陶瓷容器和传统陈酿容器对葡萄酒的化学成分、感官属性和消费者感知的比较影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-19 DOI:10.1016/j.fochx.2025.103052

Yuqing Pang , Mengkun Zhang , Mengqi Ling , Demei Li , Shaoyang Wang , Meili Ye , Yibin Lan , Jinyi Hu , Xinke Zhang

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引用次数: 0

摘要

比较了陶瓷罐与不锈钢罐和橡木桶对霞多丽和赤霞珠陈酿葡萄酒感官特性和化学成分的影响。与不锈钢罐类似，陶瓷罐作为惰性容器，对葡萄酒的感官属性和挥发性化合物的影响最小。陶罐中适度的微氧化稳定了红酒的颜色，溶解氧水平介于不锈钢罐和橡木桶之间。酚损失和花青素衍生物的形成与各血管中溶解氧水平相关。在用橡木片模拟陈酿后，无论化学成分如何，陶瓷罐中的葡萄酒与橡木桶中的葡萄酒相比，表现出更相似的感官特征。用橡木片陈酿的葡萄酒，模仿木桶陈酿的表面体积比，最受消费者青睐，因为它们增强了水果味，改善了口感，平衡了橡木和草药的味道。

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Comparative effects of ceramic vessels and conventional aging containers on the chemical composition, sensory attributes, and consumer perception of wine

The effects of ceramic pot on the sensory characteristics and chemical composition of aging Chardonnay and Cabernet Sauvignon wine were compared with stainless steel tanks and oak barrel. Similar to stainless steel tanks, ceramic pot acted as inert vessels with minimal influence on sensory attributes and volatile compounds of wine. Moderate micro‑oxygenation in ceramic pots stabilized red wine color, with dissolved oxygen levels between those in stainless steel tanks and oak barrels. Phenolic loss and anthocyanin derivatives formation correlated with dissolved oxygen levels in each vessel. After a simulated aging with oak chips, the wines in ceramic pot showed more similar sensory profiles to those in oak-barrel than those in stainless-steel tanks, regardless of their varied chemical compositions. The wines aged with oak chips, mimicking the surface-to-volume ratio of barrel aging, were most preferred by consumers for their enhanced fruitiness, improved mouthfeel, and balanced oak and herbal flavors.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.