Tesfaye Wendu, Morales M Lourdes, García-Parrilla M Carmen, Troncoso Ana M
Area de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/ P. García González s/n, E-41012 Sevilla, Spain.
J Agric Food Chem. 2002 Nov 20;50(24):7053-61. doi: 10.1021/jf020602x.
Changes in the physicochemical composition of wine vinegars produced by submerged culture system and aged in wood were followed. Five Sherry wine vinegars and a model vinegar solution were aged in six new American oak butts of 16.6 L capacity. A total of 24 phenolic compounds were monitored during the maturation study (24 months), along with other physicochemical parameters (total extract, acidity, residual alcohol and total phenolic index). Multivariate statistical analysis was applied to the data. From the sixth month on, significant changes were produced in most of the phenolic compounds, mainly aromatic aldehydes and 5-(hydroxymethyl)-2-furaldehyde. When all the phenolic compounds were considered as variables, cluster analysis grouped samples according to the wine substrate employed in the elaboration of vinegars under study. Within each subcluster, samples are arranged according to their aging status when phenolic compounds accounting significative changes at 180 days of aging are considered. Discriminant functions were constructed from the phenolic compounds data set. The validity of these functions was tested using 13 samples of aged commercial Sherry wine vinegars and 25 unaged vinegars. A total of 97.4% of the test samples was correctly classified within its respective group.
对采用深层培养系统生产并在木桶中陈酿的葡萄酒醋的物理化学组成变化进行了跟踪研究。五种雪利酒醋和一种模拟醋溶液在六个容量为16.6升的新美国橡木桶中陈酿。在成熟研究（24个月）期间，共监测了24种酚类化合物以及其他物理化学参数（总提取物、酸度、残余酒精和总酚指数）。对数据进行了多元统计分析。从第六个月起，大多数酚类化合物发生了显著变化，主要是芳香醛和5-（羟甲基）-2-糠醛。当将所有酚类化合物视为变量时，聚类分析根据用于酿造所研究醋的葡萄酒底物对样品进行分组。在每个子聚类中，当考虑在陈酿180天时酚类化合物有显著变化的情况时，样品根据其陈酿状态进行排列。根据酚类化合物数据集构建了判别函数。使用13个陈酿的商业雪利酒醋样品和25个未陈酿的醋对这些函数的有效性进行了测试。总共97.4%的测试样品被正确分类到各自的组中。
