Fecha de publicación: -- Fuente: PubMed "wine" Food Chem. 2026 Sep 14;530:151144. doi: 10.1016/j.foodchem.2026.151144. Online ahead of print.ABSTRACTAldehydes are generated during wine fermentation and oxidation and react with flavonoids under these conditions. These reactions affect wine quality by forming bridged oligomers and stable pigments that influence color and mouthfeel. Aldehydes also react with sulfites to form α-hydroxysulfonates under wine-like, hydroalcoholic conditions. This study examined the reactivity of formaldehyde, acetaldehyde, propionaldehyde, isobutyraldehyde, and benzaldehyde with (+)-catechin in hydroalcoholic solution under acidic (pH 2) conditions to accelerate reaction rates. The corresponding bisulfite adducts (α-hydroxyalkylsulfonates) were synthesized and similarly studied to reflect possible aldehyde speciation under wine conditions. (+)-Catechin consumption in treatments containing aldehyde-bisulfite adducts correlated with previously reported dissociation constants, suggesting that adduct stability influences aldehyde availability. In separate product mapping experiments (no bisulfite; aldehyde 5 mM), MALDI-TOF MS of catechin reaction mixtures tentatively identified bridged oligomers (DP 2-9).PMID:42771970 | DOI:10.1016/j.foodchem.2026.151144