Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/113979
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Type: Journal article
Title: Preparation of magnetic polymers for the elimination of 3-isobutyl-2-methoxypyrazine from wine
Author: Liang, C.
Jeffery, D.
Taylor, D.
Citation: Molecules, 2018; 23(5):1140-1-1140-14
Publisher: MDPI AG
Issue Date: 2018
ISSN: 1420-3049
1420-3049
Statement of
Responsibility: 
Chen Liang, David W. Jeffery and Dennis K. Taylor
Abstract: 3-Isobutyl-2-methoxypyrazine (IBMP), the most prevalent grape-derived methoxypyrazine, can contribute green bell pepper, vegetative and herbaceous aromas and flavours to wines. At elevated concentrations, this potent odorant may mask desirable fruity and floral aromas in wine and may be considered as a fault. A new remediation method for wines with elevated IBMP levels has been trialled using magnetic polymers, prepared in the same way as ordinary polymers but with the incorporation of iron oxide nanoparticles as magnetic substrates. Characterisation by Fourier transform-infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) showed no difference between thermally synthesised and microwave synthesised polymers. Magnetic polymers were found to have removed over 40% of the IBMP present in spiked model wine and white wine within ten minutes. The addition of magnetic nanoparticles and microwave-induced polymerisation did not affect the adsorption properties of the polymer in model wine and the polymer could be regenerated at least five times. Both Langmuir and Freundlich isotherms were found to fit the data for both types of polymer. However, attempts to produce imprinted polymers were not achieved, as they were found not to be differentiated from non-imprinted counterparts via adsorption tests.
Keywords: polymer synthesis; wine flavour; adsorption isotherm; adsorption kinetics; reusability
Description: Published: 10 May 2018
Rights: © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
RMID: 0030087057
DOI: 10.3390/molecules23051140
Grant ID: http://purl.org/au-research/grants/arc/IC130100005
Appears in Collections:Agriculture, Food and Wine publications

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