Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1621: Preliminary Study of the Impact of Zwitterionic Ion-Exchange Resins on the Phenolic and Volatile Profiles of Fetească Neagră and Cabernet Sauvignon Wines
Foods doi: 10.3390/foods15101621
Authors:
Georgiana-Diana Gabur
Marcela Mihai
Marius-Mihai Zaharia
Fernando Sánchez-Suárez
Raquel Muñoz-Castells
Rafael A. Peinado
Carmen Teodosiu
Ionel-Bogdan Cioroiu
Iulian Gabur

Zwitterionic ion-exchange polymers, known for advanced sorption properties, were used in this study to investigate their impact on the phenolic and volatile aroma compounds of Fetească neagră (FN) and Cabernet Sauvignon (CS) wines. Treatments with these compounds showed decreases in total phenolic content from 7.08 to 5.79 g/L gallic acid equivalents (GAE) in CS and from 5.96 to 4.76 g/L GAE in FN, reducing tannins and reactive phenolics and enhancing colloidal stability. Analysis of volatile compounds revealed selective increases in key esters and higher alcohols, contributing to enhanced fruity notes reaching 22.9% in CS and 26.8% in FN, and floral notes reaching 14.9% in CS and 20.4% in FN. Principal component analysis (PCA) showed clear separation by variety (PC1: 54.8%) and treatment (PC2: 30.1%), while heatmap clustering highlighted variety-specific volatile profiles. These results demonstrate that zwitterionic resin treatment represents a novel approach for controlled modulation of wine composition and aroma, enhancing stability and aromatic complexity while preserving varietal typicity.