Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with
Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with
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DOI：
10.1016/j.foodchem.2007.12.040
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发表时间：
2008-07-01
期刊：
影响因子：
8.8
通讯作者：
Martin-Alvarez, P. J.
中科院分区：
文献类型：
--
作者：
Moreno-Arribas, M. V.;Gomez-Cordoves, C.;Martin-Alvarez, P. J.
对同一原酒的九批葡萄酒进行苹果酸乳酸发酵和桶内陈酿，在不同的工艺条件下进行对比研究：桶内苹果酸乳酸发酵或桶内苹果酸乳酸发酵，有或没有葡萄酒澄清，有或没有酒糟陈酿，酒糟搅拌或不搅拌。从最初的葡萄酒、苹果酸乳酸发酵结束后的葡萄酒、澄清处理后的葡萄酒以及在桶中陈酿3、6、9、12和14个月后的葡萄酒中提取了样品，共酿造了48种葡萄酒。通过对所有葡萄酒的花青素分析，共检测到21种不同的花青素化合物，可将其分为4类：简单葡萄糖苷类、乙酰葡萄糖苷类、肉桂糖苷类和花青素类。在MLF过程中，研究表明，所使用的容器的效果似乎比负责该过程的细菌的代谢活性更重要。从LSD测试的应用中发现，由于老化时间的不同，所有花青素化合物的浓度都有显著差异，而且大多数花青素化合物的浓度也与制造方法有关，特别是是否有酒渣。(c) 2007 Elsevier Ltd.版权所有。
A comparative study was conducted on nine batches of wine, from the same initial wine, subjected to malolactic fermentation and ageing in barrels, under different technological conditions: Malolactic fermentation in barrel or in tank, with or without wine clarification, ageing with or without lees and stirring or no stirring of the lees. Samples were taken of the initial wine, of the wine at the end of malolactic fermentation, of the wines after clarifying treatments, and after 3, 6, 9, 12 and 14 months of ageing in the barrel, making a total of 48 wines. As a result of the anthocyanin analysis of all the wines studied, a total of 21 different anthocyanin compounds were detected, which can be classified into four groups: simple glucosides, acetyl glucosides, cinnamoyl glucosides and pyroanthocyanins. During MLF, it was shown that the effect of the container used seems to be more important than the metabolic activity of the bacteria responsible for the process. From application of the LSD test, significant differences were found in the concentrations of all the anthocyanin compounds identified due to ageing time and significant differences were also revealed for most anthocyanin compounds in relation to the manufacturing method, especially the presence or absence of lees. (c) 2007 Elsevier Ltd. All rights reserved.