6533b832fe1ef96bd129ad70
RESEARCH PRODUCT
Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork
Thomas KarbowiakJoan-josep Gallardo-chacónsubject
BrettanomycesWineCorkengineering.materialGas Chromatography-Mass SpectrometryAnalytical ChemistryQuercus[SPI]Engineering Sciences [physics]chemistry.chemical_compoundPhenolsSuberinOrganic chemistryPhenolsWine4-EthylphenolChromatographybiologyGuaiacolSorptionGeneral Medicine4-Ethylguaiacolbiology.organism_classificationLipidsOff-flavourchemistryengineeringSorptionAdsorptionSuberinCorkHydrophobic and Hydrophilic Interactions[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Sciencedescription
International audience; Cork shows an active role in the sorption of volatile phenols from wine. The sorption properties of 4-ethylphenol and 4-ethylguaiacol phenols in hydro-alcoholic medium placed in contact with suberin extracted from cork were especially investigated. To that purpose, suberin was immersed in model wine solutions containing several concentrations of each phenol and the amount of the compound remaining in the liquid phase was determined by SPME-GC-MS. Sorption isotherms of 4-ethylguaiacol and 4-ethylphenol by suberin followed the Henry's model. The solid/liquid partition coefficients (KSL) between the suberin and the model wine were also determined for several other volatile phenols. Suberin displayed rather high sorption capacity, which was positively correlated to the hydrophobicity of the volatile. Finally, the capacity of suberin to decrease the concentration of 4-ethylphenol and 4-ethylguaiacol was also tested in real wines affected by a Brettanomyces character. It also lead to a significant reduction of their concentration in wine.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2015-08-01 | Food Chemistry |