从葡萄藤到火花:分析和感官评估一些罗马尼亚本土葡萄的泡葡萄
Dragoș-Florin Popa-Grosaru1, Bettina-Cristina Buican1, Camelia Elena Luchian1
1"Ion Ionescu de la Brad" Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania.
Foods (Basel, Switzerland)
|January 28, 2026
概括
罗马尼亚的土著葡萄品种Fetească regală,Tămâioasă românească和Fetească albă显示出对于香香酒生产的巨大潜力. 延长葡萄汁的老化增强了复杂性和香味特征,表明有前途的酒特性.
科学领域:
- 葡萄酒学和葡萄种植
- 食品化学 食品化学
- 感官科学 感官科学
背景情况:
- 全球对泡葡萄酒的需求不断增长,推动了对新葡萄品种和地区的探索.
- 罗马尼亚本土的葡萄品种对于生产高品质的泡葡萄酒还没有得到充分的开发.
研究的目的:
- 评估三个罗马尼亚葡萄品种 (Fetească regală,Tămâioasă românească,Fetească albă) 的酒生产的酒潜力.
- 描述香法老化对葡萄汁对葡萄酒质量的影响.
主要方法:
- 葡萄来源于Shtefan Vodă地区,采用香法加工.
- 在9个月和36个月的葡萄酒中,分析了葡萄酒的果汁 (未和未).
- 分析包括物理化学参数,颜色,挥发性成分 (GC-MS) 和感官评估.
主要成果:
- 所有品种都具有高酸度 (6.12-6.53 g/L),适合酒.
- 李斯的老化促进了复杂的香气,同时保留了水果和花的音调.
- 挥发性分析显示,随着年龄的增长,酒精和脂肪酸的含量增加 (例如1-pentanol,八酸).
- 主要成分分析有效地根据品种和老化时间区分葡萄酒.
结论:
- 罗马尼亚本土的葡萄品种显示出出色的潜力,可以生产高品质的酒.
- 香葡萄酒老化方法显著影响这些葡萄酒的物理化学和感觉特征.
- 进一步的研究可以优化这些有前途的品种的生产技术.
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