Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

  1. Bueno Fernández, Mónica 1
  2. Marrufo-Curtido, Almudena 2
  3. Carrascon, Vanesa 2
  4. Fernández Zurbano, Purificación 1
  5. Escudero, Ana 2
  6. Ferreira, Vicente 2
  1. 1 Instituto de Ciencias de la Vid y del Vino

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España


  2. 2 Universidad de Zaragoza

    Universidad de Zaragoza

    Zaragoza, España


Frontiers in Chemistry

ISSN: 2296-2646

Year of publication: 2018

Volume: 6

Type: Article

DOI: 10.3389/FCHEM.2018.00020 WoS: WOS:000425099300001 GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Frontiers in Chemistry

Institutional repository: lock_openOpen access editor


Cited by

  • Scopus Cited by: 45 (08-03-2023)
  • Web of Science Cited by: 40 (14-03-2023)

JCR (Journal Impact Factor)

  • Year 2018
  • Journal Impact Factor: 3.782
  • Journal Impact Factor without self cites: 3.636
  • Article influence score: 1.085
  • Best Quartile: Q2
  • Area: CHEMISTRY, MULTIDISCIPLINARY Quartile: Q2 Rank in area: 54/172 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2018
  • SJR Journal Impact: 1.018
  • Best Quartile: Q1
  • Area: Chemistry (miscellaneous) Quartile: Q1 Rank in area: 69/483

Scopus CiteScore

  • Year 2018
  • CiteScore of the Journal : 2.1
  • Area: Chemistry (all) Percentile: 50

Journal Citation Indicator (JCI)

  • Year 2018
  • Journal Citation Indicator (JCI): 0.43
  • Best Quartile: Q2
  • Area: CHEMISTRY, MULTIDISCIPLINARY Quartile: Q2 Rank in area: 96/212


The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25 degrees C to three different controlled O-2 exposure conditions: low (10 mg L-1) and medium or high (the stoichiometrically required amount to oxidize all wine total SO2 plus 18 or 32 mg L-1, respectively). Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (<2 years-old bottled wines) hardly accumulate any acetaldehyde regardless of the O-2 consumed. In contrast, aged wines (>3 years-old bottled wines) accumulated acetaldehyde while their content in SO2 was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO2, in epigallocatechin and to the mean degree of polymerization, and negatively to its content in Aldehyde Reactive Polyphenols (ARPs) which, attending to our models, are anthocyanins and small tannins. The accumulation of Strecker aldehydes is directly proportional to the wine content in the amino acid precursor, being the proportionality factor much higher for aged wines, except for phenylacetaldehyde, for which the opposite pattern was observed. Models suggest that non-aromatic Strecker aldehydes share with acetaldehyde a strong affinity toward ARPs and that the specific pattern of phenylacetaldehyde is likely due to a much reduced reactivity toward ARPs, to the possibility that diacetyl induces Strecker degradation of phenyl alanine and to the potential higher reactivity of this amino acid to some quinones derived from catechin. All this makes that this aldehyde accumulates with intensity, particularly in young wines, shortly after wine SO2 is depleted.