祖先和传统方法的比较,以制作起泡葡萄酒
Arnau Just-Borràs1, Ekaterina Moroz1, Pol Giménez1
1Departament de Bioquímica I Biotecnologia, Facultat D'Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain.
Current research in food science
|June 11, 2024
概括
这种祖先的泡葡萄酒生产方法为传统方法提供了高质量的替代品,产生酒精和二氧化硫含量较低的葡萄酒,以及改进的感官特征.
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
- 发酵技术的发酵技术
背景情况:
- 传统方法是生产起泡葡萄酒的最常见技术.
- 祖先的方法涉及单次发酵,在发酵结束之前瓶装.
研究的目的:
- 为了比较祖先和传统的方法,泡葡萄酒生产.
- 评估由每种方法生产的葡萄酒的化学和感官特性.
主要方法:
- 麦加贝奥葡萄被用来生产一种传统的和两个祖先的泡葡萄酒 (低和高酵母种群).
- 化学分析包括蛋白质度,多糖含量,乙醇含量和二氧化硫含量.
- 测量了泡性 (HM) 和泡稳定性 (HS).
- 感官分析评估了泡大小,二氧化碳的攻击性,衰老感知和整体得分.
主要成果:
- 祖先的泡葡萄酒含有较低的乙醇含量,并且需要较少的二氧化硫.
- 在祖先的葡萄酒中,多糖含量更高,蛋白质度相似.
- 在祖先的葡萄酒中,泡性类似或更好;泡稳定性没有差异.
- 感官分析揭示了较小的泡,较低的二氧化碳攻击性,感知到更长的老化,以及祖先葡萄酒的更高得分.
结论:
- 祖先的方法是生产高品质起泡葡萄酒的可行和有前途的技术.
- 祖先方法葡萄酒在化学成分和感官属性方面具有明显的优势.
- 这种方法为香葡萄酒行业的创新提供了潜力.
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