Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response
Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response
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DOI：
10.1002/jsfa.10278
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发表时间：
2020-02-17
影响因子：
4.1
通讯作者：
Ugliano, Maurizio
中科院分区：
文献类型：
--
作者：
Picariello, Luigi;Slaghenaufi, Davide;Ugliano, Maurizio
背景：在红葡萄酒的生产过程中，发酵后阶段的适度吸氧有助于稳定色泽和减少收敛单宁。然而，对HEME发酵阶段摄氧量的影响还没有完全被研究。本研究探讨了科尔维纳葡萄发酵浸渍过程中控制供氧对成品酒的色泽、单宁、挥发性物质、乙醛生成量和氧化稳定性的影响。结果发酵过程中的供氧促进了科尔维纳葡萄酒稳定色素的形成，因为乙醛产量较高。然而，在经过氧气处理的葡萄酒中，观察到酵母产生的果香酯较少。在发酵-浸渍过程中暴露在较高氧气下的葡萄酒在储存过程中与氧气的反应能力降低。结论发酵和发酵后充氧可以作为改变葡萄酒颜色组成和稳定性以及陈化过程中氧化行为的一种技术手段。(C)2020年化学工业学会
BACKGROUND During the production of red wine, moderate uptake of oxygen in the post-fermentative phase helps the stabilization of colour and the decrease of astringent tannins. However, the influence of oxygen uptake during the fermentative phase in must has not been completely investigated. In this study we evaluated the effect of controlled oxygen supply during fermentation-maceration of Corvina grapes on colour characteristics, tannins, volatile compounds, acetaldehyde production and oxidative stability of the finished wine.RESULTS Oxygen supply during fermentation improved the formations of stable pigments of Corvina wines due to the higher production of acetaldehyde. However, in wines treated with oxygen a lower production of fruity esters by yeasts was observed. Wines obtained from higher oxygen exposure during fermentation-maceration showed reduced ability to react with oxygen during storage.CONCLUSIONS Fermentative and post-fermentative oxygenation should be considered as a technological approach for modifying colour composition and stability, as well as oxidative behaviour of wine during aging. (c) 2020 Society of Chemical Industry