提高葡萄酒的保质期:了解影响氧化和保存的因素
Nicola Mercanti1, Monica Macaluso1, Ylenia Pieracci1,2
1Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy.
Heliyon
|August 22, 2024
概括
葡萄酒的保质期取决于管理氧化,受封闭和添加剂的影响. 适当的保存平衡氧气,温度和光线,保持葡萄酒从生产到消费的质量.
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
- 化学 化学 化学
背景情况:
- 葡萄酒的保质期是复杂的,受香味,风味和氧化的影响.
- 氧化是一种由金属离子催化的非酶性过程,在老化过程中会影响葡萄酒的颜色和风味.
- 氧气,温度和光等因素显著影响葡萄酒的质量和老化潜力.
研究的目的:
- 审查葡萄酒保存动态,重点关注氧化和关闭的影响.
- 检查添加剂在防止氧化和确保微生物稳定的作用.
- 了解影响葡萄酒质量的因素在整个保质期内的关键平衡.
主要方法:
- 关于葡萄酒氧化和保存的科学文献的综述.
- 分析与不同葡萄酒闭口 (软木,螺栓盖) 相关的氧气传递速率.
- 对防腐剂 (如二氧化硫) 和替代添加剂 (如酶,甲酸) 的评价.
主要成果:
- 封闭类型极大地影响了氧气暴露和葡萄酒的保存.
- 自然的软管表现出可变的氧气转移,而合成的软管可以导致过度暴露.
- 诸如二氧化硫,酶和甲酸等添加剂在缓解氧化和确保稳定性方面发挥作用.
结论:
- 均衡氧气暴露,温度和光线对于葡萄酒的保存至关重要.
- 战略性地使用防腐剂和添加剂对于保持葡萄酒质量和延长保质期至关重要.
- 有效的葡萄酒保存需要从生产到消费的微妙平衡.
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