Monoterpenoids isomerization and cyclization processes in Gewürztraminer wines: A kinetic investigation at different pH and temperatures
Year: 2024
Type: article
Abstract: • A kinetic theoretically-based approach with Kinetiscope software was used to study the fate of terpenoids in wine during time. • A data set describing the evolution of terpenoids as a function of pH and temperature in Gewürztraminer wine was elaborated. • High pH and low temperature of storage are the ideal factors for preserving the aroma of Gewürztraminer wines over time. The evolution of volatile compounds in wine comprises several acid-catalyzed reactions, such as glycosides precursors’ hydrolysis and rearrangements, and significantly contributes to its sensory qualities, even after prolonged aging. The aim of this work was to use a well-defined experimental design and to examine how terpenoids in Gewürztraminer wine change over time when subjected to different temperatures and pH levels over two weeks. A theoretically-based approach was used, involving the definition of a complete system of ordinary differential equations (ODE) with well-established boundary conditions (initial concentration of reactants/products), using Kinetiscope, a kinetic simulation software. The calculated optimal rate constants, based on the experimental curves, produced a comprehensive data set describing the evolution of the terpenoid profile, highlighting the reversible and irreversible interconversion processes. Finding revealed that higher pH and lower temperature conditions are crucial for preserving the important terpenoid compounds that characterize the typicality and exemplarity of Gewürztraminer aroma profile.
Source: Food Research International
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,190
OpenAlex ID: W4402549588