在Teran红葡萄酒生产中应用不同的葡萄酒制作技术:对生物活性化合物和感官属性的影响
Fumica Orbanić1, Sara Rossi1, Ena Bestulić1
1Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia.
Foods (Basel, Switzerland)
|October 28, 2023
概括
非标准的酒技术显著增强了Teran红酒中的生物活性化合物和感官吸引力. 先进的方法,如长时间的和预发酵加热,提高了葡萄酒的质量和市场价值.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品化学 食品化学
- 感官科学 感官科学
背景情况:
- 泰兰红葡萄酒的质量可以受到各种酒技术的影响.
- 优化生物活性化合物和感官属性对于市场价值至关重要.
研究的目的:
- 调查非标准的葡萄酒制造方法对泰兰红葡萄酒的生物活性化合物和感觉特征的影响.
- 为了比较不同发酵前和发酵后治疗的有效性.
主要方法:
- 应用了六种葡萄制 vinification 处理,包括控制 (K7),预发酵冷却/加热与长时间化 (C15,H15,C30,H30) 和冷却与 saignée (CS15).
- 分析包括用二极管阵列检测和光检测 (HPLC-DAD-FLD) 检测和维生素的高性能液体染色学,用于矿物质的诱导合等离子体光发射光谱学 (ICP-OES),以及定量描述性分析 (QDA) 和O.I.V./U.I.O.E.E. 感官方法. 感官方法.
主要成果:
- 在H30治疗中,的总度最高.
- 与对照组相比,所有经过处理的葡萄酒中,安托西亚宁,黄素-3-ols和酸的含量显著更高.
- 烯含量主要受到预发酵加热的影响.
- 治疗方法CS15,H15,C30和H30获得了最高的感官分数.
结论:
- 非标准的葡萄酒造技术显著提高了Teran红葡萄酒的生物活性化合物概况和感官属性.
- 这些先进的技术提供了增加市场价值的潜力.
- 同时比较这些技术为未来的葡萄酒生产研究提供了宝贵的见解.
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