School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Technology Centre of Qinhuangdao Customs, Qinhuangdao 066004, China.
Molecules. 2022 Apr 19;27(9):2608. doi: 10.3390/molecules27092608.
Acetaldehyde is a critical reactant on modifying the phenolic profile during red wine aging, suggesting that the acetaldehyde-mediated condensation can be responsible for the variation of antioxidant activity during the aging of this beverage. The present study employs exogenous acetaldehyde at six levels of treatment (7.86 ± 0.10-259.02 ± 4.95 mg/L) before the bottle aging of Merlot wines to encourage phenolic modification. Acetaldehyde and antioxidant activity of wine were evaluated at 0, 15, 30, 45, 60 and 75 days of storage, while monomeric and polymeric phenolics were analyzed at 0, 30 and 75 days of storage. The loss of acetaldehyde was fitted to a first-order reaction model, the rate constant (k) demonstrated that different chemical reaction happened in wines containing a different initial acetaldehyde. The disappearance of monomeric phenolics and the formation of polymeric phenolics induced by acetaldehyde could be divided into two phases, the antioxidant activity of wine did not alter significantly in the first phase, although most monomeric phenolics vanished, but the second phase would dramatically reduce the antioxidant activity of wine. Furthermore, a higher level of acetaldehyde could shorten the reaction time of the first phase. These results indicate that careful vinification handling aiming at controlling the acetaldehyde allows one to maintain prolonged biological activity during wine aging.
乙醛是红酒陈酿过程中改变酚类物质组成的关键反应物，这表明乙醛介导的缩合反应可能是导致该饮料陈酿过程中抗氧化活性变化的原因。本研究采用了 6 个不同浓度（7.86±0.10-259.02±4.95mg/L）的外源乙醛对美乐葡萄酒进行瓶陈前处理，以促进酚类物质的修饰。在储存 0、15、30、45、60 和 75 天时，评估了乙醛和葡萄酒的抗氧化活性，而在储存 0、30 和 75 天时则分析了单体和聚合酚类物质。乙醛的损失符合一级反应模型，速率常数（k）表明，在含有不同初始乙醛的葡萄酒中发生了不同的化学反应。乙醛诱导的单体酚类物质的消失和聚合酚类物质的形成可以分为两个阶段，尽管第一阶段大部分单体酚类物质消失，但葡萄酒的抗氧化活性并没有显著改变，但第二阶段会显著降低葡萄酒的抗氧化活性。此外，较高浓度的乙醛可以缩短第一阶段的反应时间。这些结果表明，在葡萄酒陈酿过程中，小心控制乙醛的含量可以使其在葡萄酒陈酿过程中保持更长时间的生物活性。
