新旧橡木桶陈酿对干红葡萄酒花色苷和颜色的影响

本研究利用高效液相色谱.质谱联用(HPLC-MS)技术及CIELab法,比较了新橡木桶及使用过一年的旧橡木桶陈酿对赤霞珠干红葡萄酒花色苷含量及颜色变化的影响.结果显示:新橡木桶陈酿的红葡萄酒中单体花色苷、酰化花色苷及总花色苷的含量均低于旧橡木桶,其颜色比旧橡木桶深,红色色调较高,而黄色色调较低,但新旧橡木桶陈酿对葡萄酒花色苷及颜色的影响没有统计学上的显著性差异.研究结果为葡萄酒生产中橡木桶的合理应用提供了参考.     

Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

The aim of this study was to evaluate the similarities or differences in the phenolic composition and the sensory characteristics between wines traditionally aged in new French and American barrels for different periods of time, and wines aged for 30 days with different kinds (different geographical origin al toasting degree) of oak chips. This study was carried out with two grape varieties, Mencía and Tinta del País, and in two consecutive vintages. The results obtained indicated that it was not possible to obtain wines aged with chips with sensory characteristics similar to those aged for a long time in new barrels, independently. However, the results showed that the use of oak chips could be a good alternative for elaborating young wines with slight olfactory and gustative wood notes quite similar to wines aged in new barrels for short periods of time (about three months).     

橡木桶陈酿对红葡萄酒抗氧化性的影响

采用2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）方法动态监测经橡木桶陈酿和未经橡木桶陈酿的红葡萄酒的反应过程,比较在测定其抗氧化活性的反应条件上的差异,从而确定适合检测的最佳反应条件,并分析橡木桶陈酿对红葡萄酒中酚类物质含量和抗氧化活性的影响。结果表明,ABTS方法测定经橡木桶陈酿的红葡萄酒抗氧化活性的最佳反应时间范围是240～280 min,最佳稀释比例范围为1∶100～2∶100,未经橡木桶陈酿的最佳反应时间范围是220～260 min,最佳稀释比例范围是3∶100～4∶100,此条件下各因素与自由基清除率的线性关系R2均＞0.999。试验证明,采用合适的检测方法测定不同陈酿方式酒的抗氧化活性有利于提高检测效率和准确性,经橡木桶陈酿过的红葡萄酒中的酚类物质含量和抗氧化活性更高。     

Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

Microoxygenation is a wine-making technique consisting in the addition of small and controlled amounts of oxygen. This study has examined the effect of this technique on the volatile composition of two red single variety wines during two successive vintages. The microoxygenation treatment was applied at the end of alcoholic fermentation and before beginning malolactic fermentation. Once the microoxygenation treatment had finished, wines were aged in new American oak barrels for 12 months. The results obtained showed that the microoxygenation treatment did not cause significant changes in the varietal and fermentation volatile compounds, however microoxygenation slowed down the extraction of some of the volatile compounds extracted from wood. A varietal and vintage effect was also observed for some of the compounds studied.     

Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle

The relationships between the color parameters (colorimetric indexes and CIELAB variables) and the phenolic components (anthocyanins, pyranoanthocyanins, hydroxybenzoic and hydroxycinnamic acids, flavanols and flavonols) of young red wines from Vitis vinifera L. cv. Tempranillo, Graciano and Cabernet Sauvignon (vintage 2000, Navarra, Spain), have been investigated during 26 months of wine aging in bottle (a period embracing their commercial life), through the application of different statistical analysis (principal component, correlation and polynomial regression). The results of the principal component analysis first indicated that for each variety a high degree of interrelation existed between the color parameters and the anthocyanin pigments. Moreover, it was found that for each variety the color parameters were correlated with the anthocyanins during aging in bottle. Finally, by the application of polynomial regression analysis, both anthocyanins (simple glucosides and acetyl-glucosides) and pyranoanthocyanins (anthocyanin-pyruvic acid adducts) were selected as the variables that best described the different color parameters during aging in bottle. However, differences were found between varieties in relation to the type of anthocyanin pigment selected for describing each color parameter, finally indicating the importance of the grape variety factor in the definition of the wine chromatic characteristics.     

PET瓶储条件对蓝莓酒颜色和酚类物质含量的影响

以在聚对苯甲酸乙二醇酯(polyethylene terephthalate,PET)瓶内贮存的发酵结束后的蓝莓酒为研究对象,探究不同储存条件对其酚类物质和颜色的影响。结果表明:与室温有光和室温避光条件相比,酒窖储存的酒样,总酚和总花色苷含量下降速度较慢,且对游离花色苷的降解和聚合花色苷的上升有更好的抑制效果,保护了蓝莓酒的红色色调,减缓了酒颜色向砖红色转变的速度。相关性分析发现,酚类物质影响酒样的颜色参数,总酚、总花色苷、游离花色苷及辅色花色苷与红色色调显著正相关,总类黄酮及聚合花色苷与黄色色调显著正相关。主成分分析结果显示,酒窖储存酒样的品质与其他两种条件有显著差异;在瓶储6个月内,室温避光和室温有光组酒样之间差异不显著(p<0.05),说明温度是决定蓝莓酒PET瓶储期内酚类物质和颜色参数的因素。      

Astringency,bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review

To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO₂) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.     

Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood

In this paper, the changes in the composition of a red wine obtained from Tempranillo grapes (Vitis vinifera L.), stored from 12 to 24 months in bottles were studied. The wine was previously aging for 21 months in barrels made of Spanish oak wood (Quercus spp.). The changes of chromatic data, global polyphenolic families assessment (polyphenols, catechins, proanthocyanidins and anthocyanins) and individually polyphenols by HPLC during their storage time in bottles were studied and compared with these of the same wine aged in barrels made of French oak and American oak and stored in bottle for 24 months. Samples of wines obtained after 12 months in bottle were also compared with those after 24 months. The stepwise discriminant analysis with data of chromatic parameters and global polyphenolic families indicates that the wines aged in Spanish and French oak wood barrels, after 24 months stored in bottle, have similar characteristics, but they are significantly different to those of wines aged in barrels made of American oak wood. Regarding the analysis of individually non-anthocyanic polyphenols, discriminant analysis shows that wines stored for 24 months in bottle, aged in barrels made of Spanish, French and American oak woods, show overlapping results, while those from wines after 12 months in bottle are more dispersed. The discriminant analysis carried out on anthocyanidin concentrations of wines stored 24 months in bottles has shown three groups according the kind of wood used, indicating that wines aged in Spanish and French oak barrels are much more similar in anthocyanidin concentrations than those aged in the American barrels.     

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics,volatile composition and sensory characteristics. Part II: Merlot wines

The character of Merlot wines after the treatments of micro-oxygenation and subsequent chips addition, as regards the colour-related phenolics, volatile composition and sensory characteristics, was studied. An increase in the degree of polymerisation of red pigments and a decrease in the value of the red component of the colour (a^*) and the degree of co-pigmentation were observed. The concentrations of monomeric anthocyanins and anthocyanin-derived pigments, such as hydroxyphenyl-pyranoanthocyanins and anthocyanin-ethyl-flavan-3-ol adducts, significantly decreased. With regard to the wine aroma, the micro-oxygenation produced a decrease of some esters, alcohols and benzenic compounds and increased some terpenes and C₁₃-norisoprenoids. With regard to sensorial analysis, micro-oxygenation treatment resulted in higher scores for the red fruit and spicy attributes and caused the presence of new attributes (nutty and sweet fruit). This technique produces a lower level of the typical oak chip aromas (vanilla and woody) in Merlot wines.     

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics,volatile composition and sensory characteristics. Part I: Petit Verdot wines

In this paper, the effects of micro-oxygenation before malolactic fermentation and oak chip treatments on Petit Verdot red wines have been evaluated. Our attention was focused on the colour characteristics, the phenolic compounds related to the colour of red wine, the volatile compounds, and the sensory characteristics of the wines. The micro-oxygenation treatment promoted the stabilisation of red wine colour by increasing the formation of colour-related phenolic compounds (higher concentrations of pyranoanthocyanins and anthocyanin-ethyl-flavan-3-ol adducts). Red wine aroma quality was improved with the addition of oak chips (eugenol and 4-vinyl-guaiacol concentration increased). Micro-oxygenation treatment resulted in higher scores for the plum/currant and spicy attributes, as well as the appearance of tobacco and nutty notes which were absent in the non-treated wines. Nevertheless, the typical oak chip aromas (vanilla and woody) were observed to a lesser extent in wines obtained by micro-oxygenation.     

电场对橡木桶陈酿白兰地中杂醇油的影响

为了加快白兰地在橡木桶中的物化反应,缩短陈酿周期,采用电场强化技术对橡木桶进行处理,研究了电场对贮存在5L橡木桶中的白兰地酒进行强化处理过程中杂醇油的含量变化情况.白兰地酒经过14个月的陈酿,发现电场处理样的杂醇油含量降低速率要高于同期的自然陈酿样.例如,电场处理样的杂醇油含量比自然陈酿样在2、6、10及14个月时含量分别降低了30.87mg/L、8.26mg/L、7.69mg/L、11.22mg/L.结果表明,电场直接处理橡木桶可以降低白兰地酒中的杂醇油含量,提高白兰地品质.     

Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation

Micro-oxygenation (MOX) was applied to a red wine for 5 months following the end of alcoholic fermentation and then both a non-oxygenated control wine and the micro-oxygenated wine were matured in oak barrels or bottles. The concentration of anthocyanin and anthocyanin-derived compounds and the chromatic characteristics of the control and micro-oxygenated wines after the maturation period were studied. Anthocyanin and anthocyanin-derived compounds composition were determined by liquid chromatography-mass spectrometry; and, together with monomeric anthocyanins, compounds including direct anthocyanin-flavanol adducts, ethyl-linked anthocyanin-flavanol compounds, and pyranoanthocyanins were identified. The results showed that the improvements in the chromatic characteristics obtained by applying the MOX technique to Monastrell wines were maintained after an aging period in bottle or barrel. The color intensity of wines increased during maturation in oak barrels, whereas the color of the bottled wines decreased, although MOX wines always showed higher color intensity than the respective control wines. Bottled wines also showed a higher increase in tint and a lower quantity of compounds resistant to SO₂ discoloration than oak matured wines, indicating that the formation of these compounds is favored by the oxidative conditions in oak barrels.     

Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle

The evolution of anthocyanins and pyranoanthocyanins (as measured by high-performance liquid chromatography) in young red wines from Vitis vinifera L. cv Tempranillo, Graciano and Cabernet Sauvignon (vintage 2000) from Navarra (Spain) was studied during 26 months of aging in the bottle. For the anthocyanin pigments of grape origin, a progressive decrease in their concentration, corresponding to first-order kinetics, was observed during this period. Independently of the anthocyanin structure studied, grape anthocyanins in Tempranillo wine presented twofold slower kinetics than those in Graciano and Cabernet Sauvignon wines, which exhibited a very similar disappearance rate. Acylated anthocyanins presented a slightly higher disappearance rate than the nonacylated ones, indicating the possible hydrolysis of the former into the latter forms. However, no distinction was observed in the kinetics of the different anthocyanidin forms (delphinidins, petunidins, peonidins and malvidins). These results indicate that during aging under nonoxidative conditions (bottle), the chemical reactivity of grape anthocyanins in wine is influenced by the grape variety, a factor that imposes over the stability associated with the chemical structure of each anthocyanin form. In relation to the evolution of pyranoanthocyanins, anthocyanin–pyruvic acid adducts presented a similar or lower disappearance rate than their corresponding anthocyanin precursors during the first months of aging in the bottle, while anthocyanin–vinylphenol and anthocyanin–vinylflavanol adducts did not exhibit significant variations during the whole period studied.     

Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels

The influence of the botanical origin (French oak: Quercus petraea and American oak: Quercus alba) and different toasting levels (light, medium and heavy) on the ellagitannin content of wines aged in oak barrels has been studied. This took place in two consecutive vintages in order to study what happens after the barrels have been already used for one year with another wine. This study was carried out with two red wines (Cabernet Sauvignon) and with two decolored white wines (Macabeo) from vintages 2012 and 2013 in order to work with a simpler matrix which facilitates chemical analysis. The results show that the botanical origin, toasting level and the number of times that the barrels have been used exert a major influence on the final ellagitannin concentration. In general, the behavior of all the individual ellagitannins was very similar to that described for the total ellagitannins. Briefly, the levels of total ellagitannins concentration in the decolored white wine aged for 12 months in new French barrels ranged between 31.2 mg/L in the lightly toasted and 4.7 mg/L in the heavy toasted. In contrast, these levels were quite lower in American new barrels ranging between 3.6 mg/L and 0.9 mg/L. Finally, the total ellagitannin concentration decreased an average of 63% in the wines aged in the one year used barrels.     

Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle

The evolution of non-anthocyanin phenolic compounds (as measured by high-performance liquid chromatography) in young red wines from Vitis vinifera L. cv Tempranillo, Graciano and Cabernet Sauvignon (vintage 2000) from Navarra (Spain) was studied during 26 months of aging in the bottle. Hydroxybenzoic acids and derivatives (gallic, protocatechuic, vanillic and syringic acids, and methyl and ethyl gallates), hydroxycinnamic acids and derivatives (trans-caftaric, cutaric, caffeic and p-coumaric acids, and hexose esters of trans-p-coumaric acid), stilbenes (trans- and cis-resveratrol-3-O-glucosides, and trans- and cis-resveratrol), phenolic alcohols and other related compounds (tyrosol and tryptophol), flavanols [procyanidins B1 and B2, (+)-catechin and (–)-epicatechin] and flavonols (myricetin-3-O-glucoside, quercetin-3-O-galactoside and quercetin-3-O-glucuronide, kaempherol-3-O-glucoside, myricetin and quercetin) presented different evolution patterns during aging, in some cases also being different depending on the grape variety studied. The changes that occurred during aging in the bottle were the decrease of the concentration of trans-caftaric and cutaric acids accompanied by an increase of trans-caffeic acid and, especially of trans-p-coumaric acid. The greater increase of trans-p-coumaric acid was also associated with the disappearance of p-coumaroyl-acylated anthocyanins that occurs during aging in the bottle. Flavanols registered a major decrease, with the disappearance rate being greater for the dimeric procyanidins than for the monomeric flavanols, and the order of the disappearance rate by variety was as follows: Tempranillo相似文献   

Anthocyanin pattern of Tempranillo wines during ageing in oak barrels and storage in stainless-steel tanks

The anthocyanin fingerprint of Tempranillo wines made with grapes from two different vineyards of Rioja Alta has been studied by high-performance liquid chroatography during their ageing in oak barrels and their storage in stainless-steel tanks. The data were submitted to multifactorial analysis of variance, taking into account several factors: vineyard, age of wines, type of wine (free run wine and a coupage of free run wine and press wine), and type of container (oak barrels or stainless-steel tanks). The results indicate that both the length of ageing or storage and the vineyard where the grapes were grown affect the anthocyanin fingerprint of wines. The effect of the other two factors (type of wine and type of container) on the anthocyanin fingerprint of wines was quite low, despite the differences observed in several spectrophotometric parameters related to colour and phenolics.     

Phenol profile and antioxidant capacity of mescal aged in oak wood barrels

In Durango, Mexico, mescal is elaborated from wild plants of Agave durangensis Gentry as a local industry, which with just an industrialization process begins. Contrary to other alcoholic beverages, studies focused to provide an overall profile of quality of mescal in terms of the antioxidant properties related to the phenol composition have not been realized. In this study the antioxidant activities of mescal manufactured from A. durangensis at different times of ageing were determined by free radical scavenging (2,2-diphenyl-1-picrylhydrazyl; DPPH^*) method. Activities were compared to phenol contents and compositions. Results suggested that mescals at every time of ageing showed high antioxidant activities as radical scavengers but those activities were not clearly associated to the total phenol contents. Results also suggested that the particular phenol composition may be more important for determining the antioxidant activity than any specific phenolic concentration. The phenol profiles, assessed by HPLC/DAD, were typical for each time of ageing, being formed by two major phenolic acids at 75 days and reaching 10 or 11 different phenolic compounds, including phenolic acids and flavonoids, at 206 days of ageing. Phenol profiles and phenol contents were so specific at every time of ageing that could be considered as worthy quality markers for this alcoholic beverage.