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The binding of 4-ethylguaiacol with polyaniline-based materials in wines

Authors
  • Marican, Adolfo
  • Carrasco-Sánchez, Verónica
  • John, Amalraj
  • Felipe Laurie, V.
  • Santos, Leonardo S.1, 2, 3, 4, 5, 6, 3
  • 1 Laboratory of Asymmetric Synthesis
  • 2 Chemistry Institute of Natural Resources
  • 3 Universidad de Talca
  • 4 Nanobiotechnology Division at Universidad de Talca
  • 5 Fraunhofer Chile Research Foundation – Center for Systems Biotechnology (FCR-CSB)
  • 6 School of Agricultural Sciences
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jan 01, 2014
Accepted Date
Mar 11, 2014
Identifiers
DOI: 10.1016/j.foodchem.2014.03.053
Source
Elsevier
Keywords
License
Unknown

Abstract

4-ethylguaiacol (4-EG) is one of the important compounds responsible for the “Brett character” (i.e. spicy and smoky aromas) found in wines contaminated with Brettanomyces yeast. In this trial, the ability of polyaniline-based materials (PANI-EB and PANI-ES) was tested as a potential fining agent for the removal of 4-EG in wine. First, a screening study was developed in order to determine the binding capacity of 4-EG by PANI materials in 12% ethanol solution. Then, the capturing ability of PANI against 4-EG was evaluated with a solution containing gallic acid (GA), 4-methyl-catechol (4-MC), in which the concentration of the phenolic compounds were maintained as in the real wine. The results obtained showed that the retention percentage varied between 0 to 100% (4-EG), 13.81% to 72.32% (GA), and 0 to 17.39% (4-MC), depending on the interaction time and amount of the PANI used. Finally, the capturing capacity of PANI-EB and PANI-ES against 4-EG was evaluated in a real wine sample containing originally 3.10±0.13mgL−1 of 4-EG and 2.55±0.10gL−1 of other total phenolic compounds. The analyses performed indicated that PANI-EB is more effective in removing 4-EG than PANI-ES, with retention percentages varying between 36 and 50%. Other studies also have been conducted to evaluate the effectiveness of the treatments under different conditions, and the effects of PANI on the sensory quality of the wine.

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