Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine
The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay grapes were stored at 15 and 30 °C for 90 days with additions of fructose...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/22/7891 |
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| author | Jacob Medeiros Shufen Xu Gary J. Pickering Belinda S. Kemp |
| author_facet | Jacob Medeiros Shufen Xu Gary J. Pickering Belinda S. Kemp |
| author_sort | Jacob Medeiros |
| collection | DOAJ |
| description | The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay grapes were stored at 15 and 30 °C for 90 days with additions of fructose, caffeic acid, and caftaric acid independently or in combinations. Wines were analyzed following 90 days of storage for: total hydroxycinnamic acids, degree of browning, caffeic acid and caftaric acid concentrations, and nine furan-derived compounds. Caffeic and caftaric acid additions increased homofuraneol concentration by 31% and 39%, respectively, at 15 °C (<i>p</i> < 0.05). Only the addition of caffeic acid increased furfural by 15% at 15 °C (<i>p</i> < 0.05). Results demonstrate that some furan derivatives over 90 days at 15 °C increased slightly with 5 mg/L additions of caffeic and caftaric acid. This is the first time the influence of hydroxycinnamic acids on furan-derived compounds has been reported during short-term aging of base wine at cellar temperature. |
| first_indexed | 2024-03-09T18:06:39Z |
| format | Article |
| id | doaj.art-199b180a35834e36b6c057c24b7374da |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T18:06:39Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-199b180a35834e36b6c057c24b7374da2023-11-24T09:22:53ZengMDPI AGMolecules1420-30492022-11-012722789110.3390/molecules27227891Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base WineJacob Medeiros0Shufen Xu1Gary J. Pickering2Belinda S. Kemp3Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON L2S 3A1, CanadaCool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON L2S 3A1, CanadaDepartment of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON L2S 3A1, CanadaDepartment of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON L2S 3A1, CanadaThe aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay grapes were stored at 15 and 30 °C for 90 days with additions of fructose, caffeic acid, and caftaric acid independently or in combinations. Wines were analyzed following 90 days of storage for: total hydroxycinnamic acids, degree of browning, caffeic acid and caftaric acid concentrations, and nine furan-derived compounds. Caffeic and caftaric acid additions increased homofuraneol concentration by 31% and 39%, respectively, at 15 °C (<i>p</i> < 0.05). Only the addition of caffeic acid increased furfural by 15% at 15 °C (<i>p</i> < 0.05). Results demonstrate that some furan derivatives over 90 days at 15 °C increased slightly with 5 mg/L additions of caffeic and caftaric acid. This is the first time the influence of hydroxycinnamic acids on furan-derived compounds has been reported during short-term aging of base wine at cellar temperature.https://www.mdpi.com/1420-3049/27/22/7891base winecaffeic acidcaftaric acidfructosefuran derivativestemperature |
| spellingShingle | Jacob Medeiros Shufen Xu Gary J. Pickering Belinda S. Kemp Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine Molecules base wine caffeic acid caftaric acid fructose furan derivatives temperature |
| title | Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine |
| title_full | Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine |
| title_fullStr | Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine |
| title_full_unstemmed | Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine |
| title_short | Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine |
| title_sort | influence of caffeic and caftaric acid fructose and storage temperature on furan derivatives in base wine |
| topic | base wine caffeic acid caftaric acid fructose furan derivatives temperature |
| url | https://www.mdpi.com/1420-3049/27/22/7891 |
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