Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation
2021
Bueno-Aventín, Elena | Escudero, Ana | Fernández-Zurbano, Purificación | Ferreira, Vicente | Ministerio de Ciencia, Innovación y Universidades (España) | Agencia Estatal de Investigación (España) | Gobierno de Aragón | European Commission
Polyphenolic fractions from Garnacha, Tempranillo, and Moristel grapes were reconstituted to form model wines of identical pH, ethanol, amino acid, metal, and varietal polyfunctional mercaptan (PFM) contents. Models were subjected to a forced oxidation procedure at 35 °C and to an equivalent treatment under strict anoxia. Polyphenolic profiles significantly determined oxygen consumption rates (5.6-13.6 mg L-1 day-1), Strecker aldehyde (SA) accumulation (ratios max/min around 2.5), and levels of PFMs remaining (ratio max/min between 1.93 and 4.53). By contrast, acetaldehyde accumulated in small amounts and homogeneously (11-15 mg L-1). Tempranillo samples, with highest delphinidin and prodelphinidins and smallest catechin, consume O2 faster but accumulate less SA and retain smallest amounts of PFMs under anoxic conditions. Overall, SA accumulation may be related to polyphenols, producing stable quinones. The ability to protect PFMs as disulfides may be negatively related to the increase in tannin activity, while pigmented tannins could be related to 4-methyl-4-mercaptopentanone decrease.
Show more [+] Less [-]Funded by the Spanish Ministry of Economy and Competitiveness (MINECO) (project AGL2017-87373-C3). LAAE acknowledges the continuous support of Gobierno de Aragón (T29) and European Social Fund. EB has received funding from the Spanish Government grant no FPU2017/ 03410.
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