Effect of Storage at Elevated Temperatures on Aroma of Chardonnay Wines
Effect of Storage at Elevated Temperatures on Aroma of Chardonnay Wines
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DOI：
10.5344/ajev.1997.48.3.310
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发表时间：
1997
影响因子：
1.9
通讯作者：
C. D. L. Presa-Owens;A. C. Noble
中科院分区：
文献类型：
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作者：
C. D. L. Presa-Owens;A. C. Noble
研究了经橡木桶陈酿和未经橡木桶陈酿的霞多丽商用葡萄酒在贮藏过程中温度升高对葡萄酒香气的影响。在40°C下分别保存5天和7天后，在对照酒（保存在5°C）和未橡木桶（94-U）和橡木桶（94-O） 1994葡萄酒之间检测到显著的香气差异。1993年橡木桶陈酿的葡萄酒（93-O）对储藏处理的抵抗力更强，在40°C下放置9天后才产生显著差异。加热贮藏5 ~ 9天后，仅观察到糖基葡萄糖（GG）水平有非常小的下降，这表明影响香气的初始变化不是苷水解的结果。为了描述加热产生的香气变化，在40°C下储存0、15、30和45天的葡萄酒通过描述性分析，由训练有素的法官进行分析。在加热所有葡萄酒（93-O, 94-O, 94-U）时，花香和果香的强度下降，而与橡木和陈酿相关的香味增加：蜂蜜，黄油/香草，橡木，茶/烟草和橡胶。前15天的加热导致蜂蜜、橡胶和茶/烟草属性显著增加，柑橘、热带水果、青苹果和花香降低。将储存时间延长至30天，结果导致水果香气进一步减少，蜂蜜、橡胶、茶/烟草、黄油/香草和橡木的香气增加。当储存时间延长至45天时，香气几乎没有进一步的变化。虽然升温15 ~ 45 d后GG浓度下降幅度较大，但GG与属性之间没有一致的关系。
The effect of elevated temperatures during storage on wine aroma was determined for commercial Chardonnay wines with and without oak aging. A significant difference in aroma was detected between the control wine (held at 5°C) and the unoaked (94-U) and oaked (94-O) 1994 wines, after they were held at 40°C for five and seven days, respectively. The 1993 oak-aged wine (93-O) was more resistant to the storage treatment, with a significant difference produced only after nine days at 40°C. After five to nine days of heated storage, only very small decreases in glycosyl glucose (GG) level were observed, suggesting that the initial changes affecting aroma were not a result of hydrolysis of glycosides. To characterize the changes in aroma produced by heating, wines stored at 40°C for 0, 15, 30, and 45 days were profiled by descriptive analysis using trained judges. Upon heating of all wines (93-O, 94-O, 94-U), the intensity of floral and fruity notes decreased, while aromas associated with oak and aging increased: honey, butter/vanilla, oak, tea/tobacco and rubber. The first 15 days of heating resulted in significant increases in the honey, rubber and tea/tobacco attributes and decreases in citrus, tropical fruit, green apple and floral aromas. Increasing the storage time to 30 days resulted in a further decrease in fruity aromas and increase in honey, rubber, tea/tobacco, butter/vanilla, and oak. Few further changes in aroma occurred when storage was extended to 45 days. Although larger decreases in GG concentration occurred upon heating for 15 to 45 days, no consistent relation between GG and the attributes was found.