Impact of Processing Parameters on the Phenolic Profile of Wines Produced from Hybrid Red Grapes Marechal Foch, Corot noir, and Marquette
Impact of Processing Parameters on the Phenolic Profile of Wines Produced from Hybrid Red Grapes Marechal Foch, Corot noir, and Marquette
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DOI：
10.1111/1750-3841.12108
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发表时间：
2013-05-01
影响因子：
3.9
通讯作者：
Mansfield, Anna Katharine
中科院分区：
文献类型：
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作者：
Manns, David C.;Lenerz, Celine T. M. Coquard;Mansfield, Anna Katharine
杂交和种间酿酒葡萄中酚类物质的提取尚不清楚，特别是发酵和酿酒条件对浓缩单宁和花青素的影响。通过固相萃取和高效液相色谱分离，研究了红杂交葡萄品种Marechal Foch、Corot noir和Marquette的葡萄汁和葡萄酒的酚类特征，以评估在酿酒过程中添加酶和单宁、冷浸和热压的影响。在不同的栽培品种中，热压处理的结果是最大的浓缩单宁、花青素和其他单体酚类化合物的提取，并且在发酵过程中增加皮肤接触时间或细胞降解的处理产生了更高浓度的单宁、花青素和黄酮醇。然而，这些增长是短暂的，表明未完全转移到成品葡萄酒中。根据最初的必须提取，二葡萄糖苷形式的花青素要么选择性地提取或选择性地保留整个发酵过程中，与他们的单葡萄糖苷对应物。典型的杂交葡萄品种，单宁浓度低，即使在热压条件下。对于浓缩单宁和花青素，无论发酵条件如何，都会出现特定品种的稳定状态浓度和酚谱。由于高水平的二糖苷花青素和低水平的浓缩单宁，预计这些由杂交葡萄品种生产的葡萄酒的颜色发展和轮廓将由单体花青素及其在涉及其他单体酚类物质的共色素沉着过程中的潜在作用决定，而不是形成聚合色素。
Phenolic extraction in hybrid and interspecific wine grape cultivars is poorly understood, especially in terms of the impact of fermentation and enological conditions on condensed tannins and anthocyanins. Following fractionation via solid-phase extraction and high-performance liquid chromatography, phenolic profiles of must and wine from red hybrid grape cultivars Marechal Foch, Corot noir, and Marquette were examined to assess the impact of enzyme and tannin addition, cold soak, and hot press during vinification. Across cultivars, hot press treatments resulted in the greatest extraction of condensed tannin, anthocyanin, and other monomeric phenolic compounds in musts, and treatments that increased skin contact time or cellular degradation during fermentation produced higher concentrations of tannins, anthocyanins, and flavonols. However, these increases were transient, evincing incomplete carryover into finished wines. Depending on initial must extraction, diglucoside forms of anthocyanins were either selectively extracted or selectively retained throughout fermentation when compared to their monoglucoside counterparts. Typical of hybrid grapes, tannin concentrations across cultivars were low, even under hot press conditions. For condensed tannins and anthocyanins, a cultivar-specific, stable-state concentration and phenolic profile emerged regardless of fermentation conditions. Due to the high levels of diglucoside anthocyanins and low levels of condensed tannins, it is expected that the color development and profile in these wines produced from hybrid grape cultivars will be dictated by the monomeric anthocyanins and their potential role in copigmentation processes involving other monomeric phenolic species, as opposed to the formation of polymeric color pigments.