Phenolic Compounds and Browning in Sherry Wines Subjected to Oxidative and Biological Aging

Abstract

The composition in hydroxybenzoic and hydroxycinnamic acids, hydroxycinnamic esters, tyrosol, syringaldehyde, and flavan-3-ol derivatives of three different types of sherry wine obtained by aging of the same starting wine under different conditions was studied. So-called “fino” wine was obtained by biological aging under flor yeasts, “oloroso” wine by oxidative aging, and “amontillado” wine by a first stage of biological aging followed by a second oxidative step. On the basis of the results, the wines subjected to oxidative aging exhibited higher phenol contents, in addition to scarcely polar compounds absorbing at 420 nm that were absent in the wines obtained by biological aging. Taking into account that flavan-3-ol derivatives play an important role in wine browning, a model catechin solution was inoculated with flor yeast which, contrary to the findings of other authors in the absence of yeasts, formed no colored compounds. This different behavior may account for the resistance to browning of pale sherry wines in the presence of flor yeasts. Keywords: Wine browning; biological aging; phenolic compounds

Study of colour and phenolic compounds in two models of oxidative ageing for sherry type white wines

“…Among the compounds showing a high statistical significance, it must be pointed out those designated Browning Peaks (BP), fitting to an exponential equation, m-hydroxybenzoic acid (exponential), syringaldehyde (square-root-x); cis-cutaric acid (exponential); syringic acid (exponential) and gallic acid (square-root-x). Of special interest were the exponential changes in BP because as noted by some authors (Bonilla, Mayen, Merida, & Medina, 2001;Fabios et al, 2000;Lopez-Toledano, Mayen, Merida, & Medina, 2006;Ortega et al, 2003;Razmkhab et al, 2002), most of these compounds are oxidation and/or polymerization products of phenolic compounds that exhibit a significant contribution to the colour of oxidatively aged wines. The increase in their contents after 104 weeks of accelerated ageing was similar to that observed by Ortega et al (2003) in wines industrially aged for about 9 years.…”

“…The identification of the phenolic compounds was achieved by comparing with the retention times of the standards, UV spectra obtained by HPLC Dyode Array (Spectra-Physics UV6000LP) and calculation of UV absorbance ratios after coinjection of samples and standards (Fabios et al, 2000). Commercial standards were purchased from Sigma-Aldrich Chem.…”

“…In terms of wine colour, wood allows the slow diffusion of atmospheric oxygen into casks, which in absence of veil yeasts causes a slow oxidation of phenolic compounds of the wine, and as a result a progressive darker colour with mahogany hues (Fabios, Lopez-Toledano, Mayen, Merida, & Medina, 2000;Garcia-Barroso, Lopez-Sanchez, Otero, Cela-Torrijos, & Perez-Bustamante, 1989). In addition, brown colour can be increased by condensation reactions of some polyphenols, such as flavan-3-ol monomers and oligomers, with acetaldehyde (Cortes, Moreno, Zea, Moyano, & Medina, 1998;Es-Safi, Fulcrand, Cheynier, & Moutounet, 1999a;Fulcrand, Doco, Es-Safi, Cheynier, & Moutonet, 1996;Garcia-Maiquez 1988;Lopez-Toledano, Mayen, Merida, & Medina, 2004).…”

Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives in Brandy de Jerez

“…Syringaldehyde is directly related to the time of ageing [28,32]; therefore it would be logical for this to be one of the variables that discriminates in the model. As has been seen previously, methylfurfural is present in the initial raw spirit, which could indicate that the quality of the hollands may be different in function of the final product required, thus explaining its contribution to the discriminant model.…”

Flow injection determination of total catechins and procyanidins in white and red wines

“…The objective of this work was to develop a flow injection method for determining catechins in their usual range of concentrations in MontillaMoriles white wines (Sherry type) (15-35 mgL -1 ) (Fabios, López-Toledano, Mayen, Mérida & Medina, 2000) and red wines (10-100 mgL -1 ) (Mayen, Mérida & Medina, 1995), showing a precision as required for wineries and faster than the methods used at present.…”