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葡萄酒的碳或缩:葡萄和葡萄酒的生物化学差异使用破坏性和非破坏性方法

Alessandro Bianchi¹, Severina Pacifico², Gregorio Santini¹

¹Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa 56124, Italy.

|May 21, 2025

概括

化 (NM) 在酒中提供了一种可持续的替代传统的碳化 (CM). 这种方法增强了Gamay染色葡萄和葡萄中的多和氨酸含量,具有与CM葡萄酒相似的芳香特征.

科学领域:

葡萄酒学和葡萄种植
食品化学食品化学
可持续的葡萄酒制作实践

背景情况:

传统的碳化 (CM) 是一种常见的酒技术.
探索诸如粉化 (NM) 等替代方法对于创新和可持续性至关重要.
了解不同惰性气体大气 (CO2与N2) 的生物化学影响是关键.

研究的目的:

为了评估粉碎处理 (NM) 作为替代碳粉碎处理 (CM) 的替代品,对葡萄酒 (Vitis vinifera) cv. 盖玛雅染色师. 盖玛雅染色师.
评估二氧化碳和二氧化大气下生产的葡萄酒之间的生化和芳香差异.
分析 NM 在酒中的可持续性益处.

主要方法:

使用了破坏性分析技术:高性能液体染色学 (HPLC),气体染色学-质谱学 (GC-MS) 和代谢学.
使用的非破坏性方法:近红外声波光学可调过器 (NIR-AOTF) 谱学和金属氨酸电子鼻子 (E-nose).
在不同的化气氛下比较生化特征和挥发性有机化合物 (VOCs).

主要成果:

粉化 (NM) 显著增强了葡萄和葡萄酒中抗素和多的积累.
对VOC和E-nose数据的分析仅显示了微小的风味变化,这表明NM和CM葡萄酒之间的感觉等价性.
与CO2相比,NM在安全性,可用性和减少环境影响方面表现出优势.

结论:

粉化 (NM) 是一种可行且创新的葡萄酒制作技术.
纳米基因促进了富含安东素和多醇的葡萄酒的生产,减少了生态足迹.
这项研究支持NM作为传统碳酸化 (CM) 的可持续替代方案.

关键词:

碳化是指碳的化.电子鼻子 (E-nose) 是一个电子鼻子.葡萄的腐蚀是葡萄的腐蚀.在HPLC,代谢组学.经常发生的NIR-AOFT 的化腐蚀是一种的腐蚀.挥发性有机化合物挥发性有机化合物葡萄酒葡萄酒葡萄酒葡萄酒

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