Abstract
Geosmin and 1-octen-3-one are the causal agents of earthy-muddy and fresh mushroom off-flavors. Several products are available to remove these off-flavors and are commonly used at different steps of winemaking for various applications. This research evaluated and compared the efficiencies of those commercial products, including activated carbons, chitosans, zeolites, and filtrations, on white wine. For each product, different doses were evaluated on wine spiked at 200 ng/L of geosmin or 1-octen-3-one and were measured by GC-MS/MS. Several formulations of activated carbon provided good efficiencies for geosmin removal, as well as a filtration dedicated to off-flavor removal. However, chitosans and zeolites generally did not reach a satisfactory level. Activated carbons were also able to reduce the concentration of 1-octen-3-one.
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