Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels.
Samples from 16 Spanish red wines have been stored for 6 months at 25 °C under different levels of oxygen (0-56 mg/L). Amino acids, metals, and phenolic compounds were analyzed and related to the production or depletion of key oxidation- and reduction-related aroma compounds. Oxidation brings about sensory-relevant increases in Strecker aldehydes, 1-octen-3-one, and vanillin. Formation of Strecker aldehydes correlates to the wine content on the corresponding amino acid precursor, Zn, and caffeic acid ethyl ester and negatively to some flavonols and anthocyanin derivatives. Formation of most carbonyls correlates to wine-combined SO2, suggesting that part of the increments are the result of the release of aldehydes forming bisulfite combinations once SO2 is oxidized. Methanethiol (MeSH) and dimethylsulfide (DMS), but not H2S levels, increase during storage. MeSH increments correlate to methionine levels and proanthocyanidins and negatively to resveratrol and aluminum. H2S, MeSH, and DMS levels all decreased with oxidation, and for the latter two, there are important effects of Mn and pH, respectively.
['Ferreira|Vicente|V|', 'Bueno|Mónica|M|', 'Franco-Luesma|Ernesto|E|', 'Culleré|Laura|L|', 'Fernández-Zurbano|Purificación|P|']
D061353:Food Storage D009812:Odorants D010084:Oxidation-Reduction D010100:Oxygen D013030:Spain D013696:Temperature D055549:Volatile Organic Compounds D014920:Wine
amino acids metals oxidation carbonyl compounds methional polyphenol reduction volatile sulfur compounds