TY - JOUR T1 - Reduction of 4-Ethylphenol and 4-Ethylguaiacol Concentration in Red Wines Using Reverse Osmosis and Adsorption JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 30 LP - 36 DO - 10.5344/ajev.2005.56.1.30 VL - 56 IS - 1 AU - Paulina Ugarte AU - Eduardo Agosin AU - Edmundo Bordeu AU - José I. Villalobos Y1 - 2005/03/01 UR - http://www.ajevonline.org/content/56/1/30.abstract N2 - 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. ER -