研究干燥提取物如何影响不同红葡萄酒风格的香味释放和感知
Paola Piombino1, Maria Tiziana Lisanti1, Elisabetta Pittari1
1Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Avellino, Italy.
Journal of the science of food and agriculture
|September 10, 2024
概括
葡萄酒矩阵的组成显著改变了香味特征,从水果的感知转移到木质和土质的音符. 这些变化凸显了感知相互作用在葡萄酒风味质量管理中的作用.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品化学 食品化学
- 感官科学 感官科学
背景情况:
- 研究了四种红葡萄酒基质,含有相同的挥发性有机化合物 (VOC),但干部提取物含量不同.
- 矩阵是由从压酒中提取的除臭干提取物丰富出血葡萄酒来创建的.
- 在模拟感官评估的条件下分析了VOC释放.
研究的目的:
- 了解葡萄酒矩阵组成如何影响挥发性有机化合物 (VOC) 的释放和感知.
- 探索干取物对红葡萄酒感官芳香特征的影响.
- 为了研究矩阵组件和感知到的气味之间的关系.
主要方法:
- 固体相微提取气体染色学质谱法 (SPME-GC-MS) 用于确定VOC释放.
- 制备了四种不同的红葡萄酒基质,在干部提取物中进行了受控的变化.
- 在VOC分析过程中模仿了感官评估条件.
主要成果:
- 葡萄酒矩阵组成调节了气味特征,降低了水果/花音和增加了脱水的水果/木质/土质音,增加了干燥的提取物.
- 整体的气味强度感知没有受到矩阵的显著影响.
- 观察到的VOC释放和矩阵成分 (乙醇,糖,化合物,pH) 的变化并不能完全解释改变的芳香特征.
结论:
- 感知相互作用可能在观察到的芳香特征变化中发挥重要作用.
- 结果为葡萄酒压和混合管理提供了洞察力,以提高香味质量.
- 该研究在气候变化背景下考虑了葡萄酒成分趋势.
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