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Published VersionCC BY V4.0, Open Access
Journal article
Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine
Molecules, Vol.27(22), pp.1-16
2022
PMID: 36431991
Abstract
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 (p < 0.05). Only the addition of caffeic acid increased furfural by 15% at 15 °C (p < 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.
Details
- Title
- Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine
- Authors
- Jacob Medeiros (Author) - Brock UniversityShufen Xu (Author) - Brock UniversityGary J Pickering (Author) - University of the Sunshine Coast, Queensland, Sustainability Research ClusterBelinda S Kemp (Corresponding Author) - Brock University
- Publication details
- Molecules, Vol.27(22), pp.1-16
- Publisher
- MDPI AG
- Date published
- 2022
- DOI
- 10.3390/molecules27227891
- ISSN
- 1420-3049
- PMID
- 36431991
- Copyright note
- © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
- Grant note
- RGPIN-2018-04783 / Natural Sciences and Engineering Research Council
- Organisation Unit
- Sustainability Research Cluster
- Language
- English
- Record Identifier
- 99696657502621
- Output Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Web Of Science research areas
- Biochemistry & Molecular Biology
- Chemistry, Multidisciplinary