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通过发酵后反透和真空度获得的低酒精葡萄酒的表征

Răzvan Vasile Filimon^1,2, Florin Dumitru Bora^3,4, Constantin Bogdan Nechita⁵

¹Research Development Station for Viticulture and Winemaking Iasi, 48 Mihail Sadoveanu Alley, 700490 Iasi, Romania.

Foods (Basel, Switzerland)

|January 28, 2026

概括

由于气候变化和健康趋势,生产商在制造优质低酒精葡萄酒方面面临着挑战. 两个阶段的真空度 (TSVC) 与反透后的真空度 (ROVC) 相比,更好地保持葡萄酒的典型性和质量.

科学领域:

葡萄酒学葡萄酒学葡萄酒学
食品科学食品科学食品科学
可持续的葡萄酒制作可持续的葡萄酒制作

背景情况:

越来越多的健康生活方式需求和气候变化影响葡萄酒生产.
在保持品质的同时降低葡萄酒的酒精含量是一个重要的行业挑战.

研究的目的:

评估两种用于生产优质低酒精葡萄酒 (LAWs) 的酒精处理技术.
为了比较反透后的真空度 (ROVC) 和两步真空度 (TSVC) 对马斯喀特奥托内尔葡萄酒的组成和感觉影响.

主要方法:

马斯喀特奥托尼尔葡萄酒是使用ROVC和TSVC加工的,酒精度不同 (3.50%,5.50%,8.50%).
组成分析包括有机酸,挥发性化合物,和颜色强度.
评估了感官特性和抗氧化活性.
层次集群分析将LAW与传统葡萄酒进行了比较.

主要成果:

无论是ROVC还是TSVC都改变了葡萄酒的成分和感觉特征,其影响因酒精减少和技术而异.
随着酒精含量降低,ROVC导致有机酸,挥发性成分,提取物和颜色强度的减少.
TSVC LAWs 呈现出更高的含量,抗氧化活性和挥发性化合物 (,烯),保持更好的葡萄酒典型性和结构平衡.
酒精减少低于5.50%的体积. 对这两种方法的整体质量和可接受性产生了重大影响.
发现TSVC LAWs在组成上更接近传统葡萄酒.

结论:

TSVC是一种更有效的生产低酒精品质葡萄酒的方法,保留了传统葡萄酒的关键特征.
了解酒精处理技术的影响对于提高葡萄酒质量,可持续性和运营效率至关重要.
建议对葡萄酒行业进行进一步的研究,以优化脱酒化过程.

关键词:

混合混合混合的混合.交易的可可化处理.健康的生活方式健康的生活方式膜技术的技术是膜技术.挥发性化合物挥发性化合物

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