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Article

Reduction of 4-Ethylphenol and 4-Ethylguaiacol Concentration in Red Wines Using Reverse Osmosis and Adsorption

Paulina Ugarte, Eduardo Agosin, Edmundo Bordeu, José I. Villalobos
Am J Enol Vitic. March 2005 56: 30-36; published ahead of print March 01, 2005 ; DOI: 10.5344/ajev.2005.56.1.30
Paulina Ugarte
1Departamento de Ingeniería Química y Bioprocesos and 2Departamento de Fruticultura y Enología, Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile.
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Eduardo Agosin
1Departamento de Ingeniería Química y Bioprocesos and 2Departamento de Fruticultura y Enología, Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile.
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  • For correspondence: agosin@ing.puc.cl
Edmundo Bordeu
1Departamento de Ingeniería Química y Bioprocesos and 2Departamento de Fruticultura y Enología, Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile.
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José I. Villalobos
1Departamento de Ingeniería Química y Bioprocesos and 2Departamento de Fruticultura y Enología, Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile.
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Abstract

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.

  • Brettanomyces/Dekkera
  • off-flavor
  • red wines
  • reverse osmosis
  • adsorption resin
  • Received October 2003.
  • Revision received June 2004.
  • Revision received September 2004.
  • 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 Ugarte, Eduardo Agosin, Edmundo Bordeu, José I. Villalobos
Am J Enol Vitic.  March 2005  56: 30-36;  published ahead of print March 01, 2005 ; DOI: 10.5344/ajev.2005.56.1.30

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Reduction of 4-Ethylphenol and 4-Ethylguaiacol Concentration in Red Wines Using Reverse Osmosis and Adsorption
Paulina Ugarte, Eduardo Agosin, Edmundo Bordeu, José I. Villalobos
Am J Enol Vitic.  March 2005  56: 30-36;  published ahead of print March 01, 2005 ; DOI: 10.5344/ajev.2005.56.1.30
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