Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes
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DOI：
10.1007/s00217-016-2780-3
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发表时间：
2017-04-01
影响因子：
3.3
通讯作者：
Moio, L.
中科院分区：
文献类型：
--
作者：
Gambuti, A.;Siani, T.;Moio, L.
三种意大利南部红葡萄酒Aglianico，Casavecchia和Pallagrello的总单宁含量较高，但初始花青素成分不同，在瓶盖中陈酿15个月，允许不同程度的葡萄酒氧气暴露。在所有葡萄酒中，氧气暴露导致单体花青素、香兰素活性黄素和与唾液蛋白反应的单宁含量逐渐下降。相反，由于聚合物颜料的形成，没有检测到颜色强度的显著降低。对于所有葡萄酒来说，氧气含量最高的封闭期决定了红果香气的强度更高。
Three Southern Italy red wines Aglianico, Casavecchia and Pallagrello with high content of total tannins but different initial anthocyanins composition were aged in bottle for 15 months with closures allowing different degrees of wine oxygen exposure. In all wines oxygen exposure resulted in a progressive decrease in monomeric anthocyanins, vanillin reactive flavans and content of tannins reactive toward salivary proteins. In contrast, no significant decrease in color intensity was detected due to the formation of polymeric pigments. For all wines, the closure with the highest oxygen ingress determined a higher intensity of red fruit notes.