Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines
Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines
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DOI：
10.1016/j.tifs.2013.02.004
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发表时间：
2013-05-01
影响因子：
15.3
通讯作者：
Simal-Gandara, J.
中科院分区：
文献类型：
--
作者：
Figueiredo-Gonzalez, M.;Cancho-Grande, B.;Simal-Gandara, J.
天然甜葡萄酒的主要特点是糖浓度高，这是通过葡萄过度成熟和/或之前的葡萄脱水过程来实现的。尽管这些甜酒的品质本质上是由香气化合物决定的，但有关甜酒酚类化合物和颜色的报道却很少。现从两个角度对天然甜葡萄酒的酚类成分和颜色进行阐述：干燥或脱水过程对生产天然甜葡萄酒的葡萄颜色和酚类成分的影响；此外，葡萄制糖工艺对其各自甜葡萄酒的颜色和酚类成分的影响。葡萄和葡萄酒同时根据葡萄藤上或葡萄外的脱水情况进行分组。应更深入地研究葡萄干燥过程，以了解直接影响天然甜葡萄酒的颜色、稳定性和陈化的酚类化合物的机制。
Natural sweet wines are mainly characterised by their high sugar concentration which can be achieved by over-ripening of grapes and/or a previous process of grape dehydration. Although the quality of these sweet wines is determined essentially by aroma compounds, few reports on phenolic compounds and colour of sweet wines have been published. Phenolic composition and colour of natural sweet wines are described now in this review from two points of view: influence of drying or dehydration process on colour and phenolic composition of grapes for producing natural sweet wines; and also, influence of grape sugar process on colour and phenolic composition of their respective sweet wines. Grapes and wines are simultaneously grouped according to the dehydration -on or -off-vine. The grape drying process should be studied in greater depth to know mechanisms involving phenolic compounds that directly affect the colour, stability and ageing of natural sweet wines.