Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid-derived molecular markers and their possible precursors.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-22 DOI:10.1002/jsfa.14382

Ilaria Prezioso, Enrico Ottaviano, Giuseppe Corcione, Chiara Digiorgio, Gabriele Fioschi, Vito Michele Paradiso

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Abstract

Premature aging of red wines (PremOx) is an emerging defect in red wines, related to the onset of cooked fruit, plum and dried figs nuances, as well as the loss of aging potential. This review is focussed on the contribute of lipid-derived compounds, mainly originating from fatty acids oxidation, to this defect. Lactones [γ-nonalactone, massoia lactone), ketones (3-methyl-2,4-nonanedione, (Z)-1,5-octadien-3-one] and aldehydes [(2E,4E,6Z)-nonatrienal and trans-4,5-epoxy-(E)-2-decenal] are reported among the most relevant odorants involved. Their occurrence and sensory significance are discussed and their candidate precursors, as well as possible pathways of formation, involving either enzymatic or radical oxidation, are reported. The literature reports about the effect of over-ripening, light exposure, disease infections, harvesting date and wine aging conditions are also discussed. Fatty acid oxidation could be the common origin of some of the compounds related to premature aging. Applying the principles of lipid chemistry to better understand the mechanisms underlying their formation and evolution could provide useful knowledge to adapt vineyard management, harvest and winemaking techniques to the emerging issues related to climate change. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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红葡萄酒的过早陈酿：脂肪酸氧化的问题？脂质来源分子标记及其可能的前体研究进展。

红葡萄酒的过早陈酿（PremOx）是红葡萄酒中出现的一种缺陷，与熟果、李子和干无花果的细微差别以及陈酿潜力的丧失有关。本文主要综述了脂质衍生化合物（主要来源于脂肪酸氧化）对这一缺陷的影响。据报道，内酯[γ-非内酯，马尾松内酯]，酮类(3-甲基-2,4-壬二酮，(Z)-1,5-辛二烯-3-酮]和醛类[(2E,4E,6Z)-非三烯和反式4,5-环氧-(E)-2-癸烯]是最相关的气味剂。讨论了它们的发生和感觉意义，并报道了它们的候选前体，以及可能的形成途径，包括酶或自由基氧化。并对过熟、光照、病害感染、采收日期和陈酿条件的影响进行了文献报道。脂肪酸氧化可能是一些与早衰有关的化合物的共同来源。应用脂质化学原理来更好地理解其形成和演变的机制，可以为葡萄园管理、收获和酿酒技术适应与气候变化相关的新问题提供有用的知识。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.