CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal; CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, Edifício de Enologia, 5000-801 Vila Real, Portugal.
CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal.
Food Chem. 2017 Aug 15;229:242-251. doi: 10.1016/j.foodchem.2017.02.066. Epub 2017 Feb 15.
Activated carbon (AC) could be a solution to remove 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) off-flavours from Dekkera/Brettanomyces contaminated red wines. The relation between AC physicochemical characteristics and removal efficiency of these compounds is unknown. The impact of ACs characteristics on 4-EP and 4-EG removal, phenolic and headspace aroma composition was studied. All ACs reduced significantly 4-EP and 4-EG levels (maximum 73%). Their efficiency was related to their surface area and micropores volume. A higher surface area of mesopores and total pore volume were detrimental for anthocyanins and colour intensity, while a higher surface area and micropores volume were important for removing phenolic acids. Volatile phenols reduction was more important for the positive fruity attribute perception than the abundance of headspace aroma compounds. With an optimal selection of the AC physicochemical characteristics it was possible to remove efficiently the volatile phenols without impacting negatively on the wine sensory quality.
活性炭（AC）可以解决被德克酵母/贝酵母污染的红酒中 4-乙基苯酚（4-EP）和 4-乙基愈创木酚（4-EG）异味的问题。但活性炭物理化学特性与其对这些化合物去除效率之间的关系尚不清楚。本研究探讨了活性炭特性对 4-EP 和 4-EG 去除率、酚类和顶空香气成分的影响。所有活性炭均显著降低了 4-EP 和 4-EG 水平（最高达 73%）。其去除效率与其表面积和微孔体积有关。较高的中孔表面积和总孔体积不利于花色苷和颜色强度，而较高的表面积和微孔体积对于去除酚酸则很重要。挥发性酚类物质的减少对正面果香属性的感知比顶空香气化合物的丰度更为重要。通过对活性炭物理化学特性的优化选择，可以有效地去除挥发性酚类物质，而不会对葡萄酒的感官质量产生负面影响。
