Volatile phenols depletion in red wine using molecular imprinted polymers

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Rafaela Teixeira (Author) Other; Sonia Dopico Garcia (Author) Other; Paula B Andrade (Author) FFUP; Patricia Valentao (Author) Other; Jose M Lopez Vilarino (Author) Other; Victoria Gonzalez Rodriguez (Author) Other; Concepcion Cela Perez (Author) Other; Luis R Silva (Author) Other

Journal

Title: Journal of Food Science and Technology

Vol. 52

Pages: 7735-7746

ISSN: 0022-1155

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 3 Citations

Scopus - 0 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-00G-XCC

DOI: 10.1007/s13197-015-1892-2

Abstract (EN): Wines can be modified by microorganisms during the ageing process, by producing off-flavours like volatile phenols (VP), leading to their deterioration, with great economic losses. The development of methods to recover wines affected by unwanted VP became an important target. Molecular imprinted polymers (MIPs) are synthetic materials with artificially-generated recognition sites for selective extraction of organic compounds from different matrices. In this work, two MIPs to remove unwanted VP from wines were developed and their effects were evaluated. Volatile compounds were determined by GC-FID and GC-IT/MS and phenolic compounds (non-coloured and anthocyanins) by HPLC-DAD. The treatment with MIP-4EG and MIP-4EP significantly reduced the content of 4-ethylguaiacol and 4-ethylphenol, respectively. Nevertheless, the changes observed in wine non-coloured and coloured phenolics and sensorial analysis indicate that their specificity and selectivity regarding off-flavours still needs to be improved.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12