Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-11-15 DOI:10.1016/j.foodchem.2024.142058

Camilla De Paolis, Andrea Zava, Maria Alessandra Paissoni, Susana Río Segade, Giulia Motta, Domen Škrab, Sofia Beria D'argentina, Lorenzo Ferrero, Simone Giacosa, Vincenzo Gerbi, Luca Rolle

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Abstract

Cold liquid stabulation aims to extract valuable compounds from grape lees before juice clarification. In this study, 7, 14, and 21 days of lees contact were tested on aroma-neutral ‘Arneis’ and ‘Cortese’ grape juices vs control. Basic parameters, colour, polyphenols, antioxidant capacity, and volatile organic compounds were assessed throughout winemaking. Wine sensory analysis was performed. The produced wines did not differ in terms of colour and show limited differences in polyphenols, not influencing astringency and bitterness. Variety and treatment length influenced free and glycosylated volatile organic compounds. Free terpenes increased in the 21-day treated ‘Arneis’ wine (+67 %). Lower free esters in ‘Arneis’ with 14-days of stabulation were found (−10 %). On the contrary, higher values of individual esters were found in 14 and 21-day treated ‘Cortese’ wines, but these showed lower free C6 (−12 %) and sulphur compounds (−23 % and − 24 %, respectively), and higher overall wine quality with respect to non-stabulated wine.

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冷液稳定：对香气中性白葡萄品种酿造的葡萄酒的酚类、抗氧化剂和香气特征的影响

冷液稳定法的目的是在果汁澄清前从葡萄渣中提取有价值的化合物。在这项研究中，对香气中性的 "阿奈 "和 "科尔泰斯 "葡萄汁与对照组进行了 7、14 和 21 天的酒糟接触试验。在整个酿酒过程中，对基本参数、色泽、多酚、抗氧化能力和挥发性有机化合物进行了评估。对葡萄酒进行了感官分析。酿制的葡萄酒在色泽方面没有差异，在多酚方面差异有限，涩味和苦味也没有影响。品种和处理时间对游离和糖基化挥发性有机化合物有影响。经过 21 天处理的 "阿奈 "葡萄酒中游离萜烯增加（+67%）。经过 14 天稳定处理的 "阿奈 "葡萄酒中的游离酯含量较低（-10%）。相反，经过 14 天和 21 天处理的 "Cortese "葡萄酒中的单个酯类含量较高，但游离 C6（-12 %）和硫化物（分别为-23 %和-24 %）含量较低，与未经过稳定处理的葡萄酒相比，整体葡萄酒质量较高。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.