Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters
Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters
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DOI：
10.1016/j.foodchem.2014.01.003
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发表时间：
2014-07-01
期刊：
影响因子：
8.8
通讯作者：
Duan, Chang-Qing
中科院分区：
文献类型：
--
作者：
Cai, Jian;Zhu, Bao-Qing;Duan, Chang-Qing
研究了发酵前冷浸渍（CM）对赤霞珠葡萄酒在两种不同工业规模发酵罐中发酵的影响。CM处理对葡萄酒香气的影响因发酵罐的类型而异，对自动泵送罐（PO罐）比自动冲下罐（PD罐）更有效。当使用PO罐时，CM处理的葡萄酒显示出一些杂醇醇（异丁醇和异戊醇）的减少和一些酯（特别是乙酸酯）的增加。然而，当使用PD-罐时，在这些化合物中未检测到显著变化。在两个发酵罐中，CM处理使2-己烯酸乙酯和琥珀酸二乙酯减少，而香叶基丙酮增加。CM处理提高了PO罐发酵葡萄酒中的β-大马士革酮，但降低了PD罐发酵葡萄酒中的β-大马士革酮。CM处理提高了PO罐发酵葡萄酒的果香、焦糖和花香系列，降低了化学系列。成品酒中（Z）-6-壬烯-1-醇的含量与CM处理呈正相关。(C)2014爱思唯尔有限公司版权所有。
The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. B-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment. (C) 2014 Elsevier Ltd. All rights reserved.