配对红葡萄酒和封闭:从短期到中等储存时间评估的新成果
João Mota1, André Viana1, Cátia Martins1
1LAQV-REQUIMTE & Department of Chemistry, University of Aveiro, Campus Universitário Santiago, 3810-193 Aveiro, Portugal.
Foods (Basel, Switzerland)
|March 13, 2025
概括
葡萄酒瓶的封闭会对葡萄酒产生重大影响.
科学领域:
- 葡萄酒学和葡萄种植
- 分析化学 分析化学
- 食品科学 食品科学 食品科学
背景情况:
- 葡萄酒的物理化学和感官特性是由葡萄园实践,酒和瓶装后的条件所塑造的.
- 瓶子的位置,封闭类型,储存温度和持续时间是影响葡萄酒演变的关键因素.
- 了解这些因素是保持葡萄酒质量和身份的关键.
研究的目的:
- 研究不同葡萄酒关闭对红葡萄酒随时间的化学和感官演变的影响.
- 为了比较天然软木,微聚合软木和螺旋盖在保存葡萄酒特性的有效性.
- 确定敏感于瓶装葡萄酒封装引起的变化的分析方法.
主要方法:
- 在不同封闭 (天然软木,微聚合软木,螺旋盖) 下存储了0.5年和3年的红葡萄酒的分析.
- 对挥发性化合物进行全面的二维气体染色-飞行时间质谱 (GC × GC-ToFMS).
- 超高性能液态色谱-二极管阵列检测-并联质谱 (UHPLC-DAD-MSn) 用于性分析.
- 测量关闭的一般物理化学参数和氧气传递速率 (OTR).
- 由训练有素的小组进行感官分析.
主要成果:
- 封闭的类型显著影响了瓶子内部的环境,影响了葡萄酒的化学和感觉特征.
- 通过GC × GC-ToFMS进行挥发性化合物分析,在检测关闭驱动差异方面非常敏感.
- 性概况和物理化学参数也显示出因封闭类型和储存时间而导致的变化.
- 随着时间的推移,葡萄酒与封闭的相互作用微妙地调节了感官属性.
结论:
- 葡萄酒封闭的选择是影响红葡萄酒长期演变和身份的关键因素.
- 结合多种分析技术,特别是挥发性化合物分析,对于识别关闭引起的微妙变化至关重要.
- 随着储存时间的延长,封闭调节的差异变得更加明显,为葡萄酒制造商提供了一种有价值的工具,以塑造葡萄酒的特点.
- 这项研究强调了葡萄酒与封闭的配对在酒实践中的重要性.
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