在酒桶中老化的白葡萄酒具有受控的色潜力,在瓶中表现出相关的长期氧化稳定性
Kevin Billet1, Cécile Thibon2, Marie Laure Badet3
1Université de Bourgogne, Institut Agro, INRAe, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
Food chemistry: X
|November 11, 2024
概括
木桶老化增强了葡萄酒的抗氧化能力和氧化稳定性. 较高的树 tannin 潜力提高了葡萄酒的质量.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品化学 食品化学
- 葡萄酒科学 葡萄酒科学
背景情况:
- 木桶老化是一种传统的酒技术.
- 木皮对葡萄酒在老化过程中的氧化稳定性的影响尚未完全理解.
研究的目的:
- 为了研究木皮的潜在影响氧化稳定性在瓶装储存期间的沙多内和索维尼昂白色葡萄酒.
- 为了分析新陈代谢和化学指纹的变化,以应对树的衰老.
主要方法:
- 在木桶中陈熟的沙龙内和索维尼昂白兰葡萄酒的比较分析,其色潜力不同 (低和中等).
- 在瓶子老化2年和4年后评估抗氧化能力和氧化稳定性.
- 不针对性的分子和监督的统计分析,以确定关键的化学变化.
主要成果:
- 树木的化能力与葡萄酒的抗氧化能力在老化后具有积极的相关性.
- 与查多内相比,索维尼昂白色的新陈代谢对木宁潜力的敏感性更大.
- 中等色潜在的木桶增加了抗氧化化合物的度,如 dipeptides.
- 树衍生的挥发性化合物在数量上有所不同;在老化过程中,沙维尼昂白的挥发性硫醇减少.
结论:
- 木桶老化显著改善瓶装后葡萄酒的氧化稳定性.
- 树木的化能力是影响葡萄酒抗氧化能力和化学成分的关键因素.
- 选择木桶素水平可以优化,以提高葡萄酒的老化潜力.
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