白葡萄酒的加速氧化老化试验:物理化学和感官氧化反应之间的第一次相关性
Remy Romanet1,2, Jordi Ballester3, Jérôme Mallard3
1Université Bourgogne Europe, Institut Agro, INRAE, UMR PAM, Institut Universitaire de la Vigne et du Vin-Jules Guyot, 21000 Dijon, France.
Food chemistry: X
|March 2, 2026
概括
控制的过氧化 (H2O2) 添加有效地模仿白葡萄酒.
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:
- 氧化稳定性对于白葡萄酒的感官质量和保质期至关重要.
- 需要加速老化方法来预测和管理葡萄酒的氧化.
- 现有的方法,如超声波照射,可能不能准确地反映自然老化过程.
研究的目的:
- 评估白葡萄酒的加速氧化老化方法.
- 开发一种协议,使感官氧化与物理化学标记器保持一致.
- 建立一种可靠的氧化分级方法,并比较葡萄酒的稳定性.
主要方法:
- 测试了两个加速老化方法:超声波照射和过氧化 (H2O2) 添加.
- 氧化被评估使用色度 (CIELAB),抗氧化剂 (DPPH) 和感觉 (REDOX,RATA) 分析.
- 该H2O2协议应用于多个查多内葡萄酒样本.
主要成果:
- 超声波照射未能复制自然的氧化演变,并导致异味.
- 控制的H2O2添加导致与自然衰老相一致的氧化,通过多种分析技术验证.
- 葡萄酒矩阵影响了氧化反应;然而,感官得分与抗氧化能力和色 (ΔE) 强烈相关.
结论:
- 控制的H2O2添加提供了一种强大而快速的方法来诱导和分类葡萄酒的氧化.
- 这种基于H2O2的协议将感觉特征与关键的物理化学标记 (抗氧化能力,颜色) 联系起来.
- 该方法可以有效地比较不同白葡萄酒的氧化稳定性.
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