Response surface methodology: A tool to minimize aldehydes formation and oxygen consumption in wine model system

Area of Science:

• Food Chemistry
• Wine Science
• Chemical Kinetics

Background:

• Aldehyde formation and o-quinone generation impact wine quality and shelf-life.
• Understanding precursor roles in wine chemical reactions is crucial for quality control.

Purpose of the Study:

• To investigate the influence of precursors on o-quinone and phenylacetaldehyde formation in wine model systems.
• To apply response surface methodology (RSM) to model these chemical reactions and identify optimal conditions for minimizing undesirable compounds.

Main Methods:

• Response surface methodology (RSM) was employed to study wine model systems.
• Systems were stored at 40°C for 24 hours to accelerate chemical reactions.
• Analysis focused on the formation of o-quinone and phenylacetaldehyde, and oxygen consumption.

Main Results:

• Glucose was identified as a key factor in reducing aldehyde formation by inhibiting o-quinone.
• Oxygen consumption, phenylacetaldehyde, and o-quinone formation followed distinct polynomial regression models, indicating different reaction pathways.
• Optimal conditions to minimize phenylacetaldehyde involved high glucose levels and low concentrations of gallic acid and metals.

Conclusions:

• RSM is an effective tool for elucidating complex chemical reactions in food systems.
• The study provides valuable predictive equations for controlling aldehyde formation in wine.
• Findings can guide strategies to enhance wine's sensory properties and extend shelf-life.