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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Bibliographic Details
Published in:European food research & technology 2021-12, Vol.247 (12), p.2935-2944
Main Authors: Cucciniello, Raffaele, Forino, Martino, Picariello, Luigi, Coppola, Francesca, Moio, Luigi, Gambuti, Angelita
Format: Article
Language:English
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
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Summary: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.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-021-03841-8