Food Science Department, Alma Mater Studiorum, University of Bologna , Viale Fanin 40, 40127-Bologna, Italy.
J Agric Food Chem. 2011 Jun 22;59(12):6575-82. doi: 10.1021/jf2005518. Epub 2011 May 25.
The color features and the evolution of both the monomeric and the derived pigments of red wines aged in oak and cherry 225 L barriques have been investigated during a four months period. For cherry wood, the utilization of 1000 L casks was tested as well. The use of cherry casks resulted in a faster evolution of pigments with a rapid decline of monomeric anthocyanins and a quick augmentation formation of derived and polymeric compounds. At the end of the aging, wines stored in oak and cherry barriques lost, respectively, about 20% and 80% of the initial pigment amount, while in the 1000 L cherry casks, the same compounds diminished by about 60%. Ethyl-bridged adducts and vitisins were the main class of derivatives formed, representing up to 25% of the total pigment amount in the cherry aged samples. Color density augmented in both the oak and cherry wood aged samples, but the latter had the highest values of this parameter. Because of the highly oxidative behavior of the cherry barriques, the use of larger casks (e.g., 1000 L) is proposed in the case of prolonged aging times.
在四个月的时间里，研究了在橡木和樱桃 225 升桶中陈酿的红葡萄酒单体和衍生色素的颜色特征和演变。此外，还测试了使用 1000 升桶陈酿樱桃木。樱桃桶的使用导致色素更快地演变，单体花青素迅速下降，衍生和聚合化合物迅速形成。在陈酿结束时，分别存放在橡木和樱桃桶中的葡萄酒损失了初始色素量的约 20%和 80%，而在 1000 升的樱桃桶中，相同的化合物减少了约 60%。乙基桥接加合物和缩合单宁是形成的主要衍生物类别，在樱桃陈酿样品中占总色素量的 25%左右。在橡木和樱桃木陈酿样品中，颜色密度都增加了，但后者的颜色密度参数值最高。由于樱桃桶具有高度的氧化行为，建议在长时间陈酿的情况下使用更大的桶（例如 1000 升）。
Zotero 插件