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Am. J. Enol. Vitic. 56:1:30-36 (2005)
Copyright © 2005 by the American Society for Enology and Viticulture.
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Reduction of 4-Ethylphenol and 4-Ethylguaiacol Concentration in Red Wines Using Reverse Osmosis and Adsorption

Paulina Ugarte1, Eduardo Agosin1,*, Edmundo Bordeu2 and José I. Villalobos2

1 Departamento de Ingeniería Química y Bioprocesos and 2 Departamento de Fruticultura y Enología, Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile.

* Corresponding author [Email: agosin{at}ing.puc.cl; fax: 562 686-5803]

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.

Key words: Brettanomyces/Dekkera, off-flavor, red wines, reverse osmosis, adsorption resin




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T. Garde-Cerdan, A. Zalacain, C. Lorenzo, J. L. Alonso, and M. R. Salinas
Molecularly Imprinted Polymer-Assisted Simple Clean-Up of 2,4,6-Trichloroanisole and Ethylphenols from Aged Red Wines
Am. J. Enol. Vitic., December 1, 2008; 59(4): 396 - 400.
[Abstract] [Full Text] [PDF]


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Copyright © 2005 by the American Society for Enology and Viticulture.