储存条件 (照明,温度和瓶子颜色) 对葡萄酒属性的影响
Cristina Medina-Plaza1, Aubrey DuBois2, Elizabeth Tomasino3
1Department of Viticulture and Enology, University of California-Davis, 595 Hilgard Ln, Davis, CA 95616, USA.
Food chemistry
|December 1, 2023
概括
透明瓶子和光灯显著降低了葡萄酒的质量. 将葡萄酒存储在较深的瓶子中,避免光灯照明,可以保持其化学成分,颜色和芳香成分.
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
- 感官分析 感官分析
背景情况:
- 粉红葡萄酒的颜色对于消费者的吸引力至关重要,这导致了透明瓶的普遍使用.
- 瓶装后,葡萄酒的质量可能会因紫外线可见光和温度波动而下降.
- 了解储存影响对于保持葡萄酒完整性至关重要.
研究的目的:
- 为了研究瓶子颜色,光照和温度对葡萄酒质量的影响.
- 为了确定对化学成分,颜色,和芳香物的影响.
- 确定红葡萄酒最有害的储存条件.
主要方法:
- 完整的因数设计分析了火石与古老的绿色瓶子,黑暗与黑暗. LED与光灯相比,以及12°C与22°C相比.
- 使用了三种葡萄酒品种 (格雷纳什,黑皮诺,辛德尔).
- 评估了化学成分,颜色,化合物,芳香物和感官分析 (投影映射).
主要成果:
- 在三个和六个月后观察到芳香物,颜色和成分的显著变化.
- 所有测试的变量 (瓶子颜色,光线,温度) 都显著影响了葡萄酒的特性.
- 高温,透明玻璃瓶和光灯的组合证明是最有害的.
结论:
- 瓶子的颜色,光线暴露和温度显著影响葡萄酒的质量.
- 透明瓶子和光灯对葡萄酒质量构成最大的风险.
- 最佳的储存条件是必要的,以保持红葡萄酒的特点随着时间的推移.
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