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w w n n e lm a k il n n g i i e abe i g with a higher affinity for electrons (oxybe oxidized to acetaldehyde. Acetaldeassociated with reduced sulfur comgen, for example). hyde is an important compound in pounds, such as H2S, and a suppression of fruit character that accompanies the Metal ions may also participate in and élevage as it will lead to formation of presence of these compounds. catalyze oxidation reduction reactions bridges between anthocyanins and tanIn the glass, these compounds either and impact the extent and nature of oxinins leading to color stabilization. dissipate due to volatilization or become dized components of wine. 11 During Oxidative color stabilization requires élevage, the Fenton reaction (Figure 3) oxidized to a non-aromatic form, allowformation of aldehydes with a bridging helps to catalyze the reduction of oxygen ing other aromas that were present capability, and manyFigure 5. Enzymatic Formation of Quinone and Oxidative Coupling to be aldehydes are and produces oxygen radicals such as the detected. As the wine breathes in the known to be reactive (Figure 4). hydroxyl radical from hydrogen peroxglass, the loss of sulfur volatiles leads to "Reduced" and "oxidized" are also comide that are so powerful in attracting electhe expression and detection of fruity mon terms used in wine aroma descriptrons that they will oxidize the first tion. Reduced wines compound they come in contact with. are generally charIn wine, since ethanol is the most abunacterized by having O2 Figure 4, Anthocyanin Reacting with Glyceraldehyde to Form a Wine Pigment dant compound after water, ethanol will aromas typically PPO Catechin GSH Grape reaction product Brown products Figure 4: Anthocyanin reacts with glyceraldehyde to form a wine pigment. Figure 5: Enzymatic formation of quinone and oxidative coupling. Napa Fermentation Supplies 4 pr actica l win ery & vin eya r d O CTO B ER 20 13 67