溶性多糖添加剂对葡萄酒氧化的作用
Puerta-García Iván1, Dueñas Montserrat1, García-Estévez Ignacio1
1Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007, Salamanca, Spain.
葡萄末的多糖化合物通过保护化合物和改善颜色来增强葡萄酒的稳定性. 这种可持续的方法使用造副产品来减少氧化并增加保质期.
科学领域:
- 葡萄酒学 葡萄酒学
- 食品化学 食品化学
- 可持续的葡萄酒制作 可持续的葡萄酒制作
背景情况:
- 粉红葡萄酒由于含含量低,容易发生氧化.
- 葡萄酒制造副产品的价值化提供了环境和经济上的好处.
研究的目的:
- 评估白葡萄葡萄汁中可溶性多糖化合物的对Syrah红葡萄酒氧化的影响.
- 评估对化合物组成和颜色稳定性的影响.
主要方法:
- 从葡萄汁中提取和表征可溶性多糖.
- 将多糖添加到葡萄酒中,然后进行受控的氧化.
- 对化合物 (HPLC-DAD-MS) 和颜色参数 (紫外线光谱) 的分析.
主要成果:
- 聚糖提取物促进了乙甲介导的色素形成,增加了颜色强度和硫酸盐漂白抵抗力.
- 添加多糖的葡萄酒在氧化后显示了更高度的黄醇 (43.7%的增加) 和酸 (11.5%的增加).
- 多糖体显示出对基降解的保护作用.
结论:
- 葡萄末衍生的多糖类可以增强葡萄酒的和颜色稳定性.
- 这些提取物显示出作为一种新的酒辅助剂的潜力,可以提高葡萄酒的质量和可持续性.
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