Background

The overall quality of red wine is well known to be influenced markedly by various phenolic compounds that are extracted from the grape solids during maceration. The concentration and composition of phenolics then impact the flavour and mouthfeel of wines.

Scope and Approach

This review analyses the available literature on specific process variables that influence the diffusive mass transfer and evolution of phenolic compounds during red wine maceration. These variables are discussed in terms of techniques and strategies used by winemakers to influence the extractive behaviour of phenolic compounds and control their concentration in the finished wine. Mathematical models used to describe extraction and evolution phenomena in wine are also examined and the potential for future models to predict phenolic behaviour is discussed.

Key Findings and Conclusions

The impact of various winemaking techniques aimed at improving the extraction of phenolic compounds during red winemaking, as well as the subsequent reactions that take place following extraction, are qualitatively well understood. Mathematically, many of these techniques can be described in terms of their changing process variables such as temperature, solvent conditions and sold-liquid contact. Despite this, non-steady state models for mass transport or reaction kinetics of phenolic compounds in wine fermentation are currently unavailable in published literature. Further research into the production of global models capable of accurately describing this behaviour would be a significant advancement for industry and would aid in the development of adaptive process control technologies for red wine phenolic composition.

中文翻译：

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红酒浸渍过程中影响酚类化合物提取和演化的因素及过程建模的作用

背景

众所周知，红酒的整体质量会受到浸渍过程中从葡萄固体中提取的各种酚类化合物的显着影响。酚醛化合物的浓度和组成会影响葡萄酒的风味和口感。

范围和方法

这篇综述分析了影响红酒浸渍过程中酚类化合物的扩散质量转移和演化的特定过程变量的现有文献。这些变量将根据酿酒师用来影响酚类化合物的提取行为并控制其在成品酒中的浓度的技术和策略进行讨论。还研究了用于描述葡萄酒中提取和进化现象的数学模型，并讨论了未来模型预测酚性行为的潜力。

主要发现和结论

定性地很好地理解了旨在改善红葡萄酒酿造过程中酚类化合物的提取的各种酿酒技术的影响，以及在提取之后发生的后续反应。从数学上讲，这些技术中的许多技术都可以根据其变化的过程变量（例如温度，溶剂条件和卖出液体接触）来描述。尽管如此，目前在公开文献中还没有用于葡萄酒发酵中酚类化合物的质量传递或反应动力学的非稳态模型。能够精确描述这种行为的全球模型的生产的进一步研究将对工业产生重大的进步，并将有助于开发用于红酒酚类成分的自适应过程控制技术。