EFFECT OF CYCLODEXTRINS ON OFF-ODOURS REMOVAL OF RED WINE: AN

SUMMARY The development of yeasts Brettanomyces spp. in wines can lead to the accumulation of 4-ethylphenol and 4-ethylguaiacol. The presence of these compounds in red wines above certain concentrations can cause spoilage and severe economic losses. Cyclodextrins (CDs) could be used to remove and mask undesirable component and control release of desired food constituents. The aim of this work is to study the removal effect of off-odours from red wine using !-cyclodextrin. Triangular and ranking sensory tests with 14 panellists were conducted with a red wine spiked with 4-ethylphenol (5000 "g/L) or a mixture of 4-ethylphenol (750 "g/L) + 4-ethylguaiacol (75 "g/L), and with different concentration levels of !-CD. According to the sensory panel, a concentration of 11.52 g/L of !-CD (ratio of 2:1) was enough to reduce the off-odours perception from red wine. Finally, a statistically signifi cant increase of colour intensity (CI) and total polyphenols index (TPI) was found when red wine was treated with !-CD.