Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins
Almudena Marrufo-Curtido,
Arancha de-la-Fuente-Blanco,
María-Pilar Sáenz-Navajas,
Vicente Ferreira,
Mónica Bueno,
Ana Escudero
Affiliations
Almudena Marrufo-Curtido
Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain
Arancha de-la-Fuente-Blanco
Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain
María-Pilar Sáenz-Navajas
Department of Enology, Instituto de Ciencias de la Vid y del Vino (CSIC-GR-UR), Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20—Salida 13), 26007 Logroño, La Rioja, Spain
Vicente Ferreira
Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain
Mónica Bueno
Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain
Ana Escudero
Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain
The orthonasal quality of two synthetic contexts of wine (young wine and oaked wine) spiked with six different levels of the Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, 3-methylbutanal, methional and phenylacetaldehyde) was evaluated by a panel of wine experts. The aldehyde levels simulated the concentrations present in wines protected from oxidation during production and storage and after severe oxidation. Significant quality detriments were observed at concentrations of 13 µg/L of methional, 49 µg/L of phenylacetaldehyde, 17 µg/L of isobutyraldehyde, 12 µg/L of 2-methylbutanal and 24 µg/L of 3-methylbutanal. The presence of these levels of aldehyde concentrations induced the reduction of fruitiness in young wines and of woody notes in oaked wines as well as the appearance of the typical attributes that define wine oxidation. More than 75% of recently opened commercial wines contain total levels of Strecker aldehydes higher than those, however their effect is not always noticeable as they are forming inodorous adducts with SO2. Nevertheless, this content is a potential risk for the shelf life of the wine, as once SO2 is depleted, these aldehydes could release back into their odour-active forms. Thus, in order to reduce the presence of Strecker aldehydes, eight different resins were studied (two scavengers, four mixed-mode anion exchange and two pure anion exchange) in white wine at two levels of SO2. After 24-h contact, the mixed mode Strata X-A resin was able to significantly reduce aldehydes’ percentages: between 11% for isobutyraldehyde and 86% for phenylacetaldehyde. On the other hand, wine colour was affected and therefore the applicability of the treatment should be further studied. However, this work can be considered a starting point to solve the technological challenge involved in the elimination of aldehydes from wine.
