Carbonyl compounds in wine

De Revel, G. and Bertrand, A. (1993). A method for the detection of carbonyl compounds in wine glyoxal and methylglyoxal, /. Sci. Food Agric., 61,267-272. 

Barbe, J.C., de Revel, G., Joyeux, A., Lonvaud-Funel, A., Bertrand, A. (2000). Role of carbonyl compounds in SO2 binding phenomena in musts and wines from botrytized grapes. J. Agric.Food Chem., 48, 3413-3419. 

De Revel, G., Marchand, S., Bertrand, A. (2004). Identification of Maillard-type aroma compounds in winelike model systems of cysteine-carbonyls Occurrence in wine Nutraceutical Beverages Chemistry, Nutrition, and Health Effects. ACS Symposium Series 871, 353-364. 

The anaerobic fermentation of sugars by Saccharomyces wine yeasts generates a variety of volatile metabolites that contribute to the sensory profile of wine. The important compounds include esters, higher alcohols, volatile fatty acids, carbonyls, and volatile sulfur compounds. The accumulation of these compounds in wine depends on the strain of yeast, must composition (chemical, physical and nutrient composition) and fermentation conditions. In addition, a variety of... 

Table 1.4 Carbonyl compounds identified as PFBOA-derivatives in the chromatogram Figure 1.18 relative to GC/MS analysis of a Cabernet Sauvignon wine. I.S., internal standard. (Reprinted from Vitis, 41, 2002, Flamini etal., Changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation, p. 109. Reproduced by permission of VITIS, journal of grapevine research).

Carbonyl compounds in beverages. Several aldehydes and ketones have been determined in various beverages, e.g. benzaldehyde in alcoholic beverages (mainly fruit wines) during fermentation processes. 

In order to expand the worldwide market, considerable efforts are being devoted to improve the image of Madeira wine. Consequently, their characteristics have to be well defined. So, in order to define and describe the particular characteristics and the authenticity of the product, secondary metabolites of grape and wines mainly linked to a specific variety, must be deeply studied. In Madeira wine, these compounds are mainly included in the chemical classes of mono and sesquiterpenoids C13 norisoprenoid higher alcohols, ethyl esters, volatile fatty acids, carbonyl compounds, sulfur compounds, furanic compounds, lactones, and polyphenols. 

In order to obtain a deep characterization and differentiation of Madeira wines according to main grape varieties (Camara et ah, 2006a,b,c), multivariate analysis was applied to varietal, prefermentative, and fermentative data on terpenoids, Ce alcohols, higher alcohols, fatty acids, ethyl esters, and carbonyl compounds. The results showed that Malvasia wines had the... 

With regards to carbonyl compounds, acetaldehyde is the predominant aldehyde formed during fermentation most aldehydes produced, however, are formed independent of direct yeast action (29,30). Delteil and Jarry (57) found significant strain-specific production differences- , cerevisiae strain K1 producing 128 mg/L and S. cerevisiae strain D47 producing 105 mg/L Ough and Amerine (52) report average acetaldehyde concentrations in wines on the order of 54 mg/L. 

Selective hydrogenation ofx,p-nnsatwated carbonyl compounds. Japanese chemists have effected selective hydrogenation of ,/7-unsaturated carbonyl compounds by a wine-red hydridoiron carbonyl complex generated in situ from iron pentacarbonyl and a small amount of base in moist solvents. Three different procedures can be used ... 

Bertrand, 1994 Allen, 1995) decanal and ( )-2-nonenal, on the other hand, are associated with sawdust or plank odour (Chatonnet and Dubourdieu, 1996 1998). The principal carbonyl compound formed in MLF is 2,3-butanedione (diacetyl), whose level can improve, or affect, the wine with its butter-like or fat note (Davis et al., 1985). Diacetyl and 3-hydroxy-2-butanone (acetoin, the reduced form of diacetyl) are produced by pyruvate metabolism of yeasts and lactic bacteria, and their levels may increase two or three fold with MLF depending on the lactic bacteria strain involved (Davis et al., 1985 Martineau and Henick-Kling, 1995 Radler, 1962 Fornachon and Lloyd, 1965 Rankine et al., 1969 Mascarenhas, 1984). For diacetyl in wine sensory thresholds ranging from 0.2mg/L (in Cbardonnay) to 0.9mg/L (Pinot noir), and 2.8 mg/L (Cabernet Sauvignon wine), are reported (Martineau et al., 1995). 

The average contents of the carbonyl compounds identified in a Chardonnay and a Cabernet Sauvignon wine before and after MLF performed by inoculation of two different Oenococcus oeni commercial strains, are reported in Table 1.5. 

Table 1.5 Average contents of carbonyl compounds identified in Cbardonnay and Cabernet Sauvignon wines before and after MLF operated by two different Oenococcus oeni bacterial strains, n.f. = not found. Amounts expressed as internal standard o-chlorobenzaldehyde (I.S.). Quantified on basis of 1 of 2 synlanti oxime peaks. Amounts calculated as 1-heptanol (I.S.) in the GC/MS analysis performed without synthesis of the PFBOA-derivafives.

Figure 1.19 Mass spectra of acetaldehyde PFB-oxime (a), diacetyl mono PFB-oxime (b), acetoin PFB-oxime derivative (c), and o-chlorobenzaldehyde PFB-oxime (d) recorded in the GC/MS analysis of standard solution performed in positive ion chemical ionization mode using methane as reagent gas (reagent gas flow 1 mL/min ion source temperature 200 °C). Flamini et al., (2005) Monitoring of the principal carbonyl compounds involved in malolactic fermentation of wine by synthesis of 0-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine derivatives and solid-phase-microextraction positive-ion-chemical-ionization mass spectrometry analysis, Journal of Mass Spectrometry, 40, p. 1561. Copyright John Wiley Sons, Ltd. Reproduced with permission...

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