Mathematical modeling for ethanol, methanol and acetaldehyde generation through Mexican carignane grape (Vitis vinifera) vinification process

Abstract

Wine is a worldwide known beverage, and even though its consumption has been associated with the reduction of heart diseases and the extent of lifespan, it also has compounds that might cause adverse effects on human health such as methanol and acetaldehyde. The aim of this study was to determine the effect of time, temperature, and pectic enzymes over wine methanol and acetaldehyde concentrations during vinification. Three temperatures (20, 30, and 35 °C) and three pectic enzyme concentrations (0, 9, and 18 mL/Kg) were tested, letting fermentation to stop due to sugar depletion. Both, metanol and acetaldehyde were quantified throughout the fermentation process. Temperature reduced metanol production, observing the lowest metanol concentration (53.543 ± 3.267 mg/100 mL of wine) at 35 °C in the absence of pectic enzyme. Acetaldehyde was not affected by these variables. Alcohol, metanol, and acetaldehyde concentrations were adjusted to mathematical models with high correlations.