Alternative Perspective on Rapid Wine Oxidation through Changes in Gas-Phase Volatile Concentrations, Highlighted by...

Area of Science:

• Food Science
• Analytical Chemistry
• Oenology

Background:

• Wine aroma is crucial for quality but susceptible to oxidative degradation.
• Understanding volatile compound behavior in wine matrices is essential for preservation.
• Current methods may not fully capture the sensory impact of volatile compounds.

Purpose of the Study:

• To develop a novel approach for quantifying sensorially relevant gas-phase concentrations of volatile compounds in wine.
• To investigate the influence of physicochemical properties and matrix components on volatile compound partitioning and partial pressure.
• To provide insights into managing wine aroma stability during storage and transport.

Main Methods:

• Static headspace-gas chromatography-ion mobility spectrometry (SH-GC-IMS) was employed to measure partition coefficients and matrix-phase concentrations.
• Physicochemical properties (hydrophobicity, temperature) of volatile esters were analyzed.
• A full factorial design assessed the impact of copper, polyphenols, and ascorbic acid on partial pressure changes during oxidation.

Main Results:

• Partition coefficients and partial pressures were successfully linked to describe volatile compound availability in the gas phase.
• Oxidation-induced aroma changes in commercial wines were analyzed using this new framework.
• Significant interactive effects between antioxidants (especially ascorbic acid) and alcohol levels on partial pressure were identified.

Conclusions:

• The developed method provides a quantitative link between wine matrix composition and gas-phase aroma concentration.
• Understanding these interactions is key to minimizing oxidative damage and preserving wine aroma.
• Results offer practical guidance for winemakers to enhance wine stability.