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Researchers from the University of Adelaide (Australia) have developed a new method for removing unpleasant smoky aromas from wines. Grapes absorb the aromas produced by forest fires, which then become perceptible in the wines and diminish their quality. They evoke smoke, ash, and medicine. Current techniques for removing volatile smoky aromas also extract desirable compounds that contribute to the bouquet, color, and flavor of a wine.
The new method, on the other hand, specifically targets unwanted volatile phenols. To achieve this, the scientists use molecularly imprinted polymers (MIPs). These artificially manufactured polymers possess specific binding sites tailored to a particular molecule. They mimic the structure and function of natural recognition mechanisms, such as those found in enzymes and antibodies, and bind the target molecule due to the tailored cavities.
The researchers added the MIP beads either freely suspended or in muslin or mesh bags to the wines. The wines were then chemically analyzed and tasted by experts, students, and staff. In the study published in the Journal of Agricultural and Food Chemistry of the American Chemical Society, the researchers wrote: "Despite some effects on other aroma volatiles and the color of red wine, the results show that MIPs can mitigate the smoky taste in wines." Furthermore, it was found that the MIPs could be reused after simple cleaning, and through this "regeneration," they even became more effective.
The project was co-funded by the Australian government.
(al / Source: decanter)