A preliminary approach to increase oxidative stability in wines: the addition of sacrificial amino acids naturally occurring in wine to reduce Strecker aldehydes formation

Aragón-Capone, Ángel Manuel ; Bueno, Mónica (Universidad de Zaragoza) ; Marzo-Méndez, David ; Escudero, Ana (Universidad de Zaragoza) ; Ferreira, Vicente (Universidad de Zaragoza)

Resumen: Strecker aldehydes (SA) are oxidation-related odorants, a menace to wine's ageing capacity and aromatic quality. To date, no universal solution exists to drastically reduce their formation beyond a meticulous oxygen management, which is difficult to control during commercialisation. These aldehydes mainly form via reaction of their corresponding Strecker amino acids with α-dicarbonyls. Therefore, this study aims to decrease their production by the addition of naturally occurring amino acids in wine, that might reduce the availability of α-dicarbonyls. Different accelerated oxidation procedures are performed on model wine and wine matrixes with sacrificial amino acids and SA are quantified and compared against their control. The additions of 4 mM of L-Tyrosine (Tyr) and L-Aspartic acid (Asp) reduce production rates up to 15 % in spiked wines or 7–8 % in rosé for 3-methylbutanal, methional and phenylacetaldehyde. This study sheds light on a promising technique for reducing SA in wine and potentially increasing its longevity.

Idioma: Inglés

DOI: 10.1016/j.foodchem.2025.146461

Año: 2025

Publicado en: Food Chemistry 495 (2025), 146461 [6 pp.]
ISSN: 0308-8146

Financiación: info:eu-repo/grantAgreement/ES/DGA/T29
Financiación: info:eu-repo/grantAgreement/ES/MCIU/IJC-2018-037830-I
Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2021-126031OB-C2

Tipo y forma: Comunicación congreso (Versión definitiva)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)