Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 247, Issue 12, Pages 2935-2944Publisher
SPRINGER
DOI: 10.1007/s00217-021-03841-8
Keywords
Acetaldehyde reactivity; Wine phenolics; Red wine; White wine; Wine color
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Funding
- Universita degli Studi di Napoli Federico II within the CRUI-CARE Agreement
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Acetaldehyde plays a key role in determining wine color evolution and sensory properties. Studies have shown that acetaldehyde reacts differently in white and red wines, leading to the formation of specific compounds that impact the color properties of the 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 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.
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