Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Poligono Rio San Pedro, Puerto Real, Cadiz, Spain.
J Agric Food Chem. 2010 Apr 14;58(7):4268-73. doi: 10.1021/jf9038666.
In the Jerez region, the sherry winemaking process involves a stage of aging carried out in a dynamic system known as "soleras" and "criaderas". In the case of fino sherry, this aging takes place in the presence of a yeast film growing on the surface of the wine, which gives it a very specific character. In this work, the influence of the sherry elaboration process on resveratrol and piceid levels has been studied. With this purpose, the contents of resveratrol isomers and piceid during the main stages of the sherry wine production system, from maturation until bottling, were monitored during two vintages. The results showed that resveratrol contents of both the skin and juice, for Palomino fino grape, are very similar to those described for other white grape varieties. Sherry wine fermentation, clarification, cold stabilization, and filtration processes considerably affect resveratrol and piceid contents. However, biological aging has the most important influence, diminishing their contents by 80%. These results were confirmed in several tests performed in the laboratory, in which various factors that could affect the resveratrol contents during aging were taken into account (oxidative phenomena and a combination with acetaldehyde and "flor" biofilm growth).
在赫雷斯地区，雪利酒的酿造过程涉及一个在称为“酒窖”和“酒桶”的动态系统中进行的陈酿阶段。在菲诺雪利酒的情况下，这种陈酿是在酒表面生长的酵母膜的存在下进行的，这赋予了它非常特殊的特性。在这项工作中，研究了雪利酒酿造过程对白藜芦醇和白藜芦醇苷水平的影响。为此，在两个年份的主要雪利酒生产系统阶段（从成熟到装瓶）监测了白葡萄酒和果汁中白藜芦醇异构体和白藜芦醇苷的含量。结果表明，Palomino fino 葡萄的果皮和果汁中的白藜芦醇含量与其他白葡萄品种描述的非常相似。雪利酒发酵、澄清、冷稳定和过滤过程会极大地影响白藜芦醇和白藜芦醇苷的含量。然而，生物陈酿的影响最重要，将其含量降低了 80%。在实验室进行的多次测试中证实了这些结果，其中考虑了可能影响陈酿过程中白藜芦醇含量的各种因素（氧化现象以及与乙醛的结合和“flor”生物膜的生长）。
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