Managing Protection of Varietal Aromas From Wine Oxidation
In order to investigate the reactions of quinones with unknown nucleophiles to further understand how quinones react in wine. The quinone reaction products are investigated by Q-TOF using 13C6 labels. Since the labeled compound is expensive, we used the unlabeled catechol (12C6) first to determine the levels of 13C6 labels we needed, the incubation time, and the Q-TOF method development. We have set up a list of the products from quinone with the known nucleophiles and optimized the analysis method to maximize the numbers of the detection of these known products. Considering the total amount of catechols, such as caffeic acid, catechin, cyanidin, are around 2g/L for red wines and 0.5g/L for white wines and the expecting detection limit of the product is around 2 mg/L, 0.1g/L quinone was added to wines and the level was confirmed by the trials. The incubation time was also tested and finally chosen as 2 hours.
