Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation

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...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2024-08, Vol.72 (32), p.18121-18131
Main Authors: Huo, Yiming, Ristic, Renata, Puglisi, Carolyn, Wang, Xingchen, Muhlack, Richard, Baars, Sylvia, Herderich, Markus J., Wilkinson, Kerry L.
Format: Article
Language:English
Subjects:
Food and Beverage Chemistry/Biochemistry
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Summary: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
ISSN:0021-8561
1520-5118
1520-5118
DOI:10.1021/acs.jafc.4c03912