Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine.
Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine.
复制标题
发酵后阶段氧气管理对葡萄乙醛、颜色和酚类物质的影响
DOI：
10.3390/molecules27196692
复制
发表时间：
2022-10-08
期刊：
影响因子：
--
通讯作者：
Han G
中科院分区：
文献类型：
--
作者：
Dai L;Sun Y;Liu M;Cui X;Wang J;Li J;Han G
氧气暴露是不可避免的，其管理在后发酵阶段（PFS）对干红葡萄酒的影响研究甚少。本研究旨在研究赤霞珠干红葡萄酒在四个水平的受控供氧的五个不连续氧化循环过程中乙醛、颜色和酚类物质的变化，以模拟PFS过程中可能的氧化。高、中、低氧暴露葡萄酒在第一、二、三个氧化循环后，游离SO2消失，但随后的氧暴露量低于或等于2 mg O2/L/循环几乎没有影响，而3-3.9 mg O2/L/循环则显著促进乙醛积累，并伴随着颜色和色素的巨大变化，当总耗氧量大于10 mg/L时，反应尤为明显。利用聚类热图和偏最小二乘回归证明了利用紫外分光光度法测定的化学参数表征葡萄酒氧化程度的可行性。应重点控制PFS过程中的氧气暴露量，紫外分光光度法测定的化学指标可用于科学有效地描述葡萄酒的氧化程度。
Oxygen exposure is unavoidable and the impact of its management during the post-fermentation stage (PFS) on dry red wine is poorly investigated. This study was dedicated to the variation of acetaldehyde, color and phenolics of Cabernet Sauvignon dry red wine during five discontinuous oxidation cycles of four levels of controlled oxygen supply, which were carried out to simulate probable oxidation during the PFS. Free SO2 disappeared after the first, second and third oxidation cycles in wines with high, medium and low levels of oxygen exposure severally, but subsequent oxygen exposure below or equal to 2 mg O2/L per cycle had little effect while 3–3.9 mg O2/L per cycle dramatically facilitated acetaldehyde accumulation, which was accompanied by an enormous variation in color and pigments, especially when total oxygen consumption was above 10 mg/L. The utilization of clustered heatmap and partial least square regression demonstrated the feasibility of characterization of wine oxidation degree using the chemical parameters measured by UV-spectrophotometry. Oxygen exposure during the PFS should be emphatically controlled, and chemical indexes determined by the UV–spectrophotometric method can be used for a scientific and effective description of wine oxidation degree.
登录
查看更多内容
影响因子：
1.9
作者：
Danilewicz, John C.
通讯作者：
Danilewicz, John C.
影响因子：
1.9
作者：
Gambuti, Angelita;Han, Guomin;Waterhouse, Andrew L.
通讯作者：
Waterhouse, Andrew L.
影响因子：
4.1
作者：
Picariello, Luigi;Slaghenaufi, Davide;Ugliano, Maurizio
通讯作者：
Ugliano, Maurizio
影响因子：
3.3
作者：
Gambuti, A.;Siani, T.;Moio, L.
通讯作者：
Moio, L.
影响因子：
6.1
作者：
Han, Guomin;Wang, Hua;Waterhouse, Andrew L.
通讯作者：
Waterhouse, Andrew L.