How acetaldehyde reacts with low molecular weight phenolics in white and red wines
Acetaldehyde is a key compound in determining wine color evolution and sensory properties. Major wine metabolites reactive to acetaldehyde are phenolic compounds, mainly flavan-3-ols and anthocyanins. Many studies have been conducted with the purpose of investigating acetaldehyde reactivity in model...
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| Veröffentlicht in: | European food research & technology 2021-12, Vol.247 (12), p.2935-2944 |
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| creator | Cucciniello, Raffaele Forino, Martino Picariello, Luigi Coppola, Francesca Moio, Luigi Gambuti, Angelita |
| description | Acetaldehyde is a key compound in determining wine color evolution and sensory properties. Major wine metabolites reactive to acetaldehyde are phenolic compounds, mainly flavan-3-ols and anthocyanins. Many studies have been conducted with the purpose of investigating acetaldehyde reactivity in model solutions, but very poor are the reports of its fate in real wines. By means of LC-HRESIMS and UV/Vis HPLC, red and white wines exposed to an excess of acetaldehyde were analyzed with a specific focus on low molecular weight phenolics. The chemical behavior of acetaldehyde turned out to be different in white and red wines. In white wines, it mainly mediated the formation of vinyl-flavan-3-ol derivatives, while in red wines it led to the formation of ethylidene-bridged red pigments. These latter positively enhanced the color properties of red wines. Conversely, in white wines, the formation of compounds, such as xanthylium ions, causing the undesired browning effects were not detected. |
| doi_str_mv | 10.1007/s00217-021-03841-8 |
| format | Article |
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Major wine metabolites reactive to acetaldehyde are phenolic compounds, mainly flavan-3-ols and anthocyanins. Many studies have been conducted with the purpose of investigating acetaldehyde reactivity in model solutions, but very poor are the reports of its fate in real wines. By means of LC-HRESIMS and UV/Vis HPLC, red and white wines exposed to an excess of acetaldehyde were analyzed with a specific focus on low molecular weight phenolics. The chemical behavior of acetaldehyde turned out to be different in white and red wines. In white wines, it mainly mediated the formation of vinyl-flavan-3-ol derivatives, while in red wines it led to the formation of ethylidene-bridged red pigments. These latter positively enhanced the color properties of red wines. Conversely, in white wines, the formation of compounds, such as xanthylium ions, causing the undesired browning effects were not detected.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-021-03841-8</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Acetaldehyde ; Agriculture ; Analytical Chemistry ; Anthocyanins ; Biotechnology ; Browning ; Chemical behavior ; Chemistry ; Chemistry and Materials Science ; Color ; Food Science ; Forestry ; High-performance liquid chromatography ; Liquid chromatography ; Low molecular weights ; Metabolites ; Molecular weight ; Original Paper ; Phenolic compounds ; Phenols ; Pigments ; Red pigments ; Sensory properties ; Wine ; Wines</subject><ispartof>European food research & technology, 2021-12, Vol.247 (12), p.2935-2944</ispartof><rights>The Author(s) 2021</rights><rights>The Author(s) 2021. 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| subjects | Acetaldehyde Agriculture Analytical Chemistry Anthocyanins Biotechnology Browning Chemical behavior Chemistry Chemistry and Materials Science Color Food Science Forestry High-performance liquid chromatography Liquid chromatography Low molecular weights Metabolites Molecular weight Original Paper Phenolic compounds Phenols Pigments Red pigments Sensory properties Wine Wines |
| title | How acetaldehyde reacts with low molecular weight phenolics in white and red wines |
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