Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
L. Federico Casassa, Armando Vega-Osorno, Anibal A. Catania, James F. Harbertson
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Abstract

Background and Aims. Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. Methods and Results. Malbec and Merlot were made into monovarietal wines, cofermented (COF), blended postalcoholic (PAF), and postmalolactic fermentation (PMLF), at a 50/50 proportion. Wines were followed up to 3 years of bottle aging. Tannins were 50% higher in monovarietal Merlot wines, which improved production of large polymeric pigments in Merlot-based cofermented and blended wines. Addition of Malbec favored production of small polymeric pigments. After 3 years of bottle aging, polymeric pigments were higher in cofermented and blended wines. PMLF blended wines showed 15% improved copigmentation and 25% increase in wine colour. The perception of wine length was positively correlated with red fruit aroma (R2 = 0.94 and p = 0.006) and negatively correlated with earthy aroma (R2 = 0.91 and p = 0.012). Conclusions. Blending postalcoholic fermentation highlighted more of the individual character of each monovarietal wine in the final blend. Cofermentation and postmalolactic fermentation blending tended to equalize the sensory profile of the resulting wines but also showed higher complexity of aromas than monovarietal wines. Significance of the Study. Cofermentation and blending are both suitable winemaking practices for increasing the polymeric pigment content and the sensory complexity of the resulting wines.

Abstract Image

加州中部海岸马尔贝克和梅洛葡萄酒共发酵和混合的化学和感官效果
背景和目的。共发酵和混合是传统的酿酒方法。本研究报告了它们在化学和感官上的比较结果。方法与结果。Malbec和Merlot被制成单品种葡萄酒,共发酵(COF),混合后酒精(PAF)和后苹果乳酸发酵(PMLF),按50/50的比例。研究人员对葡萄酒进行了为期3年的瓶装陈酿。单宁在单一品种梅洛葡萄酒中高出50%,这改善了以梅洛为基础的共发酵和混合葡萄酒中大聚合物色素的生产。马尔贝克的加入有利于小聚合颜料的生产。经过3年的瓶中陈酿,共发酵和混合葡萄酒的聚合色素含量较高。PMLF混合葡萄酒的色素沉着改善了15%,葡萄酒颜色增加了25%。对葡萄酒长度的感知与红色水果香气呈正相关(R2 = 0.94, p = 0.006),与泥土香气呈负相关(R2 = 0.91, p = 0.012)。结论。混合酒后发酵在最后的混合中更突出了每种单一品种葡萄酒的个性。共发酵和后苹果乳酸发酵混合倾向于平衡所得葡萄酒的感官特征,但也显示出比单一品种葡萄酒更高的香气复杂性。研究的意义。共发酵和混合都是增加聚合色素含量和提高葡萄酒感官复杂性的合适酿酒方法。
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来源期刊
CiteScore
5.30
自引率
7.10%
发文量
35
审稿时长
3 months
期刊介绍: The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
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