了解葡萄酒中的聚硫化物演变:从加快老化和实时藏在不同包装中的洞察力
Yu Hou1, Marlize Z Bekker2, Tracey E Siebert3
1School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
Food chemistry: X
|January 26, 2026
概括
葡萄酒包装显著影响硫化合物的演变,影响异味的发展. 头可以保存挥发性硫化合物 (VSC) 和谷氨 (GSH),而封闭会影响谷氨二硫化物 (GS-SG) 含量.
科学领域:
- 食品化学 食品化学
- 葡萄酒学 葡萄酒学
- 分析化学 分析化学
背景情况:
- 挥发性硫化合物 (VSC) 和生物乙醇对葡萄酒质量至关重要.
- 硫烯化合物可以形成多硫化物,可能导致硫在老化过程中失去气味.
研究的目的:
- 为了研究葡萄酒在老化过程中硫物种的演变.
- 评估不同包装 (各种封闭的玻璃瓶,头) 对硫化合物的影响.
- 评估瓶装前处理 (,铜) 对硫化学的影响.
主要方法:
- 查多内和希拉兹葡萄酒的实时和加速老化研究.
- 对包括VSC,生物醇和多硫化物在内的硫种的分析.
- 葡萄酒在不同封闭的玻璃瓶中老化的比较与头.
主要成果:
- 在二硫化物形成 (GS-SG,GS-S-SG,GS-S2-SG,Cys-S2-SG) 的同时观察到谷氨 (GSH) 的积累.
- 头保留了较高水平的VSC,二氧化硫和GSH.
- 葡萄酒的封闭与不同的氧气传输速率显著影响GS-SG积累.
- 气和铜处理在加速老化过程中显示出保护作用.
结论:
- 葡萄酒包装在聚硫化物化学和硫异味的发展中发挥着重要作用.
- 包装选择和瓶装前策略会影响VSC的管理和葡萄酒的整体稳定性.
关键词:
半氨酸 (PubChem CID: 124886) 是一种囊 (PubChem CID: 67678) 的使用情况硫化二甲基 (PubChem CID: 1068) 的使用情况硫化二氧化物是二硫化物中的一种.在 GC-SCD 中.谷氨酸 (PubChem CID: 124886) 是一种可以使用的药物.谷氨二硫化物 (PubChem CID: 65359) 是一种硫化 (PubChem CID: 402) 是一种硫化.甲乙醇 (PubChem CID: 878) 的使用情况氧化还原反应的反应稳定的稳定性 稳定的稳定性二氧化硫 (PubChem CID: 1119) 的使用情况易挥发的硫化合物 易挥发的硫化合物葡萄酒的分析.相关概念视频
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