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受到烟雾影响的葡萄酒的瓶装老化:烟雾风味和化学成分的变化

Mango Parker¹, Eleanor Bilogrevic^1,2, WenWen Jiang^1,3

¹The Australian Wine Research Institute, P.O. Box 46, Glenside (Adelaide), SA 5065, Australia.

Journal of agricultural and food chemistry

|January 8, 2025

概括

暴露于野火烟雾的葡萄酒可能会随着时间的推移产生烟味,即使在年轻葡萄酒中没有明显的烟味. 烟雾标志物化合物保持稳定,但感官属性在衰老过程中演变.

科学领域:

葡萄种植和葡萄酒学葡萄种植和葡萄酒学
环境科学环境科学
食品化学食品化学

背景情况:

在葡萄成熟期间接触野火烟雾会影响葡萄酒的成分.
烟雾中产生的化合物 (挥发性,性糖化物) 是关键标记物.
来自暴露于烟雾的葡萄的年轻葡萄酒可能并不总是表现出烟雾污染.

研究的目的:

调查烟雾暴露葡萄的老葡萄酒的化学成分和感官属性.
为了确定瓶装葡萄酒中烟雾标记化合物的长期稳定性.
为了评估葡萄酒的烟味在三年内的演变.

主要方法:

在瓶装后的39个月内,监测了49个来自暴露于烟雾的葡萄的葡萄酒.
分析挥发性醇和性糖化物度.
通过感官评估来评估烟雾风味强度.

主要成果:

在39个月的时间里,挥发性enol和glycoside度基本保持稳定.
在受烟雾影响的葡萄酒和对照葡萄酒中,注射剂度增加.
73%的葡萄酒保持了一致的烟味评级;9个轻度受影响的葡萄酒随着时间的推移发展了烟味.

结论:

葡萄酒的烟雾污染可以在老化过程中出现或加剧,即使在年轻的葡萄酒中没有检测到.
烟雾标记度提供了背景,但不仅仅预测了老葡萄酒的烟味.
这项研究提供了关于野火烟雾对葡萄酒质量的长期影响的宝贵数据.

关键词:

瓶子老化的瓶子老化葡萄葡萄是葡萄中的一种.有烟雾污染的污染.葡萄酒葡萄酒葡萄酒葡萄酒

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