Influence of caffeic and caftaric acid, fructose, and storage temperature on furan derivatives in base wine

Jacob Medeiros, Shufen Xu, Gary J. Pickering, Belinda S. Kemp

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)
27 Downloads (Pure)

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.

Original languageEnglish
Article number7891
Pages (from-to)1-16
Number of pages16
JournalMolecules
Volume27
Issue number22
DOIs
Publication statusPublished - 15 Nov 2022

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