Skip to main content
SpringerLink
Log in

Treatment by fining agents of red wine affected by phenolic off-odour

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Although phenolic off-odour is very detrimental for red wine quality, there is a lack of easy-to-use methods able to decrease the levels of the responsible compounds 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) and to improve the sensory quality of the contaminated wines. To this aim, an alternative use of fining agents (activated charcoal, PVPP and zeolite) was evaluated. Two levels of ethylphenol contamination were considered: a naturally low contaminated red wine and the same wine spiked with 4-EP and 4-EG. The impact of the treatments on desirable aroma volatiles, polyphenols and colour was also evaluated. The effectiveness in diminishing the intensity of the phenolic off-odour was assessed by descriptive sensory analysis. The activated charcoal and PVPP significantly decreased the concentrations of 4-ethylguaiacol and 4-ethylphenol in the naturally contaminated wine, while none of the tested fining agent was effective in the spiked one. Polyphenols and colour were slightly affected, to the same extent for the two treatments. Charcoal and PVPP additions negatively impacted the concentration of the aroma volatiles, especially esters, with the activated charcoal achieving a higher decrease. The sensory outcome of both treatments was the decrease in the intensity of phenolic off-odour, with charcoal achieving a higher decrease. Interestingly, in spite of the decrease in esters, also a significant increase in the intensity of “red fruit” odour occurred.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Chatonnet P, Dubourdieu D, Boidron JNL, Pons M (1992) The origin of ethylphenols in wines. J Sci Food Agr 60:165–178

    Article  CAS  Google Scholar 

  2. Malfeito-Ferreira M (2011) Yeasts and wine off-flavours: a technological perspective. Ann Microbiol 61:95–102

    Article  CAS  Google Scholar 

  3. San-Juan F, Cacho J, Ferreira V, Escudero A (2012) Aroma chemical composition of red wines from different price categories and its relationship to quality. J Agric Food Chem 60:5045–5056

    Article  Google Scholar 

  4. Dias L, Pereira-da-Silva S, Tavares M, Malfeito-Ferreira M, Loureiro V (2003) Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions. Food Microbiol 20:377–384

    Article  CAS  Google Scholar 

  5. Lisanti MT, Gambuti A, Genovese A, Piombino P, Moio L (2013) Partial dealcoholization of red wines by membrane contactor technique: effect on sensory characteristics and volatile composition. Food Bioprocess Tech 6:2289–2305

    Article  CAS  Google Scholar 

  6. Guzzon R, Widmann G, Malacarne M, Nardin T, Nicolini G, Larcher R (2011) Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage. Eur Food Res Technol 233:285–291

    Article  CAS  Google Scholar 

  7. Fabrizio V, Vigentini I, Parisi N, Picozzi C, Compagno C, Foschino R (2015) Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment. Lett Appl Microbiol 61:186–191

    Article  CAS  Google Scholar 

  8. González-Arenzana L, Sevenich R, Rauh C, López R, Knorr D, López-Alfaro I (2016) Inactivation of brettanomyces bruxellensis by high hydrostatic pressure technology. Food Control 59:188–195

    Article  Google Scholar 

  9. Guzzon R, Widmann G, Bertoldi D, Nardin T, Callone E, Nicolini G, Larcher R (2015) Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation. Food Microbiol 45:135–146

    Article  CAS  Google Scholar 

  10. Ugarte P, Agosin E, Bordeu E, Villalobos JI (2005) Reduction of 4-ethylphenol and 4-ethylguaiacol concentration in red wines using reverse osmosis and adsorption. Am J Enol Viticul 56:30–36

    CAS  Google Scholar 

  11. Chassagne D, Guilloux-Benatier M, Alexandre H, Voilley A (2005) Sorption of wine volatile phenols by yeast lees. Food Chem 91:39–44

    Article  CAS  Google Scholar 

  12. Jiménez-Moreno N, Ancín-Azpilicueta C (2009) Sorption of volatile phenols by yeast cell walls. Int J Wine Res 1:11–18

    Google Scholar 

  13. Palomero F, Ntanos K, Morata A, Benito S, Suárez-Lepe JA (2011) Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: influence on anthocyanin content and chromatic variables. Eur Food Res Technol 232:971–977

    Article  CAS  Google Scholar 

  14. Larcher R, Puecher C, Rohregger S, Malacarne M, Nicolini G (2012) 4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose. Food Chem 132:2126–2130

    Article  CAS  Google Scholar 

  15. Teixeira R, Dopico-Garcí S, Andrade P, Valentão P, López-Vilariño JM, González-Rodríguez V, Cela-Pérez C, Silva LR (2015) Volatile phenols depletion in red wine using molecular imprinted polymers. Jl Food Sci Technol 52:7735–7746

    Article  CAS  Google Scholar 

  16. Gallardo-Chacón JJ, Karbowiak T (2015) Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork. Food Chem 181:222–226

    Article  Google Scholar 

  17. Castellari M, Versari A, Fabiani A, Parpinello GP, Galassi S (2001) Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents. J Agric Food Chem 49:3917–3921

    Article  CAS  Google Scholar 

  18. Kuleyin A (2007) Removal of phenol and 4-chlorophenol by surfactant-modified natural zeolite. J Hazard Mater 144:307–315

    Article  CAS  Google Scholar 

  19. Mercurio M, Bish DL, Cappelletti P, de Gennaro B et al (2015) PREPUBLICATION: the combined use of steam-treated bentonites and natural zeolites in the oenological refining process. Miner Mag. doi:10.1180/minmag.2016.080.004

    Google Scholar 

  20. Lisanti MT, Genovese A, Piombino P, Gambuti A, Moio L (2010) Application of an analytical method for the simultaneous determination of the off-flavour volatile geosmin, 4-ethylphenol and 4-ethylguaiacol and of target wine aroma volatiles. Ital J Food Sci 22:15–27

    CAS  Google Scholar 

  21. OIV Compendium of International Methods of Wine and Must Analysis (2007) Office International de la Vigne et du Vin, Paris

  22. Di Stefano R, Guidoni S (1989) La determinazione dei polifenoli totali nei mosti e nei vini. Vignevini 16:47–52

    Google Scholar 

  23. Glories Y (1984) La couleur des vins rouges 1° e 2°partie. Connaissance Vigne Vin 18:253–271

    CAS  Google Scholar 

  24. Dąbrowski A, Podkościelny P, Hubicki Z, Barczak M (2005) Adsorption of phenolic compounds by activated carbon—a critical review. Chemosphere 58:1049–1070

    Article  Google Scholar 

  25. Laborde B, Moine-Ledoux V, Richard T, Saucier C, Dubourdieu D, Monti JP (2006) PVPP-polyphenol complexes: a molecular approach. J Agric Food Chem 54:4383–4389

    Article  CAS  Google Scholar 

  26. Pollnitz AP, Pardon KH, Sefton MA (2000) Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine. J Chromatogr A 874:101–109

    Article  CAS  Google Scholar 

  27. Behr M, Cocco E, Lenouvel A, Guignard C, Evers D (2013) Earthy and fresh mushroom off-flavors in wine: optimized remedial treatments. Am J Enol Vitic 64:546–550

    Article  Google Scholar 

  28. Perego C, Bagatin R, Tagliabue M, Vignola R (2013) Zeolites and related mesoporous materials for multi-talented environmental solutions. Microporous Mesoporous Mater 166:37–49

    Article  CAS  Google Scholar 

  29. László K, Podkościelny P, Dąbrowski A (2003) Heterogeneity of polymer-based active carbons in adsorption of aqueous solutions of phenol and 2,3,4-trichlorophenol. Langmuir 19:5287–5294

    Article  Google Scholar 

  30. Fudge AL, Schiettecatte M, Ristic R, Hayasaka Y, Wilkinson KL (2012) Amelioration of smoke taint in wine by treatment with commercial fining agents. Aust J Grape Wine R 18:302–307

    Article  CAS  Google Scholar 

  31. Dubois P (1994) Les arômes des vins et leurs défauts. Rev Franc Oenol 3:27–41

    Google Scholar 

  32. Lambrechts MG, Pretorius IS (2000) Yeast and its importance to wine aroma—a review. S Afr J Enol Vitic 21:97–129

    CAS  Google Scholar 

  33. Escudero A, Campo E, Fariña L, Cacho J, Ferreira V (2007) Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. J Agric Food Chem 55:4501–4510

    Article  CAS  Google Scholar 

  34. Pineau B, Barbe JC, Van Leeuwen C, Dubourdieu D (2009) Examples of perceptive interactions involved in specific “red-” and “black-berry” aromas in red wines. J Agric Food Chem 57:3702–3708

    Article  CAS  Google Scholar 

  35. Lisanti MT, Gambuti A, Genovese A, Piombino P, Moio L (2014) Earthy off-flavour in wine: evaluation of remedial treatments for geosmin contamination. Food Chem 154:171–178

    Article  CAS  Google Scholar 

  36. Ribéreau-Gayon P, Dubourdieu D, Donèche B, Lonvaud A (2006) Handbook of enology, the microbiology of wine and vinifications, vol 1. John Wiley & Sons, Chichester

    Google Scholar 

  37. Pineau B, Barbe JC, Van Leeuwen C, Dubourdieu D (2007) Which impact for β-damascenone on red wines aroma? J Agric Food Chem 55:4103–4108

    Article  CAS  Google Scholar 

  38. Chatonnet P, Dubourdieu D, Boidron JN, Lavigne V (1993) Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. J Sci Food Agr 62:191–202

    Article  CAS  Google Scholar 

  39. Polášková P, Herszage J, Ebeler SE (2008) Wine flavor: chemistry in a glass. Chem Soc Rev 37:2478–2489

    Article  Google Scholar 

  40. Tempere S, Schaaper MH, Cuzange E, de Lescar R, de Revel G, Sicard G (2016) The olfactory masking effect of ethylphenols: characterization and elucidation of its origin. Food Qual Pref 50:135–144

    Article  Google Scholar 

  41. San-Juan F, Ferreira V, Cacho J, Escudero A (2011) Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition. J Agric Food Chem 59:7916–7924

    Article  CAS  Google Scholar 

  42. Genovese A, Lisanti MT, Gambuti A, Piombino P, Moio L (2007) Relationship between sensory perception and aroma compounds of monovarietal red wines. Acta Hort (ISHS) 754:549–556

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors thank Dal Cin Gildo S.p.A. for providing the fining agents used in the study, Cantina del Taburno winery for providing the wines and the students and staff of the Department of Agricultural Sciences of the University of Naples Federico II for their participation in the sensory trials. Special thanks are due to Prof. Marco Genovese for proofreading the English manuscript.

Author information

Authors and Affiliations

  1. Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Sezione di Scienze della Vigna e del Vino - Viale Italia, 83100, Avellino, Italy

    Maria Tiziana Lisanti, Angelita Gambuti, Paola Piombino & Luigi Moio

  2. Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Sezione di Scienze e Tecnologie degli Alimenti - Via Università 100, Portici, NA, Italy

    Alessandro Genovese

Authors
  1. Maria Tiziana Lisanti
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Angelita Gambuti
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Alessandro Genovese
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Paola Piombino
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Luigi Moio
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Maria Tiziana Lisanti.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Human and animal rights

This article does not contain any studies with human or animal subjects.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Lisanti, M.T., Gambuti, A., Genovese, A. et al. Treatment by fining agents of red wine affected by phenolic off-odour. Eur Food Res Technol 243, 501–510 (2017). https://doi.org/10.1007/s00217-016-2763-4

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-016-2763-4

Keywords

Search

Navigation