Key Changes in Wine Aroma Active Compounds during Bottle Storage of Spanish Red Wines under Different Oxygen Levels英文电子书.pdf

Article /JAFC Key Changes in Wine Aroma Active Compounds during Bottle Storage of Spanish Red Wines under Different Oxygen Levels Vicente Ferreira, *,† Monica Bueno,́ † Ernesto Franco-Luesma,† Laura Cullere,́ † and Purificacion Fernandez-Zurbanó ́ ‡ †Laboratory for Flavor Analysis and Enology. Aragon Institute of Engineering Research (I3A). Department of Analytical Chemistry,́ Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain ‡Instituto de Ciencias de la Vid y el Vino (CSIC, UR, GR), Department of Chemistry, Universidad of La Rioja, 260026 Logrono, Lã Rioja, Spain S *Supporting Information ABSTRACT: Samples from 16 Spanish red wines have been stored for 6 months at 25 °C under different levels of oxygen (0− 56 mg/L). Amino acids, metals, and phenolic compounds were analyzed and related to the production or depletion of key oxidation- and reduction-related aroma compounds. Oxidation brings about sensory-relevant increases in Strecker aldehydes, 1- octen-3-one, and vanillin. Formation of Strecker aldehydes correlates to the wine content on the corresponding amino acid precursor, Zn, and caffeic acid ethyl ester and negatively to some flavonols and anthocyanin derivatives. Formation of most carbonyls correlates to wine-combined SO2, suggesting that part of the increments are the result of the release of aldehydes forming bisulfite combinations once SO is oxidized. Methanethiol (MeSH) and dimethylsulfide (DMS), but not H S levels, 2