Sáenz-Navajas María-Pilar, Tao Yong-Sheng, Dizy Marta, Ferreira Vicente, Fernández-Zurbano Purificación
Department of Chemistry.
J Agric Food Chem. 2010 Dec 8;58(23):12407-16. doi: 10.1021/jf102546f. Epub 2010 Nov 8.
The correlation of nonvolatile composition in wines with quality perception is a critical subject in current enological research, and it is far from being clear. Thus, the present work aims at (1) defining the chemical composition and in-mouth sensory properties of a set of wooded premium Spanish red wines and (2) assessing the implication of their chemical composition in the sensory perception of quality. Therefore, 24 wines were analyzed by sensory descriptive analysis and chemical analysis for nonvolatile composition, and their correlations have been discussed. In parallel, a panel of wine experts performed a quality evaluation based on overall perception. Multivariate statistical analysis has revealed that quality was primarily related to wines without defective aroma and secondarily to the presence of nonvolatile components such as reducing sugars and alcohol content as well as some phenolic compounds: proanthocyanidins linked to polysaccharide, trans-caffeic, trans-coutaric, and trans-caftaric acids, quercetin-3-O-glucuronide, and malvidin-catechin dimer. The results show that wines evaluated as high-quality wines by experts present higher concentrations of these compounds except for trans-caffeic acid, which accumulates higher concentration levels in low-quality wines.
葡萄酒中不挥发成分与品质感知之间的相关性是当前葡萄酒酿造学研究中的一个关键课题，目前仍远未明确。因此，本研究旨在：（1）确定一组优质西班牙橡木桶陈酿红葡萄酒的化学成分和口腔感官特性；（2）评估其化学成分对品质感官感知的影响。为此，通过感官描述分析和非挥发成分化学分析对24种葡萄酒进行了分析，并讨论了它们之间的相关性。同时，一组葡萄酒专家基于整体感知进行了品质评估。多元统计分析表明，品质主要与无不良香气的葡萄酒相关，其次与还原糖、酒精含量等非挥发成分以及一些酚类化合物有关：与多糖相连的原花青素、反式咖啡酸、反式香豆酸、反式咖啡酒石酸、槲皮素-3-O-葡萄糖醛酸和锦葵色素-儿茶素二聚体。结果表明，专家评定为高品质的葡萄酒中，除反式咖啡酸外，这些化合物的浓度较高，反式咖啡酸在低品质葡萄酒中积累的浓度水平更高。
