使用乙醇作为收获后处理,以增加葡萄酒葡萄中的多和酸
Modesti Margherita1, Alfieri Gianmarco1, Magri Anna2,3
1Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.
Heliyon
|February 19, 2024
概括
收获后乙醇的应用通过增加安东和多来提高红酒葡萄的质量. 经过12小时的治疗,可以显著提升安托西亚宁水平,从而改善葡萄的酒成分.
科学领域:
- 葡萄种植和葡萄酒学 葡萄种植和葡萄酒学
- 植物生理学 植物生理学
- 食品科学 食品科学 食品科学
背景情况:
- 葡萄酒的质量,特别是多和酸盐含量,受环境因素的影响.
- 不理想的葡萄成分会阻碍高品质葡萄酒的生产.
- 收获后的技术提供了补救策略,以提高葡萄的质量.
研究的目的:
- 调查收获后乙醇应用对维蒂斯维尼费拉L.cv阿格利亚尼科红葡萄的新陈代谢和成分的影响.
- 确定最佳的乙醇处理参数,以改善关键质量化合物.
主要方法:
- 红酒葡萄经过不同度的乙醇 (0.25,0.5,或1毫升/升) 处理,持续时间不同 (12,24或36小时).
- 进行了糖度,酸,自由氨基,多和酸的分析.
- 评估了从有氧呼吸到无氧呼吸的代谢转变.
主要成果:
- 乙醇治疗显著增加了糖度,酸,自由氨基,多和酸.
- 在经过12个小时的治疗后,安托西亚宁水平平均上升至1820mg/L,而对照葡萄的水平为1200mg/L.
- 较高的乙醇度诱导了新陈代谢转向无氧呼吸.
结论:
- 收获后12小时的乙醇处理是一种有效的策略,可以增强葡萄酒中的安托西亚宁含量.
- 这种方法有望提高葡萄的质量,特别是当初始质量受到损害时.
- 乙醇的应用可以成为葡萄种植中一个有价值的工具,以优化葡萄酒的成分.
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