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Viticultural and Controlled Phenolic Release Treatments Affect Phenolic Concentration and Tannin Composition in Pinot noir Wine
American Journal of Enology and Viticulture ( IF 2.630 ) Pub Date : 2020-04-29 , DOI: 10.5344/ajev.2020.19003
Anna L. Carew , Fiona L. Kerslake , Keren A. Bindon , Paul A. Smith , Dugald C. Close , Robert G. Dambergs

Pinot noir fruit is often relatively low in the phenolics important for wine mouthfeel and color stabilization. Previous research has shown that leaf removal can influence the concentration and composition of Pinot noir fruit phenolics, but it is not clear to what extent these effects on grape composition are carried through the winemaking process. A novel thermal treatment, Controlled Phenolic Release (CPR), has been demonstrated to be effective for increasing the phenolic concentration of Pinot noir wines, but there is currently limited information on the interaction between this process and viticultural practices. CPR is microwave heating of grape must to hasten phenolic extraction. This study applied viticultural treatments to Pinot noir (no leaf removal, leaf removal at postflowering and preveraison) in two commercial vineyards (A and B), and winemaking treatments in replicated microvinifications (control, CPR with skin contact, CPR with early pressing) were applied to fruit from vineyard A. Effects on grape and wine phenolics were examined using UV-visible spectrophotometry. Wine tannin composition and polymerization were assayed by methyl cellulose precipitation and high-performance liquid chromatography. Viticultural treatments applied produced significant effects in vineyard A but not in vineyard B. Winemaking treatments affected the concentration of phenolics in wines, but there was no interaction between viticultural and winemaking treatments; effects were additive. Of scientific and practical significance was the finding that grape phenolic concentration determined from homogenate extractions of fruit did not reliably predict Pinot noir wine phenolics. Furthermore, in wines, variation in tannin composition, the extent of tannin polymerization, and tannin size was found between treatments. The novel findings here are that the viticultural treatment and the winemaking treatments were both significant and, being independent of each other, offered two separate ways to adjust phenolics in Pinot noir wine. Viticultural and winemaking treatments were also shown to affect tannin composition, with potential mouthfeel and color stability implications.

中文翻译:

葡萄栽培和控制酚类释放处理影响黑比诺葡萄酒中的酚类浓度和单宁成分

黑比诺果实中酚类物质的含量通常相对较低,这对葡萄酒口感和颜色稳定很重要。先前的研究表明,去除叶子会影响黑比诺果实酚类物质的浓度和成分,但尚不清楚这些对葡萄成分的影响在多大程度上通过酿酒过程进行。一种新型热处理,即受控酚类释放 (CPR),已被证明可有效提高黑比诺葡萄酒的酚类浓度,但目前关于该过程与葡萄栽培实践之间相互作用的信息有限。CPR 是对葡萄进行​​微波加热以加快酚类物质的提取。本研究在两个商业葡萄园(A 和 B)中对黑比诺进行了葡萄栽培处理(不去除叶子,在开花后和 preveraison 去除叶子),对来自葡萄园 A 的果实应用重复微酿酒(对照、皮肤接触 CPR、早期压榨 CPR)中的酿酒和酿酒处理。使用紫外-可见分光光度法检查对葡萄和葡萄酒酚类物质的影响。采用甲基纤维素沉淀法和高效液相色谱法测定葡萄酒单宁组成和聚合。葡萄栽培处理对葡萄园A产生显着影响,但对葡萄园B没有影响。酿酒处理影响葡萄酒中酚类物质的浓度,但葡萄栽培和酿酒处理之间没有相互作用;效果是相加的。具有科学和实际意义的发现是,从水果的匀浆提取物中确定的葡萄酚浓度不能可靠地预测黑比诺葡萄酒的酚类物质。此外,在葡萄酒中,在处理之间发现单宁组成、单宁聚合程度和单宁大小的变化。这里的新发现是葡萄栽培处理和酿酒处理都很重要,并且彼此独立,提供了两种不同的方法来调整黑比诺葡萄酒中的酚类物质。葡萄栽培和酿酒处理也被证明会影响单宁成分,具有潜在的口感和颜色稳定性影响。
更新日期:2020-04-29
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