| Title: | Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels |
| Author(s): | Ferreira V; Bueno M; Franco-Luesma E; Cullere L; Fernandez-Zurbano P; |
| Address: | "Laboratory for Flavor Analysis and Enology. Aragon Institute of Engineering Research (I3A). Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza , 50009 Zaragoza, Spain" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Samples from 16 Spanish red wines have been stored for 6 months at 25 degrees C under different levels of oxygen (0-56 mg/L). Amino acids, metals, and phenolic compounds were analyzed and related to the production or depletion of key oxidation- and reduction-related aroma compounds. Oxidation brings about sensory-relevant increases in Strecker aldehydes, 1-octen-3-one, and vanillin. Formation of Strecker aldehydes correlates to the wine content on the corresponding amino acid precursor, Zn, and caffeic acid ethyl ester and negatively to some flavonols and anthocyanin derivatives. Formation of most carbonyls correlates to wine-combined SO2, suggesting that part of the increments are the result of the release of aldehydes forming bisulfite combinations once SO2 is oxidized. Methanethiol (MeSH) and dimethylsulfide (DMS), but not H2S levels, increase during storage. MeSH increments correlate to methionine levels and proanthocyanidins and negatively to resveratrol and aluminum. H2S, MeSH, and DMS levels all decreased with oxidation, and for the latter two, there are important effects of Mn and pH, respectively" |
| Keywords: | Food Storage Odorants/analysis Oxidation-Reduction Oxygen/*chemistry Spain Temperature Volatile Organic Compounds/*chemistry Wine/*analysis amino acids carbonyl compounds metals methional oxidation polyphenol reduction volatile sulfur compounds; |
| Notes: | "MedlineFerreira, Vicente Bueno, Monica Franco-Luesma, Ernesto Cullere, Laura Fernandez-Zurbano, Purificacion eng Research Support, Non-U.S. Gov't 2014/10/07 J Agric Food Chem. 2014 Oct 15; 62(41):10015-27. doi: 10.1021/jf503089u. Epub 2014 Oct 6" |
