Influence of aerobic and anaerobic conditions and yeasts on the reaction between (+)-catechin and glyoxylic acid
2006
Merida, Julieta | Lopez-Toledano, Azahara | Medina, Manuel
The reaction between (+)-catechin and glyoxylic acid in wine model solutions was studied under aerobic and anaerobic conditions in the presence and absence of yeasts with a view to determine their contributions to browning of white wine. Under aerobic conditions, the presence of yeasts reduced the production of colored products, the formation rate of which was similar to that observed under anaerobic conditions and in the absence of yeasts. These results reveal that yeasts and intermediate reaction products compete for oxygen. In the absence of oxygen, the production of colored compounds was even smaller in presence of yeasts, as a result of their ability to retain browning products as they form. Because the absence of oxygen not inhibited the formation of intermediate products resulting from oxidation reactions, an alternative oxidation pathway are proposed acting the glyoxylic acid as oxidant. In the usual concentrations of catechin in white wines, the studied reaction of (+)-catechin-glyoxylic acid can contribute significantly to the alteration of the wine color.
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