Cork powder as a new natural and sustainable fining agent to reduce negative volatile phenols in red wine

Open Access

Table 3.

Amount of 4-EP and 4-EG (μg/L) removed from wines at two spiked levels^a with impregnated dichloromethane and ethanol extractive free cork powder with particles size below 75 μm (CKFI75) at 250 g/hL and 500 g/hL application dose.


Dose	Medium		High
	4-EP	4-EG	4-EP	4-EG
250 g/hL	309.8 ± 16.5	75.3 ± 2.6	931.5 ± 25.5	158.1 ± 6.3
500 g/hL	378.8 ± 12.0	102.9 ± 2.0	1122.0 ± 22.5	201.9 ± 5.7
p value	0.0005	0.0001	0.0001	0.0001

Values are presented as mean ± standard deviation; medium spiked level (750 μg/L for 4-EP and 150 μg/L for 4-EG); high spiked level (1500 μg/L for 4-EP and 300 μg/L for 4-EG).

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