Wine Aroma Stability and Preservation Ca Carie ien Co Coetz tzee - - PowerPoint PPT Presentation

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Wine Aroma Stability and Preservation Ca Carie ien Co Coetz tzee May 2017 Wine Aroma Stability and Preservation Premature aging related to oxidation Loss of freshness Loss of colour Loss of complexity Development of

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Wine Aroma Stability and Preservation

Ca Carie ien Co Coetz tzee

May 2017

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Image source: Wine Folly

Wine Aroma Stability and Preservation

  • Premature aging related to
  • xidation
  • Loss of freshness
  • Loss of colour
  • Loss of complexity
  • Development of aging/oxidation

characters

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(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)

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(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)

Most compounds are formed in excess during fermentation

  • Not in equilibrium
  • It will take some to equilibrate/stabilize

Acid id hydrolysis is during aging

  • Hydrolysis is favoured by lower pH and higher

temperatures

Decline contributes to the loss of freshness and fruitiness in wines during aging

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(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)

Exposure to oxygen

  • Chain of Oxidation reactions
  • Decrease in aroma compounds
  • Increase in oxidation aroma
  • Oxidation is favoured by higher pH and

higher temperatures

Oxidation contributes to the loss of freshness and fruitiness in wines during aging

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(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)

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Loss of pleasant aroma Formation of oxidation aroma Development of oxidation colour (Ugliano, 2013)

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Loss of pleasant aroma Formation of oxidation aroma Development of oxidation colour

Limit oxygen exposure Limit / remove metals Trap radicals and

  • xidation agents

(Ugliano, 2013)

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T0 T0

A B C

T3 T3

A B C

T2 T2

A B C

T1 T1

A B C

T4 T4

A B C

T5 T5

A B C A B C A B C A B C A B C A B C

Con

  • ntrol

Ox Ox

Coetzee et al., 2016 Journal of Agriculture and Food Chemistry

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T0 T0

A B C

T3 T3

A B C

T2 T2

A B C

T1 T1

A B C

T4 T4

A B C

T5 T5

A B C A B C A B C A B C A B C A B C

Con

  • ntrol

Ox Ox

Coetzee et al., 2016 Journal of Agriculture and Food Chemistry

Aging over time Oxidation over time

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T0

A B C

T3

A B C

T2

A B C

T1

A B C

T4

A B C

T5

A B C A B C A B C A B C A B C A B C

Control Ox 0 mg/L 0 mg/L 0 mg/L 0 mg/L 0 mg/L 0 mg/L 6.59e mg/L 11.39d mg/L 16.99c mg/L 22.18b mg/L 29.99a mg/L

Coetzee et al., 2016 Journal of Agriculture and Food Chemistry

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Image source: Wine Folly

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Image source: Wine Folly

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T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox Treatment 5 10 15 20 25 30 35 40 45 4MMP concentration (ng/L)

a b b c cd cde fd fe f f f

C

Treatment Oxygen (mg/L) T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox 6.59

e

11.93

d

16.99

c

22.18

b

29.99

a

4MMP

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T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox Treatment 10 20 30 40 50 60 70 80 90 100 110 120 3MHA concentration (ng/L)

a b bc bc c c c d de fe f

A

Treatment Oxygen (mg/L) T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox 6.59

e

11.93

d

16.99

c

22.18

b

29.99

a

l

3MHA

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3MH

T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox Treatment 100 200 300 400 500 600 700 800 900 1000 3MH concentration (ng/L)

a a a b c c d e f f g

B

Treatment Oxygen (mg/L) T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox 6.59

e

11.93

d

16.99

c

22.18

b

29.99

a

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3MH

T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox Treatment 100 200 300 400 500 600 700 800 900 1000 3MH concentration (ng/L)

a a a b c c d e f f g

B

Treatment Oxygen (mg/L) T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox 6.59

e

11.93

d

16.99

c

22.18

b

29.99

a

3M 3MHA 3M 3MH ace acetic acid acid

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3MHA No decrease was seen for 3MH!

Kilmartin presentation

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T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox Treatment 0.76 0.78 0.80 0.82 0.84 0.86 0.88 0.90 0.92 0.94 Hexyl Acetate (mg/L)

a b b c cd ed ed efd ef ef f

T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox Treatment 1.6 1.8 2.0 2.2 2.4 2.6 2.8 3.0 2-Phenylethyl acetate (mg/L)

a b b bc dc dec dec de de de e

T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox Treatment 3.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 8.0 8.5 Isoamyl Acetate (mg/L)

a b b c cd ed ed efd ef ef f

A B C

Treatment Oxygen (mg/L) T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox 6.59

e

11.93

d

16.99

c

22.18

b

29.99

a

Treatment Oxygen (mg/L) T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox 6.59

e

11.93

d

16.99

c

22.18

b

29.99

a

Treatment Oxygen (mg/L) T0 Control T1 Control T2 Control T3 Control T4 Control T5 Control T1 Ox T2 Ox T3 Ox T4 Ox T5 Ox 6.59

e

11.93

d

16.99

c

22.18

b

29.99

a

Isoamyl acetate 2-Phenylethyl acetate Hexyl acetate

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Image source: Wine Folly

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  • Methoxypyrazines not sensitive to aging/oxidation
  • Even hyperoxidation of a wine using H2O2 did not

lead to decreases

  • Sensitive to photodegradation
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Image source: Wine Folly

  • Change due to oxidation and/or transformation

Transformation of terpenes Monoterpene alcohol Monoterpene oxide

Change in aroma and change in perception threshold

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scores loadings

T0 Control T1 Control T1 Ox T2 Control T2 Ox T3 Control T3 Ox T4 Control T4 Ox T5 Control T5 Ox Cooked Green Banana Honey Dried fruit Yellow Apple Syrup

PC1(90.5)

Guava Passion Fruit Lemon Fresh Green Potato Bag Grapefruit Pineapple

PC2(6.3)

Raisins Sherry Green Apple T0 Control T1 Control T1 Ox T2 Control T2 Ox T3 Control T3 Ox T4 Control T4 Ox T5 Control T5 Ox

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Limited amounts of oxygen and aging improves wine aroma

Red wine has a different aging dynamic

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Image source: Wine Folly

Glycoconjugated precursors may be acid hydrolized during wine aging and storage Increase in β-damascenone β-Damascenone may be oxidised into odourless forms Decrease in β-damascenone

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Image source: Wine Folly

Rotundone concentration reported to be stable under proper storage conditions

  • Unlikely to change drastically during

wine aging

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Image source: Wine Folly

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(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)

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(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)

  • Concentration
  • Temperature
  • pH
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(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)

  • Limit O2 exposure
  • Temperature
  • pH
  • Antioxidants
  • SO2
  • Glutathione
  • Ascorbic acid
  • Phenolic compounds
  • Remove metals
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BALANCE

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Wine Aroma Stability and Preservation

Ca Carie ien Co Coetz tzee

May 2017