Kinetics of browning, phenolics, and 5-hydroxymethylfurfural in commercial sparkling wines.
We analyzed the degree of browning (absorbance at 420 nm), the phenolics, and the 5-hydroxymethylfurfural (5-HMF) content in six sparkling wines series kept at three temperatures (4, 16, and 20 °C) for over 2 years. Caffeic acid, trans-coutaric acid, p-coumaric acid, and 5-HMF were the compounds with the greatest correlation with browning and time. 5-HMF was the only compound that evolved linearly at all temperatures. We propose that 5-HMF is a better time-temperature marker than the A₄₂₀ parameter or phenolics, because it shows higher linearity with time at all temperatures, is more sensitive to temperature changes, and has lower variability. The kinetics of 5-HMF was studied showing a zero-order behavior. We propose mathematical models that wineries can use to predict the browning shelf life of their sparkling wines as a function of the storage time and temperature.
Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments (XaRTA), Facultat de Farmàcia, Institut de Recerca en Nutrició i Seguretat Alimentària·Universitat de Barcelona (INSA·UB) , Campus de l'Alimentació de Torribera, Avinguda Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain.
A
A
Serra-Cayuela
M
M
Jourdes
M
M
Riu-Aumatell
S
S
Buxaderas
P-L
PL
Teissedre
E
E
López-Tamames
D003116:Color; D061353:Food Storage; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000737:chemistry; D007700:Kinetics; D010636:Phenols / Q000737:chemistry*; D013696:Temperature; D014920:Wine / Q000032:analysis* / Q000191:economics
D010636:Phenols; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde