide enologists with a powerful tool.