The effect of chlorogenic acid, catechin and SO2on browning development in white wine model solutions

Abstract

A wine-like model solution was used as the matrix to assess the effects of chlorogenic acid (hydroxycinnamate), catechin (flavanol) and SO2 on browning development. The approach attempted was based on a multilateral assessment of the influence of these key parameters, by deploying factorial design and response surface methodology. This allowed for the establishment of a descriptive model, which provided some basic information with respect to interactions that might occur among redox-active wine constituents, and the consequences on browning onset. The model established produced a satisfactory fitting of the data (R2 = 0.93, p = 0.0083) and enabled the calculation of combinations that could minimize or maximize browning. The results obtained revealed that the relative molar amounts of all the constituents considered might be critical with regard to browning onset. Further, it provided evidence that increased amounts of SO2 might under certain circumstances be detrimental, by promoting higher browning values and that the protecting effect of SO2 is defined by rather subtle equilibriums. Copyright © 2013 The Institute of Brewing & Distilling