从化学特征到消费者偏好:解码瓶子和桶子对Aronia melanocarpa葡萄酒的老化影响,使用综合分析和感官技术
Zhongzheng Zhang1, Qichen Yuan1, Hailong Xu2
1School of Life Sciences, Yantai University, Yantai, Shandong 264006, China.
Food chemistry: X
|January 26, 2026
概括
在瓶子中老化的Aronia melanocarpa葡萄酒保留了比桶中老化的葡萄酒更多的颜色和安托素. 瓶装老化导致了优越的消费者偏好,因为平衡的味道和水果香味.
科学领域:
- 食品科学 食品科学 食品科学
- 葡萄酒学 葡萄酒学 葡萄酒学
- 分析化学 分析化学
背景情况:
- 阿罗尼亚梅拉诺卡帕 (巧克力) 含有丰富的抗素,提供潜在的健康益处.
- 葡萄酒的老化显著影响植物化学成分和感官属性.
- 了解老化影响对于优化葡萄酒质量和消费者接受度至关重要.
研究的目的:
- 为了比较12个月在玻璃瓶中陈熟的Aronia melanocarpa葡萄酒中的植物化学和感官变化,与木桶中的12个月相比.
- 阐明不同储存条件影响的不同老化动态.
主要方法:
- 利用CIELab的色彩空间,性分析,抗氧化能力测定和电子舌头分析.
- 用于挥发性化合物识别的头部气体染色学-离子移动性光谱学 (HS-GC-IMS).
- 进行检查所有适用的 (CATA) 消费者测试,用于感官评估.
主要成果:
- 桶的老化导致了显著的氨酸损失 (96.2%) 和颜色变棕,而瓶的老化保留了颜色稳定性 (42.6%的氨酸保留).
- HS-GC-IMS检测到65种挥发性化合物;桶老化增加了氧化标记和树衍生品 (可可,子),而瓶老化增强了三级香味 (辛,烟草,皮革).
- 这两种方法都通过减少酸味和后味的苦味/苦味来改善口味,而瓶装葡萄酒因其水果香味,颜色和平衡的味道而受到消费者 (54.24%) 的青.
结论:
- 瓶装老化对于维护Aronia melanocarpa葡萄酒的色彩稳定性和酸氨酸含量是优越的.
- 随着每种老化方法出现不同的挥发性配置,影响香味的复杂性.
- 酒瓶中老化的Aronia melanocarpa葡萄酒提供了增强的感官吸引力和更大的消费者偏好.
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