a Chemistry Research Centre - Vila Real (CQ-VR) , University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment , Vila Real , Portugal.
b Chemistry Research Centre - Vila Real (CQ-VR), Biology and Environment Department , University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment , Vila Real , Portugal.
Crit Rev Food Sci Nutr. 2019;59(9):1367-1391. doi: 10.1080/10408398.2017.1408563. Epub 2017 Dec 19.
The presence of 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines affect negatively their aroma conferring horsy, barnyard, smoky and medicinal aromatic notes. These volatile phenols formed from free hydroxycinnamic acids and their ethyl esters by yeasts, can contaminate wines. Their formation can cause serious negative economic impact to the wine industry worldwide as consumers tend to reject these wines. For these reasons various preventive and remedial treatments have been studied. This review summarises the wine microbial volatile phenols formation, preventive measures during winemaking and remedial treatments in finished wines along with their advantages and limitations for dealing with this sensory defect and impact on wine quality. Also it is important to control the levels of volatile phenols in wines using fast and convenient analytical methods namely with a detection limit below their olfactory perception threshold. The analytical methods available for quality control and performance characteristics as well their advantages and disadvantages when dealing with a complex matrix like wine are discussed in detail.
红葡萄酒中 4-乙基苯酚、4-乙基愈创木酚和 4-乙基儿茶酚的存在会对其香气产生负面影响，赋予马厩、谷仓、烟熏和药草香气。这些挥发性酚类物质是由酵母从游离羟基肉桂酸及其乙酯形成的，会污染葡萄酒。它们的形成会对全球葡萄酒行业造成严重的负面经济影响，因为消费者往往会拒绝这些葡萄酒。出于这些原因，已经研究了各种预防和补救措施。本文综述了葡萄酒微生物挥发性酚类物质的形成、酿酒过程中的预防措施以及成品葡萄酒中的补救处理方法，以及它们在处理这种感官缺陷和对葡萄酒质量的影响方面的优缺点。此外，使用快速便捷的分析方法，即检测限低于嗅觉感知阈值，控制葡萄酒中挥发性酚类物质的水平也很重要。详细讨论了可用于质量控制的分析方法及其性能特点，以及在处理葡萄酒等复杂基质时的优缺点。
