从树片中低压连续动态提取与被动微氧化相结合,调整红葡萄酒的特性
Vito Michele Paradiso1, Gabriele Fioschi1, Massimo Tripaldi2
1Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100, Lecce, Italy.
Heliyon
|September 3, 2024
概括
一种新型的低压连续动态 (LPCD) 提取器迅速提高红葡萄酒的质量. 这种技术结合微氧化和色素,可以改善葡萄酒的颜色和稳定性,而不会改变香味.
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
- 化学工程是化学工程的重要组成部分.
背景情况:
- 树片灌注是葡萄酒老化的传统方法,增强了感官特性和稳定性.
- 传统的树片方法需要数周到数月才能有效处理葡萄酒.
- 寻求替代方法来加快和优化树提取过程在酒.
研究的目的:
- 为了评估低压连续动态 (LPCD) 提取器在红酒中快速灌注树的功效.
- 评估LPCD提取对Primitivo葡萄酒颜色,挥发性化合物和感官属性的影响.
- 研究LPCD提取,被动微氧化和外源素对葡萄酒性质的综合影响.
主要方法:
- 使用低压连续动态 (LPCD) 提取器进行加速的树片灌注.
- 通过聚乙烯二甲 (PET) 容器使用被动微氧化.
- 与LPCD提取和微氧化相结合,应用了外源性酒精.
主要成果:
- 在几个小时内,LPCD提取显著增加了Primitivo葡萄酒中的稳定色素.
- 综合处理增强了葡萄酒的颜色和稳定性,而不会对香味特征产生负面影响.
- 观察到LPCD提取,微氧化和阳之间的协同效应.
结论:
- LPCD提取为传统的树老化方法提供了快速有效的替代方案.
- 集成的技术平台 (LPCD,微氧化,阳) 适合调整葡萄酒的感觉特性和稳定性.
- 这种方法为葡萄酒厂,特别是小型葡萄酒厂提供了低成本,潜在的低影响的解决方案.
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