Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

Frontiers in Chemistry
Mónica BuenoVicente Ferreira

Abstract

The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to three different controlled O2exposure conditions: low (10 mg L-1) and medium or high (the stoichiometrically required amount to oxidize all wine total SO2plus 18 or 32 mg L-1, respectively). Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (<2 years-old bottled wines) hardly accumulate any acetaldehyde regardless of the O2consumed. In contrast, aged wines (>3 years-old bottled wines) accumulated acetaldehyde while their content in SO2was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO2, in epigallocatechin and to the mean degree of polymerization, and negatively to its co...Continue Reading

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Citations

Feb 13, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Javier EchaveJesus Simal-Gandara
Jul 6, 2019·Journal of Agricultural and Food Chemistry·A R MonforteA C Silva Ferreira
Aug 29, 2019·ACS Omega·Carlos EscottJosé Antonio Suárez-Lepe

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