title: Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality.
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.
authors.affiliation: CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal; CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, Edifício de Enologia, 5000-801 Vila Real, Portugal. Electronic address: fmota@utad.pt.
authors.forename: Luís
authors.initials: L
authors.lastname: Filipe-Ribeiro
authors.affiliation: CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal.
authors.forename: Juliana
authors.initials: J
authors.lastname: Milheiro
authors.affiliation: CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal.
authors.forename: Carlos C
authors.initials: CC
authors.lastname: Matos
authors.affiliation: CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, Edifício de Enologia, 5000-801 Vila Real, Portugal.
authors.forename: Fernanda
authors.initials: F
authors.lastname: Cosme
authors.affiliation: CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal.
authors.forename: Fernando M
authors.initials: FM
authors.lastname: Nunes
mesh_terms: D002244:Carbon / Q000737:chemistry*; D055598:Chemical Phenomena; D006139:Guaiacol / Q000031:analogs & derivatives* / Q000737:chemistry; D062385:Hydroxybenzoates / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D062385:Hydroxybenzoates; D010636:Phenols; D006139:Guaiacol; D002244:Carbon; C042291:4-ethylphenol; C084991:4-ethylguaiacol; C017616:phenolic acid
keywords: 4-Ethylguaiacol; 4-Ethylphenol; Activated carbon; Chromatic characteristics; Headspace aroma; Phenolic compounds; Red wine; Sensory characteristics