School of Health Sciences, Life and Health Sciences Research Institute (ICVS), ICVS/3B's, PT Government Associate Laboratory, University of Minho , Braga/Guimarães, Portugal.
J Agric Food Chem. 2013 Jun 5;61(22):5371-9. doi: 10.1021/jf4005109. Epub 2013 May 24.
Port wine is a flagship fortified wine of Portugal, which undergoes a particularly long aging period, developing a dynamic sensory profile over time, responsible for several wine categories, which is dependent upon the type of aging (bottle or barrel). Therefore, the quality of the product is dependent upon the chemical mechanisms occurring during the aging process, such as oxidation or Maillard reactions. To attain the desired quality management, it is necessary to understand how technological parameters, such as temperature or oxygen exposure, affect the kinetics of the formation of key odorants, such as sotolon. There is a lack of information about the impact of the storage conditions (oxygen and temperature) on Port wine quality. In this study, the effect of these two parameters were investigated to increase the knowledge database concerning aging management of Port wines. It was found that sotolon formation is highly dependent upon oxygen and temperature. There is however a synergistic effect between these two parameters that could significantly increase the concentration. The kinetic parameters of oxygen, sotolon, and other compounds related to Port aging (cis- and trans-5-hydroxy-2-methyl-1,3-dioxan, 2-furfural, 5-hydroxy-methyl-furfural, and 5-methyl-furfural) are also reported. Kinetic models with Monte Carlo simulations, where the oxygen permeability dispersion and temperature are the parameters under evaluation, were applied. On the basis of the modeling predictions, it would seem that the temperature of a cellar would have a more significant impact on the Port wines stored in containers where the oxygen intake is higher (barrels) when compared to containers with low oxygen permeability (bottles using cork stoppers).
波特酒是葡萄牙的旗舰加强酒，经过特别长的陈酿期，随着时间的推移发展出动态的感官特征，形成了几种葡萄酒类别，这取决于陈酿方式（瓶陈或桶陈）。因此，产品的质量取决于陈酿过程中发生的化学机制，如氧化或美拉德反应。为了实现所需的质量管理，有必要了解技术参数（如温度或氧气暴露）如何影响关键香气物质（如 sotolon）形成的动力学。关于储存条件（氧气和温度）对波特酒质量的影响，信息有限。在这项研究中，研究了这两个参数的影响，以增加有关波特酒陈酿管理的知识库。结果发现，sotolon 的形成高度依赖于氧气和温度。然而，这两个参数之间存在协同作用，可以显著增加其浓度。还报告了与波特酒陈酿相关的动力学参数（氧气、sotolon 以及其他化合物，如 cis-和 trans-5-羟基-2-甲基-1,3-二氧戊环、2-糠醛、5-羟甲基糠醛和 5-甲基糠醛）。应用了带有蒙特卡罗模拟的动力学模型，其中氧气渗透率分散和温度是评估的参数。根据建模预测，似乎在氧气摄入量较高的容器（桶）中储存的波特酒，温度对其的影响比对氧气渗透率较低的容器（使用软木塞的瓶子）更大。
