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.
|Autori:||Petrozziello, M.;Asproudi, A.;Guaita, M.;Borsa, D.;Motta, S.;Panero, L.M.;Bosso, A.|
|Data di pubblicazione:||2014|
|Titolo:||Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions|
|Appare nelle tipologie:||1.1 Articolo in rivista|