从白葡萄酒制造的早期阶段开始对氧气进行剂量:对氧化降低潜力,色稳定性,挥发性成分和感觉性质的影响
Ilaria Benucci1, Martina Cerreti1, Marco Esti1
1Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100 Viterbo, Italy.
Food chemistry
|August 30, 2023
概括
在酒过程中控制氧气的添加加快发酵并改善白葡萄酒的质量.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 控制氧气暴露在酒过程中至关重要.
- 了解其对发酵和老化的影响是葡萄酒质量的关键.
- 几乎中性葡萄对挥发性化合物开发提出了独特的挑战.
研究的目的:
- 为了研究在酒精发酵和老化过程中控制的氧气添加对果汁的影响.
- 分析对发酵动力学,氧化还原潜力和色抵抗的影响.
- 评估白葡萄酒中挥发性成分和感官属性的调节.
主要方法:
- 在不钢中,用几乎中性葡萄生产白酒.
- 在酒精发酵过程中控制氧气添加 (在特定间隔内添加4mg/L).
- 在乳汁的老化过程中添加氧气 (每15天添加2mg/L,持续3个月).
主要成果:
- 与减少条件 (无氧) 相比,添加氧气 (Ox) 缩短了酒精发酵时间一周.
- 牛酒表现出更高的氧化还原潜力 (169mV与150mV相比) 和更好的抗性.
- 随着氧气的添加,观察到挥发性成分和感官属性的显著调节.
结论:
- 控制的氧气添加加速度发酵,提高葡萄酒的稳定性.
- 暴露于氧气会影响关键的化学和感觉特征,使葡萄酒风格多样化.
- 这种技术为想要管理葡萄酒特征的酒师提供了宝贵的工具.
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