The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics
The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics
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DOI：
10.1016/j.jfca.2007.04.008
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发表时间：
2007-11-01
影响因子：
4.3
通讯作者：
Gomez-Plaza, E.
中科院分区：
文献类型：
--
作者：
Bautista-Ortin, A. B.;Fernandez-Fernandez, J. I.;Gomez-Plaza, E.
在2003年精心制作的Monastrell葡萄酒上测试了三种不同技术对类黄酮和非类黄酮化合物的影响，以改善葡萄酒的颜色及其稳定性。这些技术包括在发酵前流出部分葡萄汁，使用浸渍酶或葡萄酒单宁，经过两年的研究，它们被选中对葡萄酒的色彩特征表现出良好的效果。通过流出部分果汁生产的葡萄酒在葡萄酒酿造的第一步具有最高的颜色强度，但它显示出非常低的稳定性，并且在装瓶时，观察到颜色急剧下降。在这一时刻和瓶陈酿过程中，葡萄酒单宁处理的葡萄酒表现出最好的色彩特征和稳定性。结果与前几年观察到的结果不一致，这表明收获时葡萄特性对改善葡萄酒颜色的酿酒实践的有效性起着重要作用。(c)2007年爱思唯尔公司All rights reserved.
The effect of three different techniques in flavonoid and non-flavonoid compounds were tested on a Monastrell wine elaborated in 2003 looking for an improvement of wine colour and its stability. These techniques involved running-off part of the must prior to fermentation, the use of a macerating enzyme or an enological tannin, and they were selected for showing good results on wine chromatic characteristics after a previous two years of study. The wine produced by running-off part of the juice had the highest colour intensity during the first steps of winemaking, but it showed very low stability and, at the moment of bottling, a dramatic decrease in colour was observed. At this moment and during bottle aging, the wine treated with enological tannin showed the best chromatic characteristics and stability. The results are not coincident with those observed the previous years, indicating the important role played by the grape characteristics at the moment of harvest on the effectiveness of an enological practice for improving wine colour. (c) 2007 Elsevier Inc. All rights reserved.