期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 68, 期 47, 页码 13367-13379出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c04118
关键词
Tempranillo; Grenache; MS-based metabolomics; reduction; oxidation; VSCs
资金
- Spanish MCIU [AGL2017-87373C3-1R]
- Programa Ibercaja-CAI Estancias de Investigacion - Universidad de Zaragoza [CB 8/18]
- Fundacion Bancaria Ibercaja
- Fundacion CAI
- AdP 2018 - Autonomous Province of Trento (Italy)
The aim of this work was to study the physicochemical changes of eight red wines stored under conditions differing in O-2 exposure and temperature and time under anoxia. The methods used to analyze the wines included the measurement of volatile sulfur compounds, color, tannin (T) polymerization, and liquid chromatography-mass spectrometry untargeted metabolomic fingerprint. After 3 months, the color of the oxidized samples evolved 4-5 times more intensively than in wines stored under anoxia. The major metabolomic differences between oxidative and anoxic conditions were linked to reactions of acetaldehyde (favored in oxidative) and SO2 (favored in anoxia). In the presence of oxygen, the C-4 carbocation of flavanols delivered ethyl-linked tannin- anthocyanin (T -A) and tannin-tannin (T-T) adducts, pyranoanthocyanins, and sulfonated indoles, while under reduction, the C-4 carbocation delivered direct linked T-A adducts, rearranged T-T adducts, and sulfonated tannins. Some of these last reactions could be related to the accumulation of reduced species, eventually ending with reductive off-odors.
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