在红葡萄阿格利亚尼科 (Vitis vinifera L.) 的酒精发酵过程中对多的分析:潜在的葡萄酒优化和葡萄价值化
Francesco Errichiello1, Martino Forino1, Luigi Picariello1
1Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples Federico II, 83100 Avellino, Italy.
Molecules (Basel, Switzerland)
|January 8, 2025
概括
将阿格利亚尼科葡萄的化时间从14天缩短到11天,可以优化多提取,防止红葡萄酒过度缩. 这种调整还产生了更丰富的葡萄汁,用于工业再利用.
科学领域:
- 葡萄酒学和葡萄种植
- 食品化学 食品化学
- 农业科学 农业科学
背景情况:
- 阿格利亚尼科红葡萄是意大利南部的关键品种,具有高素含量,可能导致缩性葡萄酒.
- 优化聚烯提取对于理想的葡萄酒感官形状和葡萄副产品的潜在价值化至关重要.
研究的目的:
- 为了研究阿格利亚尼科葡萄发酵过程中的多提取动态.
- 为了确定阿格利亚尼科红葡萄酒生产的最佳磨时间.
- 探索重复使用富含化合物的葡萄葡萄汁的潜力.
主要方法:
- 对素,素,铁反应性和素反应性黄素 (VRF) 的分析.
- 从自由运行的果汁,压缩的果汁液和果汁提取物中,在不同的化时间取样.
- 对14天传统与改性化期的比较研究.
主要成果:
- 对阿格利亚尼科葡萄的聚烯提取动力学得到了阐明.
- 建议使用11天的化期,以避免过度提取多.
- 超过11天的延长化时间可能会对葡萄酒的感官特征产生负面影响,特别是度.
结论:
- 将阿格利亚尼科的缩时间缩短到11天,可以改善葡萄酒的成分和葡萄酒质量.
- 这种调整可以防止与高素含量相关的过度收缩.
- 早期的支架为循环生物经济应用提供具有高值的葡萄末.
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