carien coetzee - vinlab · d 9 c 8 b 9 a 3mha 3mh acetic acid. 3mha no decrease was seen for 3mh! l...
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Wine Aroma Stability and Preservation
Carien Coetzee
Image source: Wine Folly
Wine Aroma Stability and Preservation
• Premature aging related to oxidation• Loss of freshness
• Loss of colour
• Loss of complexity
• Development of aging/oxidation characters
(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)
(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)
Most compounds are formed in excessduring fermentation• Not in equilibrium• It will take some to equilibrate/stabilize
Acid hydrolysis during aging• Hydrolysis is favoured by lower pH and higher
temperatures
Decline contributes to the loss of freshness and fruitiness in wines during
aging
(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)
Exposure to oxygen • Chain of Oxidation reactions • Decrease in aroma compounds• Increase in oxidation aroma
• Oxidation is favoured by higher pH and higher temperatures
Oxidation contributes to the loss of freshness and fruitiness in wines
during aging
(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)
Loss of pleasant aroma
Formation of oxidation aroma
Development of oxidation colour
(Ugliano, 2013)
Loss of pleasant aroma
Formation of oxidation aroma
Development of oxidation colour
Limit oxygen exposure
Limit / remove metals
Trap radicals and oxidation agents
(Ugliano, 2013)
T0 A B C
T3 A B C
T2 A B C
T1 A B C
T4 A B C
T5 A B C
A B C
A B C
A B C
A B C
A B C
Control Ox
Coetzee et al., 2016 Journal of Agriculture and Food Chemistry
T0 A B C
T3 A B C
T2 A B C
T1 A B C
T4 A B C
T5 A B C
A B C
A B C
A B C
A B C
A B C
Control Ox
Coetzee et al., 2016 Journal of Agriculture and Food Chemistry
Agi
ng
ove
r ti
me
Oxi
dat
ion
ove
r ti
me
T0 A B C
T3 A B C
T2 A B C
T1 A B C
T4 A B C
T5 A B C
A B C
A B C
A B C
A B C
A B C
Control Ox
0 mg/L
0 mg/L
0 mg/L
0 mg/L
0 mg/L
0 mg/L
6.59e mg/L
11.39d mg/L
16.99c mg/L
22.18b mg/L
29.99a mg/L
Coetzee et al., 2016 Journal of Agriculture and Food Chemistry
Image source: Wine Folly
Image source: Wine Folly
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
0
10
20
30
40
50
60
70
80
90
100
110
120
3M
HA
co
nce
ntr
atio
n (
ng
/L)
a
b
bc bc
c
cc
d
de
fe
f
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
100
200
300
400
500
600
700
800
900
1000
3M
H c
on
ce
ntr
atio
n (
ng
/L)
aa
a
b
c c
d
e
ff
g
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
0
5
10
15
20
25
30
35
40
45
4M
MP
co
nce
ntr
atio
n (
ng
/L)
a
b
b
c
cdcde
fd
fe ff f
A B
C
Treatment
Oxygen
(mg/L)
T0 C
ontr
ol
T1 C
ontr
ol
T2 C
ontr
ol
T3 C
ontr
ol
T4 C
ontr
ol
T5 C
ontr
ol
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
Treatment
Oxygen
(mg/L)
T0 C
ontr
ol
T1 C
ontr
ol
T2 C
ontr
ol
T3 C
ontr
ol
T4 C
ontr
ol
T5 C
ontr
ol
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
Treatment
Oxygen
(mg/L)
T0 C
ontr
ol
T1 C
ontr
ol
T2 C
ontr
ol
T3 C
ontr
ol
T4 C
ontr
ol
T5 C
ontr
ol
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
4MMP
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
0
10
20
30
40
50
60
70
80
90
100
110
120
3M
HA
co
nce
ntr
atio
n (
ng
/L)
a
b
bc bc
c
cc
d
de
fe
f
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
100
200
300
400
500
600
700
800
900
1000
3M
H c
on
cen
tra
tion
(n
g/L
)
aa
a
b
c c
d
e
ff
g
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
0
5
10
15
20
25
30
35
40
45
4M
MP
co
nce
ntr
atio
n (
ng
/L)
a
b
b
c
cdcde
fd
fe ff f
A B
C
Treatment
Oxygen
(mg/L)
T0 C
ontro
l
T1 C
ontro
l
T2 C
ontro
l
T3 C
ontro
l
T4 C
ontro
l
T5 C
ontro
l
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
Treatment
Oxygen
(mg/L)
T0 C
ontro
l
T1 C
ontro
l
T2 C
ontro
l
T3 C
ontro
l
T4 C
ontro
l
T5 C
ontro
l
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
Treatment
Oxygen
(mg/L)
T0 C
ontro
l
T1 C
ontro
l
T2 C
ontro
l
T3 C
ontro
l
T4 C
ontro
l
T5 C
ontro
l
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
3MHA
3MH
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
0
10
20
30
40
50
60
70
80
90
100
110
120
3M
HA
co
nce
ntr
atio
n (
ng
/L)
a
b
bc bc
c
cc
d
de
fe
f
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
100
200
300
400
500
600
700
800
900
1000
3M
H c
on
ce
ntr
atio
n (
ng
/L)
aa
a
b
c c
d
e
ff
g
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
0
5
10
15
20
25
30
35
40
45
4M
MP
co
nce
ntr
atio
n (
ng
/L)
a
b
b
c
cdcde
fd
fe ff f
A B
C
Treatment
Oxygen
(mg/L)
T0 C
ontr
ol
T1 C
ontr
ol
T2 C
ontr
ol
T3 C
ontr
ol
T4 C
ontr
ol
T5 C
ontr
ol
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
Treatment
Oxygen
(mg/L)
T0 C
ontr
ol
T1 C
ontr
ol
T2 C
ontr
ol
T3 C
ontr
ol
T4 C
ontr
ol
T5 C
ontr
ol
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
Treatment
Oxygen
(mg/L)
T0 C
ontr
ol
T1 C
ontr
ol
T2 C
ontr
ol
T3 C
ontr
ol
T4 C
ontr
ol
T5 C
ontr
ol
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
3MHA 3MH acetic acid
3MHA
No decrease was seen for 3MH!
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
0.76
0.78
0.80
0.82
0.84
0.86
0.88
0.90
0.92
0.94
He
xyl A
ceta
te (
mg
/L)
a
bb
c
cd
eded
efdef
ef
f
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
1.6
1.8
2.0
2.2
2.4
2.6
2.8
3.0
2-P
he
nyl
eth
yl a
ceta
te (
mg
/L)
a
b b
bc
dc
decdec
dedede
e
T0
Co
ntr
ol
T1
Co
ntr
ol
T2
Co
ntr
ol
T3
Co
ntr
ol
T4
Co
ntr
ol
T5
Co
ntr
ol
T1
Ox
T2
Ox
T3
Ox
T4
Ox
T5
Ox
Treatment
3.0
3.5
4.0
4.5
5.0
5.5
6.0
6.5
7.0
7.5
8.0
8.5
Iso
am
yl A
ceta
te (
mg
/L)
a
bb
c
cded
edefd
ef ef
f
A B
C
Treatment
Oxygen
(mg/L)
T0 C
ontro
l
T1 C
ontro
l
T2 C
ontro
l
T3 C
ontro
l
T4 C
ontro
l
T5 C
ontro
l
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
Treatment
Oxygen
(mg/L)
T0 C
ontro
l
T1 C
ontro
l
T2 C
ontro
l
T3 C
ontro
l
T4 C
ontro
l
T5 C
ontro
l
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
Treatment
Oxygen
(mg/L)
T0 C
ontro
l
T1 C
ontro
l
T2 C
ontro
l
T3 C
ontro
l
T4 C
ontro
l
T5 C
ontro
l
T1 O
x
T2 O
x
T3 O
x
T4 O
x
T5 O
x
0 0 0 0 0 0
6.59
e
11.9
3d
16.9
9c
22.1
8b
29.9
9a
Isoamyl acetate
2-Phenylethyl acetate
Hexyl acetate
Image source: Wine Folly
Image source: Wine Folly
• Methoxypyrazines not sensitive to aging/oxidation
• Even hyperoxidation of a wine using H2O2 did not lead to decreases
• Sensitive to photodegradation
Image source: Wine Folly
Image source: Wine Folly
• Change due to oxidation and/or transformation
Transformation of terpenes
Monoterpene alcohol Monoterpene oxide
Change in aroma and change in perception threshold
scores
loadings
T0 Control
T1 Control
T1 Ox
T2 Control
T2 Ox
T3 Control
T3 Ox
T4 Control
T4 Ox
T5 Control
T5 Ox
Cooked G
reen
Banana
Honey
Dried f
ruit
Yello
w A
pple
Syru
p
PC1(90.5)
Guava
Passio
n F
ruit
Lem
on
Fre
sh G
reen
Pota
to B
ag
Grapef ruit
Pineapple
PC
2(6
.3)
Raisins
Sherry
Green AppleT0 Control
T1 Control
T1 Ox
T2 Control
T2 Ox
T3 Control
T3 Ox
T4 Control
T4 Ox
T5 Control
T5 Ox
Limited amounts of oxygen and aging improves wine aroma
Red wine has a different aging
dynamic
Image source: Wine Folly
Glycoconjugated precursors may be acid hydrolized during wine
aging and storage
Increase in β-damascenone
β-Damascenone may be oxidised into odourless forms
Decrease in β-damascenone
Image source: Wine Folly
Image source: Wine Folly
Rotundone concentration reported to be stable under proper storage conditions
• Unlikely to change drastically during wine aging
Image source: Wine Folly
Image source: Wine Folly
(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)
(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)
• Concentration• Temperature• pH
(Illustration by the AWRI and presented at the AWITC workshop by Maurizio Ugliano, 2010)
• Limit O2 exposure• Temperature• pH• Antioxidants
• SO2
• Glutathione• Ascorbic acid• Phenolic compounds
• Remove metals
Wine Aroma Stability and Preservation
Carien Coetzee