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Extraction of Lignin with High β-O-4 Content by Mild Ethanol Extraction and Its Effect on the Depolymerization Yield

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Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers.

Chao Dang^1,2, Vladimir Jiranek^1,2, Dennis K Taylor^1,2

¹The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia.

Molecules (Basel, Switzerland)

|February 23, 2020

Summary

New cyclodextrin (CD) polymers effectively remove volatile phenols, which cause off-odors in wine. These reusable polymers show significant potential for improving wine quality by eliminating smoke taint and spoilage compounds.

Keywords:

Brettanomyces cyclodextrin gas chromatography-mass spectrometry nuclear magnetic resonance smoke taint wine

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Depolymerizable Olefinic Polymers Based on Fused-Ring Cyclooctene Monomers

Depolymerizable Olefinic Polymers Based on Fused-Ring Cyclooctene Monomers

Published on: December 16, 2022

Area of Science:

Food Chemistry
Analytical Chemistry
Polymer Science

Background:

Volatile phenols are key compounds responsible for undesirable off-odors in wine, often linked to bushfire smoke and microbial spoilage.
Existing methods for mitigating these off-odors have limitations, and cyclodextrin (CD) polymers have not been previously explored for this application.

Purpose of the Study:

To synthesize and evaluate the efficacy of novel cyclodextrin (CD) polymers in adsorbing and removing volatile phenols.
To compare the performance of CD polymers with traditional cyclodextrins for volatile phenol removal.

Main Methods:

Two cyclodextrin polymers were synthesized using beta- and gamma-CD crosslinked with hexamethylene diisocyanate (HDI).
Adsorption isotherms and batch tests were conducted using four key volatile phenols (guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol).
A novel four-phase headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS) was employed for analysis.

Main Results:

CD polymers demonstrated rapid adsorption of volatile phenols, reaching equilibrium almost instantly.
Adsorption capacity was determined to be 20.7 µg of volatile phenol per gram of polymer.
Batch tests showed significant removal rates of 45% to 77%, with excellent reusability of the polymers.

Conclusions:

Synthesized CD polymers are highly effective in removing volatile phenols responsible for wine off-odors.
These CD polymers offer advantages over traditional CDs for volatile phenol adsorption, presenting a promising solution for the wine industry.
The study highlights the potential of CD polymers for enhancing wine quality by mitigating smoke taint and microbial spoilage aromas.