Which compounds in wine oxidize

When it comes to wine, oxidation is a concern that can greatly affect the quality and taste of the beverage. Oxidation refers to the reaction between wine and oxygen that alters its flavor, aroma, and color. While a controlled amount of oxygen exposure can enhance certain wines, excessive oxidation can lead to a loss of freshness and a dulling of flavors. To understand which compounds in wine are susceptible to oxidation, let’s take a closer look at some key elements.

1. Ethanol: Ethanol, also known as alcohol, is the primary component of wine. It is highly prone to oxidation, which leads to the formation of acetaldehyde. Acetaldehyde is responsible for the unpleasant aromas and tastes associated with oxidized wines, such as a nutty or sherry-like flavor. To minimize ethanol oxidation, winemakers often use antioxidants during production and ensure proper storage conditions.

2. Phenolic Compounds: Phenolic compounds, including tannins and anthocyanins, provide color, structure, and flavor to wine. Unfortunately, they are also susceptible to oxidation. Over time, oxidation causes these compounds to break down, resulting in color loss and a decrease in a wine’s ability to age gracefully. Red wines, due to their higher phenolic content, are more prone to oxidation and can turn brownish or brick in color when exposed to excessive oxygen.

3. Sulfur Compounds: Sulfur compounds are commonly found in wine, both naturally and as additives. While sulfites act as a preservative, preventing oxidation and microbial growth, they can also contribute to wine oxidation when present in excessive amounts. When combined with oxygen, sulfur compounds can form unsightly and off-putting aromas, such as rotten eggs or burnt rubber.

4. Aromatic Compounds: Wine contains a diverse range of aromatic compounds that contribute to its bouquet and overall sensory experience. Some of these compounds, such as esters, aldehydes, and terpenes, can undergo oxidation, leading to the loss or alteration of aroma characteristics. This can significantly impact the wine’s complexity and balance.

5. Organic Acids: Wine is naturally acidic, primarily due to the presence of organic acids like tartaric, malic, and citric acids. These acids not only contribute to the wine’s taste but also act as natural preservatives. However, certain organic acids can undergo oxidative degradation, resulting in a loss of acidity and a change in overall flavor profile.

To protect wine from oxidation, winemakers employ various strategies such as the use of antioxidants, proper management of oxygen exposure during production, and careful storage conditions. Hermetic closures, such as screw caps or cork alternatives, can help reduce oxygen transfer and preserve wine quality.

In conclusion, several compounds in wine are susceptible to oxidation, which can greatly impact the taste, color, and aroma of the beverage. Ethanol, phenolic compounds, sulfur compounds, aromatic compounds, and organic acids are all affected by oxidation. Winemakers and consumers must be mindful of oxygen exposure and storage conditions to ensure that the wine maintains its freshness and desirable characteristics. By understanding the compounds that oxidize, we can appreciate and savor wines as they were intended – with their full range of flavors and aromas intact.