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A chemometric approach to the evaluation of the ageing ability of red wines
Chemometrics and Intelligent Laboratory Systems ( IF 3.9 ) Pub Date : 2020-08-01 , DOI: 10.1016/j.chemolab.2020.104067
Jose Luis Aleixandre-Tudo , Wessel du Toit

Abstract One of the most important quality attributes of red wines is its ability to withstand and ageing process. The multidimensionality of the ageing ability concept, which includes a combination of colour, taste, mouthfeel, and aroma was reported in previous studies. Phenolic compounds are largely or partially involved in most of these wine attributes and have been proposed as potential candidates to evaluate the ageing ability of red wines. The phenolic and colour properties of a large number of wines were measured during a barrel and bottle ageing process of 24 months. To our understanding, a wine that needs the longest time to reach optimal phenolic quality is considered a wine with higher ability to age (concentration assumption). Moreover, a wine that is able to maintain its optimal phenolic quality for longer will also be a wine with high ageing ability (stability assumption). Based on the formulated assumptions a scoring system was used to identify those wines with theoretically high ability to age. As expected, these wines contained initial high levels of tannins, total phenols and anthocyanins, including high polymeric pigment presence and enhanced colour properties. Interestingly, high ageing ability wines showed a smaller change in the colour properties over time which might be indicating slower pigment formation rates. In addition, a chemometric attempt was undertaken to explore an ageing index based on initial phenolic content. The evolution of the index over time using a multi-block approach showed stability for the index values, in line with the short term stability of tannin and total phenol levels. Finally, promising results were obtained as two thirds of the wines were correctly classified when a validation task between the ageing index and the score values was attempted.

中文翻译:

评价红葡萄酒陈酿能力的化学计量学方法

摘要 红葡萄酒最重要的品质属性之一是其耐受和老化过程的能力。之前的研究报告了老化能力概念的多维性,包括颜色、味道、口感和香气的组合。酚类化合物在很大程度上或部分涉及大多数这些葡萄酒属性,并已被提议作为评估红葡萄酒老化能力的潜在候选物。在 24 个月的桶装陈酿过程中测量了大量葡萄酒的酚类和颜色特性。根据我们的理解,需要最长时间才能达到最佳酚类质量的葡萄酒被认为是具有较高陈酿能力(浓度假设)的葡萄酒。而且,能够长时间保持最佳酚类质量的葡萄酒也将是具有高陈化能力(稳定性假设)的葡萄酒。根据制定的假设,使用评分系统来识别理论上具有高陈酿能力的葡萄酒。正如预期的那样,这些葡萄酒最初含有高水平的单宁、总酚和花青素,包括高聚合色素的存在和增强的颜色特性。有趣的是,随着时间的推移,高陈化能力的葡萄酒颜色特性的变化较小,这可能表明色素形成速度较慢。此外,还进行了化学计量学尝试,以探索基于初始酚类含量的老化指数。使用多块方法的指数随时间的演变显示指数值的稳定性,符合单宁和总酚水平的短期稳定性。最后,当尝试在老化指数和评分值之间进行验证任务时,三分之二的葡萄酒被正确分类,因此获得了有希望的结果。
更新日期:2020-08-01
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