Accentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir Wines
Accentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir Wines
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DOI：
10.5344/ajev.2015.15094
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发表时间：
2016-04-01
影响因子：
1.9
通讯作者：
Close, Dugald C.
中科院分区：
文献类型：
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作者：
Sparrow, Angela M.;Holt, Helen E.;Close, Dugald C.
对使用四种不同的浸渍技术制成的黑比诺葡萄酒的酚类成分、香气和感官特征进行了评价，所述浸渍技术在发酵过程中修改了浮动果渣盖：1）每日浸渍; 2）减少皮肤颗粒尺寸（加重切割边缘，ACE）; 3）浸没盖;和4）ACE加浸没盖。在整个酿造过程中，葡萄酒使用快速分析技术进行分析，以评估以下酚属性：花青素，单宁，不可漂白的色素，颜色密度和色调。在六个月的瓶龄（接种后230天），感官和香气分析进行成品葡萄酒。ACE浸渍的葡萄酒被发现具有最高比例的红色，单宁，不可漂白的色素，水果和花香，苦味和涩味。浸果渣帽导致较低浓度的酚类成分相比，ACE葡萄酒，但导致显着较高的酚类含量和黑樱桃的香气和风味相比，控制葡萄酒。这些研究结果表明，无论是浸渍技术的就业有可能使一个相当大的差异，从一个给定的包裹的水果生产的葡萄酒风格，并可能提供一个机会，按葡萄酒在发酵早期。线性回归分析比较了葡萄酒的描述性参数和仪器酚类测量值，并证明了几个强相关性：红色外观与颜色密度（r（2）= 0.95）和不可漂白色素（r（2）= 0.95）相关;深色果实风味与颜色密度（r（2）= 0.85）和不褪色色素（r（2）= 0.85）相关;涩味与单宁（r（2）= 0.97）和不褪色色素（r（2）= 0.87）均相关。这表明快速化学分析技术能够为葡萄酒的感官特性提供有价值的见解，在葡萄酒酿造过程中监测葡萄酒发展的工具。虽然浸没帽酿造也增加了单宁和不可漂白的色素的葡萄酒的配置文件，ACE浸渍被发现是显着更有效，很可能是更容易适应应用于商业酒厂。
The phenolic composition, aroma, and sensory profiles were evaluated for Pinot noir wines made using four different maceration techniques that modified the floating pomace cap during fermentation: 1) daily plunging; 2) reduced skin particle size (accentuated cut edges, ACE); 3) submerged cap; and 4) ACE plus submerged cap. Throughout vinification, wines were analyzed using rapid analytical techniques to assess the following phenolic attributes: anthocyanin, tannin, nonbleachable pigments, color density, and hue. At six months bottle age (230 days postinoculation), sensory and aroma analyses were conducted on the finished wines. ACE macerated wines were found to have the highest proportion of red color, tannin, nonbleachable pigments, fruit and floral aromas, bitterness, and astringency. Submerging the pomace cap resulted in a lower concentration of phenolic components when compared to ACE wines, but resulted in a significantly higher phenolic content and dark cherry aromas and flavor when compared to the control wine. These findings suggest that the employment of either maceration technique has the potential to make a considerable difference to the wine style produced from a given parcel of fruit and may provide an opportunity to press wines earlier in the fermentation. Linear regression analyses were conducted to compare descriptive wine parameters with instrumental phenolic measurements and demonstrated several strong correlations: red color appearance was correlated with both color density (r(2) = 0.95) and nonbleachable pigment (r(2) = 0.95); dark fruit flavor was correlated with both color density (r(2) = 0.85) and nonbleachable pigment (r(2) = 0.85); and astringency was correlated with both tannin (r(2) = 0.97) and nonbleachable pigment (r(2) = 0.87), demonstrating that techniques of rapid chemical analysis were able to provide valuable insights into the sensory properties of the wine and may become useful tools for monitoring the development of the wine during vinification. While submerged cap vinification also increased the tannin and nonbleachable pigment profiles of the wine, ACE maceration was found to be significantly more effective and is likely to be more readily adapted for application in commercial wineries.