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没有添加二氧化硫的精密葡萄造:在多个葡萄中实时监控气体

Nicola Mercanti¹, Monica Macaluso¹, Andrea Marianelli¹

¹Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.

Foods (Basel, Switzerland)

|February 13, 2026

概括

在酒中减少或消除二氧化硫 (SO2) 是一个挑战. 这项研究表明,没有添加的SO2协议在精确的控制下是可行的,为酒商提供了一个可持续的替代方案.

科学领域:

葡萄酒学和葡萄种植
食品科学与技术食品科学与技术
可持续的葡萄酒制作实践

背景情况:

二氧化硫 (SO2) 对于葡萄酒的抗微生物和抗氧化性能至关重要.
减少二氧化的使用带来了技术和可持续发展的挑战.
需要使用替代方法来保持葡萄酒的质量和稳定性,而无需添加SO2.

研究的目的:

评估没有添加二氧化硫 (SO2) 的酒协议的技术可行性和化学稳定性.
为了比较这个协议与在受控的酒厂条件下基于SO2的传统酒.
评估无二氧化葡萄酒制作对葡萄酒发酵,化学成分和四个年份的稳定性的影响.

主要方法:

实施无添加SO2协议,包括闭路操作,惰性气体管理,温度控制和严格的卫生.
添加葡萄种子提取物作为替代抗氧化剂.
使用智能水箱技术实时监控二氧化碳生产和O2可用性.
与传统的硫酸盐制造葡萄酒协议相比,在四个连续的年份中进行了比较.

主要成果:

没有添加SO2的协议成功地支持了所有年份的定期酒精和乳发酵.
在没有添加SO2的葡萄酒中,挥发性酸度仍低于感觉值 (1.2g/L).
没有添加SO2的葡萄酒中的总和自由SO2含量完全来自内源酵母生产 (总SO2:0.386 mg/L;自由SO2:0.416 mg/L).
多变量分析确定葡萄酒年份是影响葡萄酒成分的主要因素,而二氧化管理则是次要因素.

结论:

无添加SO2的葡萄酒制造在技术上是可行的,只要得到精确的工艺控制和持续的实时监控的支持.
该协议可以成为精密酒学中可持续减少SO2的补充工具.
它不是常规SO2管理的普遍替代品,而是技术上附带的方法.

关键词:

桑吉奥夫斯 (Sangiovese) 是一个添加剂减少减少没有添加的SO2协议.一个智能坦克没有硫酸盐的葡萄酒.可持续的葡萄酒学

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