Response surface methodology: A tool to minimize aldehydes formation and oxygen consumption in wine model system

•The formation of phenylacetaldehyde in wine is mainly related with phenolics oxidation.•Response surface methodology was applied as a tool to study interactions between reaction substrates.•Studies were performed in wine model solutions stored at 40 °C during 24 h in the absence of SO2.•Phenylacetaldehyde has a high correlation with o-quinone formation.•Glucose reduces the formation of the aldehyde as well as the o-quinone.