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

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 (pol...

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Detalles Bibliográficos
Autores principales: Carrasco-Sánchez, Verónica, John, Amalraj, Marican, Adolfo, Santos, Leonardo S., Laurie, V. Felipe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6331873/
https://www.ncbi.nlm.nih.gov/pubmed/26251893
http://dx.doi.org/10.3390/molecules200814312

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6331873/
https://www.ncbi.nlm.nih.gov/pubmed/26251893
http://dx.doi.org/10.3390/molecules200814312

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