E.T.S.I. Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
J Agric Food Chem. 2011 Apr 13;59(7):3253-63. doi: 10.1021/jf104178c. Epub 2011 Mar 11.
Volatile compounds from a commercial aqueous oak extract application to white Verdejo grapevines at veraison have been studied. Treated grapes under two types of formulation (25% and 100%) have been analyzed at the optimum maturation time, and winemaking was then subsequently carried out. The volatile compounds were analyzed by stir bar sorptive extraction-gas chromatography-mass spectrometry. The results suggest that after the grapevine treatments, grapes store the volatiles in the form of nonvolatile precursors, and some of the volatiles are released during the winemaking process, especially six months after the alcoholic fermentation. The sensory analysis shows that wines maintain the typical aroma properties of Verdejo wines at the end of fermentation; but after six months, the wine color is greener and more astringent, and, in terms of aroma, it has wooden notes as if the wine has been aged in oak barrels.
已对在葡萄转色期用商业水性栎木提取物处理白绿韦尔德霍（Verdejo）葡萄藤后葡萄中挥发物的变化进行了研究。对以两种浓度（25%和 100%）处理的葡萄在最佳成熟时间进行了分析，随后进行了酿酒。采用搅拌棒吸附萃取-气相色谱-质谱法分析了挥发物。结果表明，葡萄藤处理后，葡萄会以非挥发性前体的形式储存挥发物，其中一些挥发物会在酿酒过程中释放出来，尤其是在酒精发酵六个月后。感官分析表明，葡萄酒在发酵结束时仍保持着典型的绿韦尔德霍葡萄酒香气特征；但六个月后，葡萄酒颜色变得更绿、更涩，而且在香气方面，带有橡木桶的木质香气，就好像葡萄酒在橡木桶中陈酿过一样。
