Impact of ascorbic acid on the oxidative colouration and associated reactions of a model wine solution containing (+)-catechin, caffeic acid and iron

• Autores: Andrew C. Clark, Fabien Pedretti, Paul D. Prenzier, Geoffrey R. Scollary
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 14, Nº 3, 2008, págs. 238-249
• Idioma: inglés
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• Resumen

  • Background and Aims: The aim of this study was to examine the oxidative reactions and associated colouration changes relevant to white wine in a synthetic wine system consisting of different combinations of 200 mg/L caffeic acid, 150 mg/L (+)-catechin and 1000 mg/L ascorbic acid, in the presence of 1.5 mg/L iron(II).

    Method and Results: Reactions were monitored by UV/VIS, CIELab, LC-DAD and LC-MS techniques. When ascorbic acid was less than 90% depleted in samples, it induced yellow/green colouration but prevented brown colouration that would otherwise result from catechin- and caffeic acid-derived yellow and red pigments. However, during the loss of ascorbic acid, in the presence of either catechin and/or caffeic acid, reactions were still occurring to 'prime' the system for rapid colour formation. When the ascorbic acid was more than 90% depleted, the samples with catechin and/or caffeic acid had an increased rate of brown colouration compared with those to which ascorbic acid was not added.

    Conclusions: This study demonstrates that ascorbic acid is an effective anti-browning agent provided it persists in the wine after bottling, but if depleted, serious brown colouration ensues.

    Significance of the Study: Findings detailed in this report will provide useful guidelines for the more effective use of ascorbic acid as an anti-browning agent in bottled wine.