PT  - JOURNAL ARTICLE
AU  - Marc Behr
AU  - Emmanuelle Cocco
AU  - Audrey Lenouvel
AU  - Cédric Guignard
AU  - Danièle Evers
TI  - Earthy and Fresh Mushroom Off-Flavors in Wine: Optimized Remedial Treatments
AID  - 10.5344/ajev.2013.13061
DP  - 2013 Dec 01
TA  - American Journal of Enology and Viticulture
PG  - 545--549
VI  - 64
IP  - 4
4099  - http://www.ajevonline.org/content/64/4/545.short
4100  - http://www.ajevonline.org/content/64/4/545.full
SO  - Am. J. Enol. Vitic.2013 Dec 01; 64
AB  - Geosmin and 1-octen-3-one are the causal agents of earthy-muddy and fresh mushroom off-flavors. Several products are available to remove these off-flavors and are commonly used at different steps of winemaking for various applications. This research evaluated and compared the efficiencies of those commercial products, including activated carbons, chitosans, zeolites, and filtrations, on white wine. For each product, different doses were evaluated on wine spiked at 200 ng/L of geosmin or 1-octen-3-one and were measured by GC-MS/MS. Several formulations of activated carbon provided good efficiencies for geosmin removal, as well as a filtration dedicated to off-flavor removal. However, chitosans and zeolites generally did not reach a satisfactory level. Activated carbons were also able to reduce the concentration of 1-octen-3-one.