New Insight on the Formation of 2-Aminoacetophenone in White Wines
This study aimed to improve the understanding of 2-aminoacetophenone (2-AAP) formation in white wines, a compound responsible for atypical ageing (ATA) associated with a rapid loss of white wine fruity aroma and to the development of unpleasant odors. Two surveys performed in 139 white wines from Ce...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/14/8472 |
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| author | Tatjana Radovanović Vukajlović Christian Philipp Phillip Eder Martin Šala Vid Simon Šelih Andreja Vanzo Katja Šuklje Klemen Lisjak Melita Sternad Lemut Reinhard Eder Guillaume Antalick |
| author_facet | Tatjana Radovanović Vukajlović Christian Philipp Phillip Eder Martin Šala Vid Simon Šelih Andreja Vanzo Katja Šuklje Klemen Lisjak Melita Sternad Lemut Reinhard Eder Guillaume Antalick |
| author_sort | Tatjana Radovanović Vukajlović |
| collection | DOAJ |
| description | This study aimed to improve the understanding of 2-aminoacetophenone (2-AAP) formation in white wines, a compound responsible for atypical ageing (ATA) associated with a rapid loss of white wine fruity aroma and to the development of unpleasant odors. Two surveys performed in 139 white wines from Central Europe investigated the varietal effect on wine tendency to form 2-AAP during ageing. The role of some antioxidants and important transition metal ions present in wine (Fe, Cu and Mn) in the formation of 2-AAP was also investigated. The surveys highlighted that Muscat and Riesling wines showed significantly higher concentrations of 2-AAP than Chardonnay and some other regional varieties found in Central Europe such as Grüner Veltliner, Welschriesling and Zelen. The origin of such varietal effects could not be related to the level of any 2-AAP precursor. On the other hand, some of the important wine matrix effects were highlighted. A certain variability in capacity of different antioxidants to limit 2-AAP formation was observed. Supplementations of commercial tannins in wines tended to be more efficient than glutathione in preserving wines from the formation of 2-AAP. Transition metal ions significantly impacted 2-AAP synthesis through complex interactions. Generally, Fe and Mn tended to promote formation of 2-AAP, while the presence of Cu limited it. The higher concentration of transition metal ions significantly improved the efficiency of antioxidants to reduce 2-AAP formation. Further studies investigating the origin of varietal effects and the complex matrix effects involving metal ions and antioxidants in 2-AAP production are warranted. |
| first_indexed | 2024-03-11T01:19:27Z |
| format | Article |
| id | doaj.art-4e5ea77070e54c9cb3406799862f87d4 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T01:19:27Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-4e5ea77070e54c9cb3406799862f87d42023-11-18T18:13:35ZengMDPI AGApplied Sciences2076-34172023-07-011314847210.3390/app13148472New Insight on the Formation of 2-Aminoacetophenone in White WinesTatjana Radovanović Vukajlović0Christian Philipp1Phillip Eder2Martin Šala3Vid Simon Šelih4Andreja Vanzo5Katja Šuklje6Klemen Lisjak7Melita Sternad Lemut8Reinhard Eder9Guillaume Antalick10Wine Research Centre, University of Nova Gorica, Lanthieri Palace, Glavni trg 8, 5271 Vipava, SloveniaFederal College and Research Institute for Oenology and Pomology, Wienerstraße 74, 3400 Klosterneuburg, AustriaFederal College and Research Institute for Oenology and Pomology, Wienerstraße 74, 3400 Klosterneuburg, AustriaNational Institute of Chemistry, Hajdrihova 19, 1000 Ljubljana, SloveniaNational Institute of Chemistry, Hajdrihova 19, 1000 Ljubljana, SloveniaDepartment of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova Ulica 17, 1000 Ljubljana, SloveniaDepartment of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova Ulica 17, 1000 Ljubljana, SloveniaDepartment of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova Ulica 17, 1000 Ljubljana, SloveniaWine Research Centre, University of Nova Gorica, Lanthieri Palace, Glavni trg 8, 5271 Vipava, SloveniaFederal College and Research Institute for Oenology and Pomology, Wienerstraße 74, 3400 Klosterneuburg, AustriaWine Research Centre, University of Nova Gorica, Lanthieri Palace, Glavni trg 8, 5271 Vipava, SloveniaThis study aimed to improve the understanding of 2-aminoacetophenone (2-AAP) formation in white wines, a compound responsible for atypical ageing (ATA) associated with a rapid loss of white wine fruity aroma and to the development of unpleasant odors. Two surveys performed in 139 white wines from Central Europe investigated the varietal effect on wine tendency to form 2-AAP during ageing. The role of some antioxidants and important transition metal ions present in wine (Fe, Cu and Mn) in the formation of 2-AAP was also investigated. The surveys highlighted that Muscat and Riesling wines showed significantly higher concentrations of 2-AAP than Chardonnay and some other regional varieties found in Central Europe such as Grüner Veltliner, Welschriesling and Zelen. The origin of such varietal effects could not be related to the level of any 2-AAP precursor. On the other hand, some of the important wine matrix effects were highlighted. A certain variability in capacity of different antioxidants to limit 2-AAP formation was observed. Supplementations of commercial tannins in wines tended to be more efficient than glutathione in preserving wines from the formation of 2-AAP. Transition metal ions significantly impacted 2-AAP synthesis through complex interactions. Generally, Fe and Mn tended to promote formation of 2-AAP, while the presence of Cu limited it. The higher concentration of transition metal ions significantly improved the efficiency of antioxidants to reduce 2-AAP formation. Further studies investigating the origin of varietal effects and the complex matrix effects involving metal ions and antioxidants in 2-AAP production are warranted.https://www.mdpi.com/2076-3417/13/14/84722-aminoacetophenonetransition metal ionsantioxidantsatypical ageing |
| spellingShingle | Tatjana Radovanović Vukajlović Christian Philipp Phillip Eder Martin Šala Vid Simon Šelih Andreja Vanzo Katja Šuklje Klemen Lisjak Melita Sternad Lemut Reinhard Eder Guillaume Antalick New Insight on the Formation of 2-Aminoacetophenone in White Wines Applied Sciences 2-aminoacetophenone transition metal ions antioxidants atypical ageing |
| title | New Insight on the Formation of 2-Aminoacetophenone in White Wines |
| title_full | New Insight on the Formation of 2-Aminoacetophenone in White Wines |
| title_fullStr | New Insight on the Formation of 2-Aminoacetophenone in White Wines |
| title_full_unstemmed | New Insight on the Formation of 2-Aminoacetophenone in White Wines |
| title_short | New Insight on the Formation of 2-Aminoacetophenone in White Wines |
| title_sort | new insight on the formation of 2 aminoacetophenone in white wines |
| topic | 2-aminoacetophenone transition metal ions antioxidants atypical ageing |
| url | https://www.mdpi.com/2076-3417/13/14/8472 |
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