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Updated: Feb 5, 2026

Deposition of Porous Sorbents on Fabric Supports
Published on: June 12, 2018
Extraction Properties of New Polymeric Sorbents Applied to Wine
Chen Liang1, Paul K Boss2, David W Jeffery1
1The Australian Research Council Training Centre for Innovative Wine Production and Department of Wine and Food Science , The University of Adelaide , Waite Campus, PMB 1, Glen Osmond , SA 5064 , Australia.
Abstract:
Polymeric sorbents are frequently used in wine, either as solid phase extraction materials for isolation of analytes or as sorptive materials for removal of undesirable compounds (amelioration). Six new polymeric sorbents were produced thermally or in a microwave from various ratios of methacrylic acid, acrylic acid, and 4-vinylbenzoic acid as hydrophilic monomers, together with ethylene glycol dimethacrylate as cross-linker, using different porogen solvents. The relationship between physicochemical properties (pore size, surface area, and polarity) of the sorbents and their sorption properties for compounds in wine was investigated and compared to four commercially available sorbents. With some similarities to their commercial counterparts depending on hydrophobic and hydrophilic characteristics, the six new sorbents showed specificity toward different groups of compounds (e.g., volatiles and phenolics) and could be applied for targeted purposes. The results provide insight into the selection and utilization of new polymeric materials for extraction of components from wine.
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