title: Oxidation of glycerol in the presence of hydrogen peroxide and iron in model solutions and wine. Potential effects on wine color.
abstract: Wine oxidation appears to include the formation of hydroxyl radical (*OH), an exceptionally reactive and thus nonselective compound that might be involved in the production of important aldehydes and ketones. This experiment examined the *OH oxidation of glycerol, a major wine constituent, and thus a likely target of such oxidation, in model wine, generated by hydrogen peroxide and iron catalysis. The oxidation products generated were analyzed as their hydrazones using LC-DAD/MS. Glyceraldehyde and dihydroxyacetone were the main compounds identified, both of which were also observed in naturally aged and *OH-oxidized wines. As anticipated, the presence of ethanol in the model wine did not preclude the formation of these compounds. Additionally, when a young red wine was treated with these oxidation derivatives, a noteworthy increase in color was observed, most likely due to the formation of novel anthocyanin-based structures.
authors.affiliation: Department of Viticulture and Enology, University of California, Davis, California 95616, USA.
authors.forename: V Felipe
authors.initials: VF
authors.lastname: Laurie
authors.forename: Andrew L
authors.initials: AL
authors.lastname: Waterhouse
mesh_terms: D002853:Chromatography, Liquid; D003116:Color; D005990:Glycerol / Q000737:chemistry*; D006861:Hydrogen Peroxide / Q000737:chemistry*; D017665:Hydroxyl Radical / Q000737:chemistry; D007501:Iron / Q000737:chemistry*; D010084:Oxidation-Reduction; D012996:Solutions; D021241:Spectrometry, Mass, Electrospray Ionization; D014920:Wine / Q000032:analysis*
chemical_list: D012996:Solutions; D017665:Hydroxyl Radical; D006861:Hydrogen Peroxide; D007501:Iron; D005990:Glycerol