Rentzsch Michael, Schwarz Michael, Winterhalter Peter, Hermosín-Gutiérrez Isidro
Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany.
J Agric Food Chem. 2007 Jun 13;55(12):4883-8. doi: 10.1021/jf0702491. Epub 2007 May 17.
Grenache red wines were produced following three different winemaking techniques, that is, small-scale standard experimental wines and industrial-scale wines by both double-mash fermentation and fermentation in Ganimede vats. Wines were analyzed for their color properties, as well as the anthocyanin, flavonol, hydroxycinnamic acid, and pyranoanthocyanin profiles following alcoholic and malolactic fermentation. The evolution of pyranoanthocyanins and their corresponding precursors in the experimental wines was monitored at 6 and 10 months of aging. Wines produced by double-mash fermentation exhibited superior color properties compared to Ganimede wines and the experimental red wines, due to better extraction of flavonols and anthocyanins as well as a lower degree of polymerization. Pyranoanthocyanin formation varied within the different classes of pigments. Vitisins A and B were formed only during alcoholic fermentation. Pinotin A (i.e., the reaction product from malvidin 3-glucoside and caffeic acid) formation took place only during the aging process, whereas formation of hydroxyphenyl-pyranoanthocyanins derived from p-coumaric and ferulic acid followed two different pathways, that is, an enzymatically assisted production during fermentation and a pure chemical formation during aging.
歌海娜红葡萄酒采用三种不同的酿酒技术酿造，即小规模标准实验葡萄酒以及通过双醪发酵和在伽倪墨得斯大桶中发酵的工业规模葡萄酒。对葡萄酒的颜色特性以及酒精发酵和苹果酸乳酸发酵后的花青素、黄酮醇、羟基肉桂酸和吡喃花青素谱进行了分析。在陈酿6个月和10个月时监测了实验葡萄酒中吡喃花青素及其相应前体的演变。与伽倪墨得斯葡萄酒和实验红葡萄酒相比，双醪发酵生产的葡萄酒表现出更优异的颜色特性，这是因为黄酮醇和花青素的提取效果更好以及聚合度更低。不同类别的色素中吡喃花青素的形成情况各不相同。葡萄素A和B仅在酒精发酵期间形成。皮诺廷A（即矢车菊素3 - 葡萄糖苷与咖啡酸的反应产物）仅在陈酿过程中形成，而源自对香豆酸和阿魏酸的羟基苯基 - 吡喃花青素的形成遵循两条不同的途径，即在发酵期间酶促生成以及在陈酿期间纯粹的化学形成。
