不同的低温化时间对Syrah葡萄酒的化学和感觉特征的影响
Xiangxin Gu1, Yaqiong Liu1, Ran Suo1
1College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Food chemistry
|September 20, 2024
概括
延长Syrah葡萄酒的冷时间显著提高了颜色强度和香味特征. 虽然物理化学参数保持稳定,但较长的化时间增加了素,和黄,改善了诸如花和水果等感官属性.
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
- 葡萄种植 葡萄种植 葡萄种植
背景情况:
- 冷是葡萄酒制作的关键步骤,影响葡萄酒的成分和感官特征.
- 了解化持续时间的影响是优化Syrah葡萄酒质量的关键.
研究的目的:
- 为了研究不同冷时间对Syrah葡萄酒的影响.
- 分析对颜色,挥发性化合物和感官属性的影响.
主要方法:
- 赛拉葡萄酒经历了三种不同的冷时间.
- 分析包括物理化学参数,素,,黄和芳香化合物.
- 进行感官评估以评估葡萄酒的质量.
主要成果:
- 化时间显著增加了颜色强度,降低了色调.
- 单体安东和因因与化时间的增加,Malvidin-3-O-glucoside占主导地位.
- 黄醇含量在120小时达到峰值,而在72小时和120小时化的葡萄酒中,香味含量比24小时高.
- 延长化改善了颜色和花果香味,但增加了缩性.
结论:
- 冷的持续时间是开发Syrah葡萄酒颜色和感觉特征的关键因素.
- 优化化时间可以增强理想的属性,如颜色强度和香味复杂性.
- 进一步的研究可以探索积极的感官影响和增加的性之间的平衡.
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