桶和瓶老化过程中酚类成分的演变

IF 1.1 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

South African Journal of Enology and Viticulture Pub Date : 2020-11-04 DOI:10.21548/41-2-4128

J. Aleixandré-Tudo, W. D. Toit

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引用次数: 5

摘要

在红酒陈酿过程中，酚类化合物会发生一些反应，这些反应会影响葡萄酒的颜色和口感。葡萄酒陈化过程中酚类物质含量的变化受到影响。本研究的目的是调查82种商业红葡萄酒在桶和瓶陈化过程中的酚类物质含量和演变。对在商业225升桶中陈酿12个月，然后在瓶中陈酿12月的葡萄酒的酚含量变化进行了监测。虽然总酚含量保持稳定，但花青素部分受到的影响最大，这导致葡萄酒的颜色特性发生了实质性变化。在两种陈化过程中都发现了差异，这表明在不同的陈化条件下，某些酚类反应受到青睐或损害，对葡萄酒的颜色特性产生了影响。本文首次对商业红葡萄酒在陈化过程中的酚类物质演变进行了大规模研究。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Evolution of Phenolic Composition During Barrel and Bottle Aging

During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aim of this study was to investigate the phenolic content and evolution of 82 commercial red wines subjected to barrel and bottle ageing. The phenolic content evolution of wines that underwent an ageing period of 12 months in commercial 225 litre barrels, followed by 12 months in the bottle, was monitored. While the total phenolic content remained stable, the anthocyanin fraction was affected the most, which led to substantial changes in the colour properties of the wines. Differences were found during both ageing regimes, indicating certain phenolic reactions being favoured or compromised under different ageing conditions, with an impact on wine colour properties. This paper provides the first large-scale study on the phenolic evolution of commercial red wine during ageing.

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来源期刊

South African Journal of Enology and Viticulture 工程技术-食品科技

CiteScore

2.50

自引率

7.70%

发文量

审稿时长

>36 weeks

期刊介绍： The South African Journal of Enology and Viticulture (SAJEV) publishes full-length original Research Papers, Research Notes and Review Papers on all subjects related to enology and viticulture. The SAJEV does not accept articles published in, or submitted to, other journals.