评估部分酒精减少方法对皮诺格里斯葡萄酒精品葡萄酒分析成分的适用性
Diána Ágnes Nyitrainé Sárdy1, Péter Bodor-Pesti2, Szabina Steckl1
1Department of Oenology, Institute for Viticulture and Oenology, Hungarian University of Agriculture and Life Sciences, Ménesi Street 45, H-1118 Budapest, Hungary.
Foods (Basel, Switzerland)
|August 14, 2025
概括
气候变化增加了葡萄酒的酒精含量. 一个基于膜的系统降低了Pinot gris葡萄酒中的酒精含量,显著改变了一些化学特性,但没有影响感官属性.
科学领域:
- 葡萄种植和葡萄酒学
- 食品科学与技术 食品科学与技术
背景情况:
- 气候变化对农业产生负面影响,需要在葡萄酒生产中进行技术适应.
- 气温上升导致葡萄糖含量增加和葡萄酒酒精含量增加,影响葡萄酒平衡和消费者偏好.
- 消费者对低酒精饮料的需求正在增长,这推动了对有效的酒精减少技术的需求.
研究的目的:
- 评估MASTERMIND® REMOVE基于膜的脱酒系统在降低Pinot gris葡萄酒中酒精含量的有效性.
- 调查部分酒精减少对葡萄酒关键分析参数的影响.
- 为了确定葡萄酒的化学参数和酒精减少水平之间的相关性.
主要方法:
- 应用MASTERMIND® REMOVE系统以逐步降低Pinot gris葡萄酒的酒精含量 (0.5%, 1%, 1.5%).
- 化学参数的全面分析,包括自由和总SO2,挥发性酸度,糖醇,酸,以及各种酒精和化合物.
- 使用ANOVA,PCA,多变量线性回归和集群分析进行统计分析,以评估治疗效应和参数相关性.
主要成果:
- 脱酒化过程显著影响了大多数化学参数,除了提取物,糖和proline含量.
- 观察到自由和总SO2,挥发性酸度,甘油和酸水平的显著降低.
- 虽然一些中间的酒精降低步骤显示了诸如n-Propanol和乙酸乙烯等参数的显著变化,但最终的低酒精葡萄酒在这些方面与未经处理的葡萄酒没有显著差异.
结论:
- 马斯特明德®REMOVE系统有效地降低了皮诺格里斯葡萄酒中的酒精含量.
- 部分酒精减少显著改变了葡萄酒的某些化学参数,在不同的减少阶段观察到不同的效果.
- 尽管进行了化学修改,但应用的酒精减少技术不太可能对葡萄酒的感官属性产生重大影响.
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