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果区叶子去除对葡萄酒在瓶装老化过程中的安托西亚宁稳定性的影响

Marina Pavlović¹, Zoran Zorić¹, Šime Marcelić¹

¹University of Zadar, Department of Ecology, Agronomy and Aquaculture, Trg kneza Višeslava 9, 23000 Zadar, Croatia.

Food technology and biotechnology

|September 29, 2025

概括

葡萄树叶的去除增加了红葡萄酒的安托西亚宁. 然而,这些颜料在老化过程中显著降解,稳定性主要受到时间的影响,而不是叶子去除时间或年份.

科学领域:

葡萄种植和葡萄酒学葡萄种植和葡萄酒学
植物科学植物科学
食品化学食品化学

背景情况:

安西安素是红葡萄酒的关键颜料,对颜色和感官特性至关重要.
它们固有的不稳定性需要用素聚合以保持颜色稳定性.
摘除葡萄树叶是一种葡萄种植的做法,已知可以增强安托西亚尼的积累.

研究的目的:

调查果区叶子去除时间对葡萄酒初始安东素含量的影响.
为了评估葡萄酒在不同的叶子去除条件下在葡萄酒老化过程中安托西亚宁的稳定性.
分析地中海气候的梅罗特,西拉和卡伯内特索维尼翁葡萄酒的这些影响.

主要方法:

与对照组相比,在开花和花期间进行了部分叶片去除,与对照组相比.
使用高性能液体染色学 (HPLC) 分析化合物的葡萄酒.
在瓶装后立即进行分析,并在酒老化6个月和12个月后进行分析.

主要成果:

移除叶子的治疗显著增加了所有品种的初始安托西亚尼度.
马尔维丁-3-O-葡萄糖酸是最丰富的抗生素; 佩图尼丁-3-O-库马洛伊尔葡萄糖酸是最不稳定的.
在老化过程中,安托西亚宁度显著下降 (36-90%),稳定性主要受到老化时间的影响.

结论:

葡萄树叶的去除有效地提高了红葡萄酒中最初的安托西亚宁水平.
尽管初始度增加了,但在老化过程中,安东素的稳定性主要取决于时间,而不是叶子去除策略.
了解这些动态有助于优化葡萄栽培实践,以保持葡萄酒的颜色稳定性.

关键词:

地中海气候地中海气候地中海气候安托西亚宁稳定性安托西亚宁稳定性类化合物类化合物类化合物红酒红葡萄酒红葡萄酒葡萄酒的老化葡萄酒的老化

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