通过在发酵期间或之后添加分子印记聚合物来改善葡萄酒中的烟雾污染
Yiming Huo1, Renata Ristic1, Carolyn Puglisi1
1Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia.
Journal of agricultural and food chemistry
|August 2, 2024
概括
分子印记聚合物 (MIPs) 通过选择性地去除挥发性来减少葡萄酒中的烟雾污染. 虽然出现了一些颜色和香味损失,但MIPs为改善烟雾损坏的葡萄酒提供了可行的策略.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 聚合物科学 聚合物科学
- 食品化学 食品化学
背景情况:
- 葡萄酒中的烟雾污染是由于挥发性而引起的重大问题.
- 传统的吸附剂不选择性地去除与污染化合物一起的可取的葡萄酒化合物.
- 分子印记聚合物 (MIP) 为目标分子提供了选择性的结合能力.
研究的目的:
- 评估MIPs在从葡萄酒中去除烟雾污染化合物 (挥发性) 的有效性.
- 评估MIP对葡萄酒颜色,香味和风味的影响.
- 确定葡萄酒制作过程中MIP的最佳应用时间.
主要方法:
- 最低价格价格被添加到烟雾污染的Pinot Noir葡萄酒中,并进行24小时的动.
- 在Semillon和Merlot葡萄酒发酵期间或之后,应用了MIP处理.
- 进行了挥发性去除,葡萄糖合物去除,颜色和感觉特征的分析.
主要成果:
- 最低价值 achieved 35-57% 消除了关键的挥发性,如瓜亚科尔和克雷索尔.
- 观察到10%以下的挥发性醇糖结合物的去除.
- 观察到一些葡萄酒颜色的损失和对其他气味挥发物的影响,特别是在红葡萄酒中.
结论:
- 最低产品价格表明,通过选择性去除挥发性醇,可以改善葡萄酒的烟雾污染.
- 在酵母注射后使用MIPs产生了最好的效果,降低了挥发性和感觉结果.
- 需要进一步优化,以尽量减少对葡萄酒颜色和香味复杂性的影响.
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