Effect of filter paperboard on metallic elements and phenolic compounds in ice wine pomace brandy

Abstract

Metallic and phenolic compounds significantly impact the stability, flavor, and clarity of brandy, with implications for precipitation formation and human health. This study evaluated the effects of non-mineral pure-fiber paperboard (PF) and paperboard containing mineral filter (MF) on metallic elements and phenolic substances in ice wine pomace brandy aged in oak chips. The contents of 22 metallic elements were determined by inductively coupled plasma-mass spectrometry. Phenolic compounds were profiled by UHPLC-Q Exactive Orbitrap-MS and quantified by UPLC. Results demonstrated that temperature critically influenced metallic precipitation in MF, with Ca, Fe, Mg, Zn, and K increasing significantly at higher temperatures. Filtration markedly reduced polyphenol content, however, PF minimized phenolic loss compared to MF. A comparative analysis revealed that PF was superior to MF in reducing metallic introduction and preserving phenolic content. Thus, PF filtration at low temperatures (e.g., 0 °C) effectively clarifies and stabilizes ice wine pomace brandy while preserving phenolic compounds.

Keywords

ice wine pomace brandy / filter paperboard / metallic elements / phenolic compounds / ICP-MS / UHPLC-MS

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