%0 Journal Article %A Marc Behr %A Emmanuelle Cocco %A Audrey Lenouvel %A Cédric Guignard %A Danièle Evers %T Earthy and Fresh Mushroom Off-Flavors in Wine: Optimized Remedial Treatments %D 2013 %R 10.5344/ajev.2013.13061 %J American Journal of Enology and Viticulture %P ajev.2013.13061 %X 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. They are commonly used at different steps of the wine-making process for various applications. This paper aims at evaluating and comparing the efficiencies of those commercial products, including activated carbons, chitosans, zeolites and filtrations on white wine. Measurement of geosmin and 1-octen-3-one was done by GC-MS/MS. For each product, different doses were evaluated on wine spiked at 200 ng/L of geosmin or 1-octen-3-one. Several formulations of activated carbon provided good efficiencies for geosmin removal, as well as a filtration dedicated to off-flavor removal. On the other hand, chitosans and zeolites were generally not able to reach a satisfactory level. Activated carbons were also able to reduce the concentration of 1-octen-3-one. This paper provides new data on adequate remedial treatments of wine contaminated by geosmin and 1-octen-3-one. %U https://www.ajevonline.org/content/ajev/early/2013/08/14/ajev.2013.13061.full.pdf