Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia.
amaea Limited, 10 Bisley Road, Hamilton 3214, New Zealand.
J Agric Food Chem. 2024 Aug 14;72(32):18121-18131. doi: 10.1021/acs.jafc.4c03912. Epub 2024 Aug 2.
The adsorbents used to remove taint compounds from wine can also remove constituents that impart desirable color, aroma, and flavor attributes, whereas molecularly imprinted polymers (MIPs) are tailor-made to selectively bind one or more target compounds. This study evaluated the potential for MIPs to ameliorate smoke taint in wine via removal of volatile phenols during or after fermentation. The addition of MIPs to smoke-tainted Pinot Noir wine (for 24 h with stirring) achieved 35-57% removal of guaiacol, 4-methylguaiacol, cresols, and phenol, but <10% of volatile phenol glycoconjugates were removed and some wine color loss occurred. Of the MIP treatments that were subsequently applied to Semillon and Merlot fermentations or wine, MIP addition post-inoculation of yeast yielded the best outcomes, both in terms of volatile phenol removal and wine sensory profiles. Despite some impact on other aroma volatiles and red wine color, the findings demonstrate that MIPs can ameliorate smoke-tainted wine.
用于从葡萄酒中去除异味化合物的吸附剂也可以去除赋予理想颜色、香气和风味特征的成分，而分子印迹聚合物（MIPs）则是专门设计用来选择性地结合一种或多种目标化合物。本研究评估了 MIPs 通过在发酵过程中或之后去除挥发性酚类物质来改善葡萄酒烟熏味的潜力。向受烟熏污染的黑皮诺葡萄酒（搅拌 24 小时）中添加 MIPs 可去除 35-57%的愈创木酚、4-甲基愈创木酚、甲酚和苯酚，但挥发性酚糖苷的去除率<10%，且部分葡萄酒颜色损失。在随后应用于赛美蓉和梅洛发酵或葡萄酒的 MIP 处理中，酵母接种后添加 MIP 可获得最佳结果，无论是在挥发性酚类物质的去除还是葡萄酒感官特征方面。尽管对其他香气挥发物和红葡萄酒颜色有一定影响，但研究结果表明 MIPs 可以改善受烟熏污染的葡萄酒。
