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Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-06-02 , DOI: 10.1002/fsn3.1627 Jordi Gombau 1 , Pere Pons-Mercadé 1 , Marta Conde 1 , Lucie Asbiro 1 , Olga Pascual 1 , Sergio Gómez-Alonso 2 , Esteban García-Romero 3 , Joan Miquel Canals 1 , Isidro Hermosín-Gutiérrez 2 , Fernando Zamora 1
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-06-02 , DOI: 10.1002/fsn3.1627 Jordi Gombau 1 , Pere Pons-Mercadé 1 , Marta Conde 1 , Lucie Asbiro 1 , Olga Pascual 1 , Sergio Gómez-Alonso 2 , Esteban García-Romero 3 , Joan Miquel Canals 1 , Isidro Hermosín-Gutiérrez 2 , Fernando Zamora 1
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The aim of this work was to study the influence of grape berry morphology, especially the seed weight percentage, on the tannin concentration and astringency of red wine. Clusters of Tempranillo, Garnacha, Merlot, and Cabernet Sauvignon were characterized and their seeds were extracted and macerated in a model wine solution. In parallel, we elaborated three types of wines of each cultivar. One wine was made with only grape juice, one wine was made adding the appropriate proportion of seeds to the grape juice, and the last wine was elaborated with the complete destemmed and crushed berries.
中文翻译：
葡萄籽对丹魄、歌海娜、梅洛和赤霞珠葡萄酒的葡萄酒成分和涩味的影响。
本工作的目的是研究葡萄浆果形态，特别是种子重量百分比对红酒单宁浓度和涩味的影响。对丹魄、歌海娜、梅洛和赤霞珠的簇进行了表征，并提取了它们的种子并在模型葡萄酒溶液中浸渍。与此同时，我们针对每个品种精心酿制了三种葡萄酒。一种葡萄酒仅用葡萄汁酿造，另一种葡萄酒是在葡萄汁中添加适当比例的种子制成的，最后一种葡萄酒是用完全去梗和压碎的浆果精制而成的。
更新日期：2020-06-02
中文翻译：
葡萄籽对丹魄、歌海娜、梅洛和赤霞珠葡萄酒的葡萄酒成分和涩味的影响。
本工作的目的是研究葡萄浆果形态，特别是种子重量百分比对红酒单宁浓度和涩味的影响。对丹魄、歌海娜、梅洛和赤霞珠的簇进行了表征，并提取了它们的种子并在模型葡萄酒溶液中浸渍。与此同时，我们针对每个品种精心酿制了三种葡萄酒。一种葡萄酒仅用葡萄汁酿造，另一种葡萄酒是在葡萄汁中添加适当比例的种子制成的，最后一种葡萄酒是用完全去梗和压碎的浆果精制而成的。
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