RT Journal Article SR Electronic 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. FD American Society for Enology and Viticulture SP 30 OP 36 DO 10.5344/ajev.2005.56.1.30 VO 56 IS 1 A1 Paulina Ugarte A1 Eduardo Agosin A1 Edmundo Bordeu A1 José I. Villalobos YR 2005 UL http://www.ajevonline.org/content/56/1/30.abstract AB 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.