CRA-Centro di Ricerca per l'Enologia, via P.Micca 35, 14100 Asti-Italy.
J Food Sci. 2011 May;76(4):C525-34. doi: 10.1111/j.1750-3841.2011.02145.x.
The present work concerns the determination of the volatile compounds, as well as the description of the olfactory characteristics, of "Langhe DOC Nebbiolo" wines produced through the prefermentative cold maceration with dry ice, on full scale (30 quintals) in private cellars. The free volatile compounds and those obtained by enzymatic and chemical hydrolysis of the glycosilated precursors were analyzed by gas chromatography-mass spectrometry. Among free volatile compounds, a loss of alcohols with 6 carbon atoms in the cryo-macerated trials was observed. The cryo-maceration technique, when correctly applied, increased the floral and fruity notes (blackberry, cherry, and plum). This increase is related to the extraction of polyphenolic compounds (maceration effect), but no volatile compounds, neither in free form, nor produced by enzymatic hydrolysis of the glycosilated precursors, can discriminate the wines according to their content of polyphenols. Only some compounds produced by chemical hydrolysis of the precursors can discriminate the wines (statistically significant differences): 3-hydroxy-β-damascone, methylvanillate, and blumenol C. These compounds, however, form during aging and do not have any influence on young wines aroma.
本工作研究了“朗格内比奥罗法定产区葡萄酒”通过干冰预发酵冷浸渍法在私人酒窖中进行大规模（30 夸脱）生产时挥发性化合物的确定，以及描述其气味特征。通过气相色谱-质谱法分析了游离挥发性化合物和通过酶解和化学水解糖苷化前体获得的化合物。在游离挥发性化合物中，在冷冻浸渍试验中观察到 6 个碳原子的醇类损失。冷冻浸渍技术，如果正确应用，可以增加花香和果香（黑莓、樱桃和李子）。这种增加与多酚化合物的提取（浸渍作用）有关，但无论是游离形式还是通过糖苷化前体的酶解产生的挥发性化合物，都不能根据多酚含量来区分葡萄酒。只有一些通过化学水解前体产生的化合物可以区分葡萄酒（具有统计学意义的差异）：3-羟基-β-大马酮、甲基香草酸和布伦诺醇 C。然而，这些化合物是在陈酿过程中形成的，对年轻葡萄酒的香气没有任何影响。
