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IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-03-01 DOI:10.1002/jsfa.14208

Pablo Andreu-García, Ana Jiménez-Cantizano, Pau Sancho-Galán, Antonio Amores-Arrocha, Enrique Durán-Guerrero, Remedios Castro-Mejías

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引用次数: 0

摘要

背景：在本研究中，我们研究了用佩德罗-希梅内斯（Pedro Ximénez）晒干葡萄酿制的甜葡萄酒和甜酒在氧化条件下贮藏期间的挥发性化合物和酚类化合物含量，这些葡萄在酒精发酵过程中带皮、不带皮。研究考虑了三个可能的重要因素：氧化贮存时间、酿造类型以及酒精发酵过程中葡萄皮的存在与否：结果表明：在不锈钢罐中氧化贮藏期间，酒精发酵过程中葡萄皮的存在与否对低分子量酚类化合物和呋喃类化合物含量的影响较小。储存时间和酿造方式是影响最大的因素，可能的氧化现象导致酚类化合物减少，而呋喃类物质增加。酚类化合物在氧化老化过程中的变化与酿造类型有关，槲寄生酒在贮藏初期酚类化合物明显减少。在挥发性化合物方面，很多化合物都显示出与酿造类型有关的显著差异。有无葡萄皮主要对乙酯、酸和醇有显著影响，在没有葡萄皮的情况下相对程度更高。就这些化合物而言，酿造类型与陈酿时间的相互作用也是最显著的类型，在 mistelas 中陈酿的前 3 个月中，这些化合物的含量显著下降：结论：在不锈钢罐中氧化陈酿过程中，在酒精发酵过程中与葡萄皮接触和不与葡萄皮接触的甜葡萄酒和薄雾酒，酚类和呋喃类化合物的主要因素是氧化陈酿时间。而对于挥发性化合物来说，则是酿造类型的问题，与自然甜葡萄酒和天然甜葡萄酒相比，迷迭香葡萄酒的表现截然不同。© 2025 化学工业协会。

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Volatile and phenolic profile in Pedro Ximénez sweet wines and mistelas under oxidative conditions.

Background: In the present work, the content of volatile and phenolic compounds in sweet wines and mistelas made from sun-dried Pedro Ximénez grapes, with and without skins during alcoholic fermentation, has been studied during their storage under oxidative conditions. Three possible significant factors have been considered: oxidative storage time, type of elaboration, and presence or absence of grape skins during alcoholic fermentation.

Results: The presence or absence of skins during alcoholic fermentation showed a low influence on the content of low molecular weight phenolic compounds and furfurals during the oxidative storage in stainless steel tanks. Storage time together with type of elaboration turned out to be the most influential factors, with decreases in phenolic compounds due to possible oxidative phenomena and increases in furfurals. The evolution of phenolic compounds during oxidative aging showed to be dependent on type of elaboration, with significant decreases at the beginning of storage for mistelas. In the case of volatile compounds, a high number of them showed significant differences in relation to the type of elaboration. The presence or absence of grape skins was, mainly, significant for ethyl esters, acids and alcohols, with higher relative extent in the absence of grape skins. For these compounds, the type of elaboration-aging time interaction was also the most significant type, with significant decreases during the first 3 months of aging in mistelas.

Conclusion: During the oxidative aging in stainless steel tanks, of sweet wines and mistelas elaborated with and without contact of grape skins during alcoholic fermentation, the main factor was oxidative aging time for phenolic and furanic compounds. Although, for volatile compounds, it was the type of elaboration, with mistelas showing a very different behavior to that of naturally sweet wines and natural sweet wines. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.