Removal of 4-Ethylphenol and 4-Ethylguaiacol, from Wine-like Model Solutions, by Commercial Modified Activated Carbons Produced from Coconut Shell

Abstract

When present in high concentrations in red wine, 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) are responsible for the introduction of unpleasant aromas, which causes wine depreciation. The work presented concerns the performance of textural and chemical-modified activated carbons (ACs), produced from coconuts shells, in the treatment of spoiled wines. ACs were submitted to basic and acid treatment, by impregnation into solutions containing NaOH and HNO3, respectively. Modified ACs showed only a small, but noticeable, increase in apparent surface area and micropore volume when compared to the original AC. However, the surface chemistry underwent significant changes. The ability of modified ACs to remove 4-EP and 4-EG, which cause the off-flavor known as “Brett character”, from wine-like solutions has been successfully achieved. On the systems studied, 4-EG was retained in greater extension, but 4-EP was retained more strongly on the surface of the ACs. Ethanol was found to compete with 4-EP and 4-EG for the adsorptive centres. However, when 4-EP and 4-EG were present in the same solution, the addition of ethanol promoted a cooperative effect and favoured the adsorption of both compounds. It should be noted that the modified ACs were able to eliminate 4-EP and 4-EG to levels below their sensory perception thresholds referred for red wine.