Masino Francesca, Montevecchi Giuseppe, Arfelli Giuseppe, Antonelli Andrea
Dipartimento Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
J Agric Food Chem. 2008 Oct 22;56(20):9495-501. doi: 10.1021/jf8015893. Epub 2008 Sep 23.
In this study, two different doses of commercial beta-glucanase enzyme preparation were tested to verify their effect on wines aged on lees. These wines were compared with two samples with no enzymatic treatment. The former was aged on lees (control), and the latter was readily filtered off from the yeast cell biomass (standard). Analysis of variance (one-way ANOVA), the Tukey test, and principal component analysis (PCA) were applied to all of the samples, which were analyzed for aroma composition, along with galacturonic acid, total acidity, pH, and color. Results showed a large number of statistically significant differences among samples. In general, wines treated with beta-glucanase were characterized by higher concentration of many volatile compounds. The presence of lees and even more the exogenous enzymatic action enhanced almost all volatile compounds. Besides the high presence of ethyl esters, it is worth mentioning the behavior of hexanol and trans-3-hexenol, which are strongly enhanced by the presence of lees and by enzymatic treatments.
在本研究中，测试了两种不同剂量的商业β-葡聚糖酶制剂，以验证它们对酒泥陈酿葡萄酒的影响。将这些葡萄酒与两个未经酶处理的样品进行比较。前者进行酒泥陈酿（对照），后者则直接从酵母细胞生物质中过滤掉（标准）。对所有样品应用方差分析（单因素方差分析）、Tukey检验和主成分分析（PCA），并对其香气成分、半乳糖醛酸、总酸度、pH值和颜色进行分析。结果表明，样品之间存在大量具有统计学意义的差异。一般来说，用β-葡聚糖酶处理的葡萄酒的特点是许多挥发性化合物的浓度较高。酒泥的存在以及更多的外源酶作用几乎提高了所有挥发性化合物的含量。除了乙酯含量较高外，值得一提的是己醇和反式-3-己烯醇的表现，它们在酒泥存在和酶处理的情况下含量大幅提高。
