Mechanisms of oxidative browning of wine

Li, Hua; Guo, Anque; Wang, Hua

doi:10.1016/j.foodchem.2007.10.065

Cited by 311 publications

(252 citation statements)

References 79 publications

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“…While the chromatic changes during wine ageing are well documented, little is known about the aromatic deterioration in relation to white wine oxidation, even though it seems to take place prior to discoloration (Li et al, 2008). Other than that, studies investigating the oxidative spoilage of wines were often carried out under conditions accelerating oxidation, such as high oxygen exposure or high temperatures (Ferreira et al, 1997;Escudero et al, 2000a;.…”

Section: Sauvignon Blanc Ageing and Oxidationmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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Section: Sauvignon Blanc Ageing and Oxidationmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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“…Unfortunately, anthocyanins are susceptible to degradation during berry processing and storage of processed products at ambient temperature [2]. Anthocyanin losses have been attributed to many factors including exposure to heat, oxygen, enzymes, metals, and ascorbic acid [3][4][5][6]. Oxidation by secondary oxidizing agents, such as hydroxyl radicals and superoxide, are thought to be contributing factors to color deterioration [7].…”

Section: Introductionmentioning

confidence: 99%

Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product

Stebbins

Howard

Prior

et al. 2016

JBR

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Abstract. BACKGROUND:Many brightly colored fruits and vegetables owe their pigmentation and beneficial health effects to anthocyanins. Unfortunately, anthocyanins in the presence of ascorbic acid are readily degraded over juice processing and storage, which adversely affects color stability and potential health benefits. OBJECTIVE: This project focused on the effect of ascorbic acid as a catalyst in anthocyanin degradation. METHODS:The project involved searching for novel pigmented compounds in a simple model system composed of the most common anthocyanin cyanidin-3-O-␤-glucoside and ascorbic acid, and a second model system consisting of blackberry extract supplemented with ascorbic acid. Degradation products were identified by HPLC-PDA and HPLC-MS. ESR was used to monitor hydroxyl radical formation in the model systems. RESULTS: Over 72 hours at ambient temperature, 67% of cyanidin-3-O-␤-glucoside was lost in the model system during which time an unknown pigmented compound was formed. The unknown compound was also formed in a more complex model system consisting of blackberry extract and ascorbic acid. HPLC with PDA monitoring at 510 nm was used to detect a novel compound and HPLC-ESI-MS 3 allowed a proposed structure to be built based on the fragmentation patterns. The unknown structure formed via oxidation of cyanidin 3-O-␤-glucoside by ascorbic acid was identified as 6-hydroxy-cyanidin-3-O-␤-glucoside. The mechanism was substantiated with malvidin-3-O-␤-glucoside and ascorbic acid, which produced a hydroxylated malvidin-3-O-␤-glucoside. Production of hydroxyl radical in the base and blackberry model systems was confirmed by ESR. CONCLUSIONS: We propose that the pigmented compound is formed from hydroxyl radicals via the Haber-Weiss reaction. The addition of food grade hydroxyl radical scavengers to juices may be a viable treatment to prevent ascorbic acid-catalyzed degradation of anthocyanins.

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“…Caffeic acid is one of the most common hydroxycinnamate acids in wine. Caftaric acid, the most abundant hydroxycinnamate found in grapes, consists of caffeic acid bound to tartaric acid (Li et al, 2008;Fracassetti et al, 2011). …”

Section: Chemical Compositionmentioning

confidence: 99%

Correlation between browning degree and composition of importantTurkish white wine grape varieties

Ünal¹,

Şener²

2016

Turk J Agric For

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This study was undertaken to investigate the correlation between browning degree and composition of important Turkish white wine grape varieties during the 2006 and 2007 seasons. Large seasonal and cultivar variations were found in all measured variables. The highest browning degree was found in the Narince cultivar in both years, followed by Emir and Sultaniye, with Narince being the most susceptible to browning and Sultaniye being the least. No correlation (P < 0.05) was found between browning degrees and cysteine, glutathione, polyphenol oxidase activity, or total phenolic contents. Effects of harvest year and variety on all measured parameters, except total phenolics, were statistically significant (P < 0.01).

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Mechanisms of oxidative browning of wine

Cited by 311 publications

References 79 publications

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product

Correlation between browning degree and composition of importantTurkish white wine grape varieties

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