Evaluation of the Formation and Stability of Hydroxyalkylsulfonic Acids in Wines

The presence of carbonyl compounds (CCs) in wines has sparked the interest of researchers in several countries. The quantification of some of these compounds has been used as a parameter of quality for many fermented beverages. Although present in minute quantities (except for acetaldehyde), they ha...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 55; no. 21; pp. 8670 - 8680
Main Authors:	de Azevedo, Luciana C., Reis, Marina M., Motta, Luiz F., Rocha, Gisele O. da, Silva, Luciana A., de Andrade, Jailson B.
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 17-10-2007
Subjects:	aldehydes Aldehydes - analysis Aldehydes - chemistry alkalinity Alkylation Biological and medical sciences bisulfite bisulfites Brazil carbonyl compounds chemical reactions Drug Stability Fermented food industries Flavors and Aromas Food industries Fundamental and applied biological sciences. Psychology Hydroxyalkylsulfonic acids Hydroxylation ketones model food systems organic sulfur compounds red wines Sulfites - analysis Sulfites - chemistry Sulfonic Acids - analysis Sulfonic Acids - chemistry synthetic wines São Francisco Valley Vitaceae white wines wine Wine - analysis wines Wines and vinegars South America Brazil America São Francisco Valley, Brazil Hydroxyalkylsulfonic acids bisulfite carbonyl compounds wine Wine Alcoholic beverage Carbonyl compounds Evaluation Stability Acids Quality Brazil Hydroxyalkylsulfonic acids; carbonyl compounds; bisulfite; wine; Sao Francisco Valley
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Summary:	The presence of carbonyl compounds (CCs) in wines has sparked the interest of researchers in several countries. The quantification of some of these compounds has been used as a parameter of quality for many fermented beverages. Although present in minute quantities (except for acetaldehyde), they have a strong olfactory impact. In addition, the CCs found in wines have a strong affinity for bisulfite and can form stable adducts, which will also interfere in the characteristics of aroma. The greatest challenge, however, is to predict which CCs have the strongest affinity for S(IV) and what conditions favor this interaction. To better understand the reaction of CC–bisulfite adduct formation (HASA), this study has evaluated the profile of 22 CCs in a “synthetic wine” containing bisulfite and in 10 real samples of different wines from the São Francisco Valley, northeastern Brazil. On the basis of principal component analysis (PCA) and dissociation constants, the results revealed that aliphatic aldehydes form adducts with S(IV), whereas ketones, cyclic aldehydes, and trans-alkenes interact weakly and are found predominantly in their free form. These results revealed also that pH 10 and 11 were defined as the most appropriate for CC–SO2 adduct dissociation, and the total CCs were quantified reliably.
Bibliography:	http://dx.doi.org/10.1021/jf0709653 We thank PRONEX/FAPESB/CNPq (Brazilian agencies) for their financial support. istex:3C95350CBA2AC4ACC71AA1FAE0DD621B9C0FA2A6 ark:/67375/TPS-2SGHPC50-H ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf0709653