Escudero Ana, Bueno-Aventín Elena, Ontañón Ignacio, Fernádez-Zurbano Purificación, Ferreira Vicente
Laboratorio de Análisis del Aroma y Enología (LAAE). Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), C/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Laboratorio de Análisis del Aroma y Enología (LAAE). Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), C/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Food Chem. 2025 Feb 28;466:142242. doi: 10.1016/j.foodchem.2024.142242. Epub 2024 Nov 26.
This study explores the role of polyphenols in preventing oxidative deterioration of wine aroma. Wine models containing polyphenols extracted from grapes were fortified with delphinidin-3G (DELF) or catechin (CAT), and oxidized. DELF increased oxygen consumption rates (OCRs) and reduced the Strecker aldehydes (SAs) formation, while CAT decreased OCRs and increased SAs. Further oxidation of models with individual polyphenols: coumaric acid (COU), caffeic acid (CAF), CAT, epigallocatechin (EPIG), malvidin-3G (MV), DELF, quercetin (QUER), and myricetin (MYR) revealed that most polyphenols, except anthocyanins, slowed initial OCRs. Anthocyanins and trihydroxylated polyphenols consumed all oxygen. DELF arises as the ideal sacrificial antioxidant, consuming O quickly and quantitatively, avoiding Fenton reaction and SAs accumulation. MV was similar but caused high SAs levels. EPIG and MYR prevented Fenton reaction but induced moderate SAs accumulation. COU hardly consumed O, but prevented Fenton reaction and did not induce SAs. These findings could help enhance wine quality and stability.
本研究探讨了多酚类物质在防止葡萄酒香气氧化变质中的作用。用从葡萄中提取的多酚类物质强化含有飞燕草素 - 3G（DELF）或儿茶素（CAT）的葡萄酒模型，并使其氧化。DELF提高了氧气消耗率（OCRs）并减少了斯特雷克醛（SAs）的形成，而CAT降低了OCRs并增加了SAs。对含有香豆酸（COU）、咖啡酸（CAF）、CAT、表没食子儿茶素（EPIG）、锦葵色素 - 3G（MV）、DELF、槲皮素（QUER）和杨梅素（MYR）等单一多酚类物质的模型进行进一步氧化，结果表明，除花青素外，大多数多酚类物质减缓了初始OCRs。花青素和三羟基化多酚类物质消耗了所有氧气。DELF是理想的牺牲性抗氧化剂，能快速定量地消耗氧气，避免芬顿反应和SAs积累。MV情况类似，但会导致较高的SAs水平。EPIG和MYR可防止芬顿反应，但会引起适度的SAs积累。COU几乎不消耗氧气，但能防止芬顿反应且不会诱导SAs产生。这些发现有助于提高葡萄酒的品质和稳定性。
