安托西亚宁和核化种子是影响红葡萄酒中的奎尔塞丁沉的关键因素
Alessandra Luciano1, Luigi Picariello1, Martino Forino1
1Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli 'Federico II', Avellino, Italy.
Journal of the science of food and agriculture
|February 3, 2024
概括
气候变化增加红葡萄中的奎尔素,导致葡萄酒降水. 核化种子显著加快氨酸的去除,为葡萄酒厂提供了一种防止葡萄酒雾的策略.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 葡萄酒化学 葡萄酒化学
- 食品科学 食品科学 食品科学
背景情况:
- 气候变化提高了红葡萄中的奎尔素 (Q) 和其糖化物 (Q-Gs),如Sangiovese.
- 高Q度超过溶解度,导致红葡萄酒中的不良沉物.
- 了解降水因素对于葡萄酒的质量至关重要.
研究的目的:
- 为了研究影响红葡萄酒中的奎尔塞丁沉的因素.
- 为了评估安东基氨酸,温度,核化种子和时间的作用.
主要方法:
- 用不同度的阳素模型溶液来测试Q的溶解度.
- 红葡萄酒存储在2°C和20°C,添加了Q核化种子.
- 在10天的时间里,监测了超级生物中的奎尔塞丁度.
主要成果:
- 安托西亚宁度与Q和Q-Gs溶解度正相关.
- 在2°C与核化种子的储存,在3天内将Q度降低了75%以上.
- 与核化种子的接触是最重要的因素 (P < 0.0001).
结论:
- 安托素影响Q溶解度,但不仅仅决定降水.
- 加快核化种子形成是葡萄酒厂减轻Q降水的可行策略.
- 这种方法可以帮助防止雾,并提高瓶装红酒的稳定性.
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