Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Rueda (Valladolid), Spain.
Anal Chim Acta. 2012 Jun 30;732:53-63. doi: 10.1016/j.aca.2011.12.040. Epub 2011 Dec 29.
The effect of different alternative techniques to the traditional aging on lees on the low molecular weight phenolic compounds of red wines was study as well as their evolution during the aging in oak wood barrels for six months. The study was carried out with Tempranillo red grapes from two consecutive vintages. The techniques assayed were the traditional aging on lees with or without the addition of exogenous β-glucanase enzymes, the use of yeast derivative preparations also with or without the addition of exogenous β-glucanase enzymes, the micro-oxygenation applied together with the aging on lees, and the use of non-toasted oak wood chips. Hydroxycinnamic acids were the compounds most affected by these treatments, mainly in the wines treated with chips and commercial yeast derivative products, which showed higher concentrations of the free acids, compounds that play an important role in wine stabilization color since they can act as anthocyanin copigments. The differences found between the assayed treatments were more important in the 2007 vintage than in the 2008. However, a more significant effect of micro-oxygenation in the 2008 vintage was observed, which could be related to the fact that in this vintage the treatment was longer. In the 2008 vintage, the differences between treatments decreased along the aging in barrel. This vintage effect could be associated to the differences in the phenolic concentration of the initial wines. In this sense more research should be done to corroborate this fact.
研究了传统陈酿法、添加外源β-葡聚糖酶、使用酵母衍生制剂（添加或不添加外源β-葡聚糖酶）、微氧处理与带渣陈酿相结合以及使用未烘烤橡木片等不同陈酿方式对红葡萄酒中低分子量酚类化合物的影响，所用葡萄为两个连续年份的添普兰尼洛红葡萄。受这些处理影响最大的是羟基肉桂酸，特别是在用木屑和商业酵母衍生产品处理的葡萄酒中，这些产品的游离酸浓度更高，这些化合物在葡萄酒的颜色稳定中起着重要作用，因为它们可以作为花色苷的共色素。与 2008 年份相比，2007 年份中处理之间的差异更为显著。然而，在 2008 年份中观察到微氧处理的影响更为显著，这可能与该年份处理时间更长有关。在 2008 年份中，不同处理之间的差异随着桶内陈酿时间的延长而减小。这种年份效应可能与初始葡萄酒中酚类浓度的差异有关。在这方面，应该进行更多的研究来证实这一事实。
