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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
Template and target information: 3-isobutyl-2-methoxypyrazine, IBMP
Author keywords: polymer synthesis, wine flavour, adsorption isotherm, Adsorption kinetics, Reusability