000119940 001__ 119940
000119940 005__ 20240319081019.0
000119940 0248_ $$2sideral$$a129796
000119940 0247_ $$2doi$$a10.1002/jsfa.11736
000119940 037__ $$aART-2022-129796
000119940 041__ $$aeng
000119940 100__ $$0(orcid)0000-0002-4353-2483$$aMarrufo Curtido, Almudena$$uUniversidad de Zaragoza
000119940 245__ $$aCan aldehyde accumulation rates of red winesundergoing oxidation be predicted inaccelerated conditions? The controverted roleof aldehyde–polyphenol reactivity
000119940 260__ $$c2022
000119940 5060_ $$aAccess copy available to the general public$$fUnrestricted
000119940 5203_ $$aBACKGROUND: The accumulation of acetaldehyde and Strecker aldehydes during wine oxidation is detrimental to quality and often determines wine shelf-life. Knowing in advance the specific tendency of a wine to accumulate these compounds would help decision making during winemaking. An accelerated test based on a forced oxidation procedure at 45 °C (5 days) to measure aldehyde accumulation rates (AARs) is proposed and assessed by comparing results with those obtained by oxidation at 25 °C (36 days). Reactivities of aldehydes in those same wines stored in anoxia at both temperatures were also measured. RESULTS: Wine oxygen consumption rates at 25 °C are poorly correlated with those observed at 45 °C. By contrast, AARs of methional and of 2- and 3-methylbutanals measured during wine oxidation at 25 °C are equivalent to those measured at 45 °C. AARs from isobutanal and acetaldehyde are also correlated, while AARs from phenylacetaldehyde are not. Partial least squares models explaining AARs show intriguing differences regarding the apparent limiting role played by wine anthocyanins and other polyphenols in the ability of wines to accumulate aldehydes. Measured differences in aldehyde pattern are similar to those of the other Strecker aldehydes. CONCLUSION: The proposed assay makes it possible to obtain a reasonable estimate of a wine’s tendency to accumulate aldehydes, with the exception phenylacetaldehyde, in 5 days. Neither differences in aldehyde reactivity between wines nor the change in reactivities with temperature support a major role for reactivity in differentially limiting AARs during wine oxidation. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
000119940 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R
000119940 540__ $$9info:eu-repo/semantics/openAccess$$aby-nd$$uhttp://creativecommons.org/licenses/by-nd/3.0/es/
000119940 590__ $$a4.1$$b2022
000119940 592__ $$a0.747$$b2022
000119940 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b11 / 58 = 0.19$$c2022$$dQ1$$eT1
000119940 593__ $$aFood Science$$c2022$$dQ1
000119940 591__ $$aCHEMISTRY, APPLIED$$b20 / 72 = 0.278$$c2022$$dQ2$$eT1
000119940 593__ $$aAgronomy and Crop Science$$c2022$$dQ1
000119940 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b47 / 142 = 0.331$$c2022$$dQ2$$eT2
000119940 593__ $$aNutrition and Dietetics$$c2022$$dQ2
000119940 593__ $$aBiotechnology$$c2022$$dQ2
000119940 594__ $$a8.2$$b2022
000119940 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000119940 700__ $$aFerreira, V.
000119940 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero Carra, Ana María$$uUniversidad de Zaragoza
000119940 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000119940 773__ $$g102, 9 (2022), 3869-3878$$pJ. Sci. Food Agric.$$tJournal of the science of food and agriculture$$x0022-5142
000119940 8564_ $$s595535$$uhttps://zaguan.unizar.es/record/119940/files/texto_completo.pdf$$yVersión publicada
000119940 8564_ $$s2961278$$uhttps://zaguan.unizar.es/record/119940/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000119940 909CO $$ooai:zaguan.unizar.es:119940$$particulos$$pdriver
000119940 951__ $$a2024-03-18-15:57:18
000119940 980__ $$aARTICLE