未陈化葡萄酒蒸馏物pH值和二氧化硫对赫雷斯白兰地理化和感官特性的影响

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Daniel Butrón-Benítez, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez
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引用次数: 0

摘要

白兰地是由葡萄酒烈酒和葡萄酒蒸馏物酿制而成的烈酒,在 1000 升以下的橡木桶中陈酿至少 6 个月。每种白兰地的成分由其原料和陈酿决定。在陈酿过程中,会出现两种不同的现象:从桶木中提取化合物以及不同化合物之间的反应。在这一过程中,木桶的特性会产生重大影响。那些曾经装过某种雪利酒的木桶会产生所谓的雪利酒桶®,它不仅会从木头中提取化合物,还会提取以前在其中陈酿的雪利酒中的化合物。白兰地的质量还取决于蒸馏物的理化成分和特性,这既取决于蒸馏酒的质量,也取决于蒸馏过程本身。这项工作研究了二氧化硫的影响以及蒸馏物的 pH 值对在雪利酒桶®静态系统中陈酿 24 个月的三种白兰地的理化和感官成分所起的作用。分析是按照 OIV 方法进行的。结果表明,高浓度的二氧化硫和蒸馏物的 pH 值极大地影响了酚类化合物和有机酸从木材中的提取,以及烈酒中化合物之间发生的水解或酯化反应。这些因素导致了对最终白兰地的感官评估有所不同。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of pH and Sulfur Dioxide in Unaged Wine Distillates on the Physicochemical and Sensory Profile of the Brandies de Jerez

Brandies are spirits produced from wine spirits and wine distillates aged in less than 1000 L oak casks for at least 6 months. The composition of each brandy is determined by its raw material and its aging. During aging, two different phenomena occur: the extraction of compounds from the cask wood and reactions between the different compounds. Characteristics of the casks have a significant impact during this process. Those casks that have previously contained some type of Sherry wine give rise to the so-called Sherry Cask®, which not only contributes to the compounds from the wood but also to those that were originally found in the Sherry wine previously aged in them. The quality of brandy is also determined by the physicochemical composition and characteristics of the distillate, which depends both on the quality of the distilled wine and on the distillation process itself. This work studied the effect of sulfur dioxide and the role that the pH of the distillate plays on the physicochemical and sensory composition of three brandies aged 24 months in a static system of Sherry Casks®. The analyses were carried out following the OIV methods. Results have revealed that high levels of sulfur dioxide and the distillate pH significantly condition the extraction of phenolic compounds and organic acids from the wood, as well as reactions such as hydrolysis or esterification that take place between the compounds in the spirits. These factors have led to a differentiated sensory evaluation of the final brandies.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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