Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7599240 | Food Chemistry | 2014 | 6 Pages |
Abstract
This study was aimed at investigating the influence of ethanol, wine polyphenols and yeast extract on the volatility of 4-ethylphenols in red wines. The use of solid-phase microextraction with short extraction times for the study of the headspace composition, revealed a strong influence of ethanol and polyphenols on reducing the volatility of 4-ethylphenols in a model wine. At the same time, the influence of ethanol and polyphenols on the perception of the “Brett character” (stable, manure, horse sweat and phenolic notes) due to 4-ethylphenols was evaluated by sensory analysis. Polyphenols and ethanol were found to have a significant influence on the olfactory perception of the tainted wines. On the contrary, a direct influence of yeast extract on the volatility of 4-ethylphenols was not observed, although some results suggested that the effectiveness of polyphenols in reducing the volatility of 4-ethylphenols could be limited by the presence of yeast proteins.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maurizio Petrozziello, Andriani Asproudi, Massimo Guaita, Daniela Borsa, Silvia Motta, Loretta Panero, Antonella Bosso,