Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red WineReportar como inadecuado




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1

School of Agricultural Sciences, Universidad de Talca, Talca 3460000, Chile

2

Laboratory of Asymmetric Synthesis, Chemistry Institute of Natural Resources, Universidad de Talca, Talca 3460000, Chile

3

Nanobiotechnology Division at Universidad de Talca, Fraunhofer Chile Research Foundation—Center for Systems Biotechnology, FCR-CSB, Talca 3460000, Chile





*

Author to whom correspondence should be addressed.



Academic Editors: Susan E. Ebeler and Helene Hopfer

Abstract Volatile phenols, such as 4-ethyphenol 4-EP and 4-ethylguaiacol 4-EG, are responsible for the -Brett character- found in wines contaminated with Brettanomyces yeast i.e., barnyard, animal, spicy and smoky aromas. In these trials, we explore the effectiveness of polyaniline-based compounds polyaniline emeraldin salt PANI-ES and polyanaline emeraldin base PANI-EB, for the removal of 4-EP and 4-EG from acidic model solutions and red wine. First, a screening study, performed in an acidified 12% ethanol solution, was used to optimize parameters such as contact time and the amount of polymers required to remove 4-EP and 4-EG. Then, the trapping ability of PANI agents towards 4-EP and 4-EG was evaluated in a model solution containing other wine phenolics that could potentially be trapped by PANI i.e., gallic acid and 4-methylcatechol. The results of this trial showed that both PANI compounds were capable of removing 4-EP, 4-EG, regardless of the presence of other phenolic compounds present at a much higher concentration. Finally, the capturing ability of PANI was evaluated in a red wine sample containing 5 mg·L−1 of 4-EP, 5 mg·L−1 of 4-EG and 2.03 ± 0.02 g·L−1 of total phenolics. The results showed that PANI-EB removed significantly more 4-EP and 4-EG than PANI-ES. For instance, a treatment with 10 mg·mL−1 of PANI-EB produced a 67.8% reduction of 4-EP, 50% reduction of 4-EG and 41.38% decrease in total phenols. View Full-Text

Keywords: 4-EP; 4-EG; polyaniline; conjugated polymers; wine; QuEChERS 4-EP; 4-EG; polyaniline; conjugated polymers; wine; QuEChERS





Autor: Verónica Carrasco-Sánchez 1, Amalraj John 2, Adolfo Marican 2,3, Leonardo S. Santos 2,3 and V. Felipe Laurie 1,3,*

Fuente: http://mdpi.com/



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