葡萄中的潜在酒精对红酒的和感官特征的影响
Sandra Feifel1,2, Ingrid Weilack3, Erika Markusevics2
1Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany.
Journal of agricultural and food chemistry
|May 22, 2024
概括
潜在的酒精含量显著影响红葡萄酒.
科学领域:
- 葡萄酒学和葡萄种植
- 食品化学 食品化学
背景情况:
- 葡萄的成熟度会影响葡萄酒制作过程中的酸提取.
- 气候变化正在改变葡萄的成熟动力学,影响成分平衡.
- 了解酒精对葡萄酒质量的潜在作用至关重要.
研究的目的:
- 调查潜在的酒精与葡萄酒的性/感官特性之间的相关性.
- 评估自然衍生的与糖调整的潜在酒精对葡萄酒质量的影响.
- 开发一种基于葡萄成熟度预测葡萄特性的模型.
主要方法:
- 在两年的时间里研究了两个葡萄品种 (Pinot noir,Cabernet Sauvignon).
- 通过自然成熟和添加糖来操纵潜在的酒精.
- 分析的化合物 (素,聚合物颜料) 和感官属性.
- 开发了一个实验模型来量化关系.
主要成果:
- 增强潜力的酒精并没有复制醇成熟葡萄的感觉特征.
- 在Pinot noir中,安托西亚宁与天然潜在酒精相关,但没有提高水平.
- 在Cabernet Sauvignon中,聚合物颜料最好地反映了葡萄在葡萄酒中成熟的感知.
结论:
- 葡萄成熟度的性特征对所需的葡萄酒感官特征至关重要.
- 仅仅增加潜在酒精并不能保证优质的葡萄酒质量.
- 特定的化合物 (素,聚合物颜料) 作为葡萄成熟度和葡萄酒质量的关键指标.
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