The Australian Wine Research Institute, Glen Osmond, SA, Australia.
J Agric Food Chem. 2011 Aug 10;59(15):8409-12. doi: 10.1021/jf201054p. Epub 2011 Jul 8.
Commercial red wines ( Vitis vinifera L. cv. Shiraz) produced during the 2009 vintage underwent winemaker assessment for allocation grade soon after production. The wines were then subjected to phenolic analysis to measure wine color (total anthocyanin, SO(2) nonbleachable pigment, and wine color density) and tannins (concentration, composition, and average degree of polymerization). A positive relationship was found between wine phenolic concentration and projected bottle price. Tannin compositional analysis suggested that there was specifically a relationship between wine grade and skin-derived tannins. These results suggest that maximization of skin tannin concentration and/or proportion is related to an increase in projected wine bottle price.
2009 年份的商业红葡萄酒（酿酒葡萄品种为西拉）在酿造完成后不久，就会由酿酒师进行品评，以确定其分配等级。然后对这些葡萄酒进行酚类物质分析，以测量葡萄酒的颜色（总花色苷、二氧化硫非褪色色素和葡萄酒颜色密度）和单宁（浓度、组成和平均聚合度）。研究发现，葡萄酒中酚类物质的浓度与预期的瓶内陈酿价格呈正相关。单宁组成分析表明，葡萄酒的等级与果皮衍生的单宁之间存在特定的关系。这些结果表明，最大程度地提高果皮单宁的浓度和/或比例与预期的葡萄酒瓶内陈酿价格的增加有关。
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