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优化红葡萄酒中硫醇的识别,使用新的木加速还原处理

Emilie Suhas¹, Svitlana Shinkaruk², Alexandre Pons³

¹Diam Bouchage, Céret 66400, France; Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France.

|November 4, 2024

概括

研究人员开发了一种新方法来识别红葡萄酒中的硫醇,模仿瓶装老化. 这种技术揭示了关键的硫化合物,负责老葡萄酒中"肉质"的香味,增强了葡萄酒的分析.

科学领域:

食品化学食品化学
分析化学分析化学
葡萄酒学葡萄酒学

背景情况:

红葡萄酒的老化过程中会产生复杂的芳香特征,包括"肉质"的细微差别.
硫化合物,特别是硫醇,是葡萄酒香气的重要贡献者,但在老化过程中识别它们是具有挑战性的.

研究的目的:

开发一种用于识别红葡萄酒中的硫醇的新型分析方法.
模仿瓶子衰老的化学过程,以了解香味的发展.
确定特定的硫化合物,这些化合物有助于老红葡萄酒中的"肉质"花束.

主要方法:

模仿瓶子衰老反应使用木提取物和硫化.
使用二甲化 (DIBAL) 减少二硫化物.
使用气体色谱与嗅觉测量 (GC-O) 和脉冲火焰光度检测 (PFPD) 结合使用分析.
使用心脏切割多维GC-O和飞行时间质谱法 (TOF-MS) 识别特定化合物.
使用GC结合联质谱法 (GC-MS/MS) 确认化合物鉴定.

主要成果:

反应条件的优化导致了来自木前体的"肉质"气味的产生.
确定了六个具有肉质描述符的气味区域,与硫化合物有关.
鉴定出2-甲基乙醇是老红葡萄酒中关键的芳香化合物.
在红葡萄酒中发现了5种额外的来自木前体的醇.

结论:

开发的方法成功模仿红葡萄酒瓶老化,以识别关键的醇芳香化合物.
2-甲基乙醇和其他硫化合物对老红葡萄酒的"肉质"花束作出了显著的贡献.
这项研究提供了关于葡萄酒老化化学和香味形成的宝贵见解,有助于评估葡萄酒的质量.

关键词:

年龄化的花束.标识识别识别识别在MDGC上,我们可以看到MDGC.树木衍生品 - 树木衍生品硫化合物是一种硫化合物.

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