Effects of hyper-oxygenation and storage of Macabeo and Airén white wines on their phenolic and volatile composition

• Published in: European food research & technology Vol. 234; no. 1; pp. 87 - 99
• Main Authors: Cejudo-Bastante, M. J., Pérez-Coello, M. S., Pérez-Juan, P. M., Hermosín-Gutiérrez, I.
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 2012; Springer; Springer Nature B.V
• Subjects: Agriculture; Alcohol; Analytical Chemistry; Biological and medical sciences; Biotechnology; Chemistry; Chemistry and Materials Science; Esters; Fermentation; Fermented food industries; Food; Food industries; Food Science; Forestry; Fundamental and applied biological sciences. Psychology; Original Paper; Oxidation; Oxygenation; Phenols; Stainless steel; Studies; Sulfur; VOCs; Volatile organic compounds; Wineries & vineyards; Wines; Wines and vinegars; Spain; Volatile compounds; White wines; Phenolic compounds; Hyper-oxygenation; Color; Volatile compound; Alcoholic beverage; White wine; Warehousing; Food preservation; Phenols; Oxygenation
• DOI: 10.1007/s00217-011-1619-1
• ISSN: 1438-2377

The effects of hyper-oxygenation and storage period of Macabeo and Airén white wines on color characteristics, phenolic, and volatile composition have been evaluated. Hyper-oxygenation treatment provoked a significant decrease in virtually all individual phenolic compounds in must, young wine, and one-year-aged wines, above all hydroxycinnamic acid derivatives, flavonols, and the new GRP derivatives compounds (derived from 2- S -glutathionyl-caftaric acid or grape reaction product). Despite this fact, the contribution of the yellow color component ( b* ) of white wines derived from hyper-oxygenated musts was significantly higher in comparison with untreated ones, even after 1 year of bottle storage. On the other hand, the concentration of major volatile compounds and some alcohols (namely, C 6 alcohols, terpenes, and lactones) was higher in wines derived from hyper-oxygenated musts, but the hyper-oxygenation effect on volatile profile deeply depended on the grape variety. After 1 year of bottle storage, the significant differences were maintained and the content of some long-chain esters increased as a consequence of oxygen addition.