Formation of Flavanol-aldehyde Adducts in Barrel-aged White Wine – Possible Contribution of These Products to Colour
Abstract
This paper describes the formation and diversity of new compounds resulting from the polymerisation of furanic andphenolic flavanol-aldehydes with HPLC‑DAD and LC‑ES/MS analysis. Polymerisation, resulting from nucleophilic
reactions, formed dimers, trimers, soluble and insoluble polymers. Reactions in hydroalcoholic solution with pure
aldehydes (phenolic and furanic) and flavanols (catechin) were studied. The study was repeated with different
aldehydes in white wine. This research focused particularly on the colour properties of the released products and their
potential impact on the colour of white wine. Some products were purified and isolated; these were mainly catechinfurfuraldehyde,
catechin-methyl-5-furfuraldehyde, catechin-hydroxymethyl-furfuraldehyde,
catechin-vanillin, and
catechin-syringaldehyde dimers. The most powerful coloured products resulted from furanic aldehydes. Over the
course of the experiment, the reaction produced dimers, trimers and oligomers. After 50 to 60 days, the colour of the
solution was mainly due to soluble polymeric forms. In addition, the role of SO2, generally used during vinification
and ageing, was studied. The influence of SO2 on the kinetics of the reaction was limited.
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