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在酒精发酵过程中涉及到新鲜中的标记物的进化在葡萄酒中的淡味

Léa Delcros^1,2, Sylvie Collas², Marion Hervé¹

¹MHCS, 51530 Oiry, France.

Journal of agricultural and food chemistry

|September 26, 2023

概括

这项研究追踪了葡萄酒发酵过程中的新鲜脱味 (FMOff) 前体和化合物. 糖基前体减少,挥发性FMOff化合物显示出不同但可预测的水平,即使在受污染的酒中.

科学领域:

葡萄酒学葡萄酒学葡萄酒学
食品化学食品化学
微生物学微生物学

背景情况:

葡萄酒中的新鲜脱味 (FMOff) 与C8化合物如1-octen-3-one有关.
FMOff化合物的糖基前体存在于葡萄酒中,但它们在酒精发酵 (AF) 期间的命运尚不清楚.
受到Crustomyces subabruptus等真菌的污染可能会影响葡萄酒的风味.

研究的目的:

在AF期间调查FMOff糖化前体和挥发性化合物的演变.
为了比较健康和受*Crustomyces subabruptus*污染的的这些演变.
为了识别新的FMOff糖化前体.

主要方法:

在整个AF中监测FMOff的糖化前体和挥发性化合物.
对健康和受C. subabruptus污染的葡萄酒的比较分析.
使用甘氨酸分析来检测前体化合物.

主要成果:

首次鉴定了受污染的汁中的1-hydroxyoctan-3-one糖化物.
在AF期间总FMOff糖化物分数的减少,特别是在1-氧甲-3-one前体.
挥发性FMOff化合物的演变依赖于矩阵和化合物,除了1-hydroxyoctan-3-one,该化合物达到一致的葡萄酒度.

结论:

在AF过程中,FMOff的糖化基前体被转化.
葡萄酒中的1-氧甲-3-one的度似乎得到了调节,不管初始的前体水平如何.
了解这些途径有助于管理葡萄酒的香气,并防止异味.

关键词:

1 - 氧3 - 1 - 一个.1-八-3-一个.皮诺诺瓦尔葡萄酒 (Pinot noir) 是一种葡萄酒.酒精发酵的酒精发酵方式新鲜的没有味道.葡萄糖类的糖化物.

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