Journal Of
Polyphenols

Metallic and phenolic compounds signifi cantly impact the stability, fl avor, 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 profi led by UHPLC–Q Exactive Orbitrap-MS and quantifi ed by UPLC. Results demonstrated that temperature critically infl uenced metallic precipitation in MF, with Ca, Fe, Mg, Zn, and K increasing signifi cantly 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 fi ltration at low temperatures (e.g., 0 °C) eff ectively clarifi es and stabilizes ice wine pomace brandy while preserving phenolic compounds.

Ice wine pomace brandy, fi lter paperboard, metallic elements, phenolic compounds, ICP-MS, UHPLC-MS