不同类型酒罐对“法莱纳”白葡萄酒理化性质和抗氧化能力的影响。
Influence of type of amphora on physico-chemical properties and antioxidant capacity of 'Falanghina' white wines.
机构信息
Department of Agricultural Sciences, Food and Environment, University of Foggia Via Napoli, 25 - 71122 Foggia, Italy.
出版信息
Food Chem. 2014 Mar 1;146:226-33. doi: 10.1016/j.foodchem.2013.09.069. Epub 2013 Sep 19.
The present research was aimed to evaluate the effects of ageing and type of container on physico-chemical indices and on antioxidant compounds of 'Falanghina' wines. Wines were stored for 12months in raw, glazed, and engobe amphorae, and in stainless steel tanks. Lactic, acetic, citric, succinic, and hydroxycinnamoyl tartaric acids, and the antioxidant capacity (DPPH assay) were not affected by the type of container for the duration of the ageing. Flavonoids decreased by about 85% in all the containers. The concentrations of flavans reactive with vanilline were reduced by 100% in raw and glazed amphorae, 23% in engobe amphorae, and 59% in stainless steel tanks. The hydroxycinnamoyl tartaric acids decreased by about 11% in raw and engobe amphorae and by ∼22% in glazed amphorae and in stainless steel tanks. During the whole ageing time, the decrease of the antioxidant capacity ranged from 28% (raw amphorae) to 43% (stainless steel tanks).
本研究旨在评估陈酿时间和容器类型对‘Falanghina’葡萄酒理化指标和抗氧化化合物的影响。葡萄酒在未经上釉、上釉和上釉的赤陶瓮以及不锈钢罐中陈酿 12 个月。在整个陈酿过程中，乳酸、乙酸、柠檬酸、琥珀酸和羟基肉桂酰酒石酸以及抗氧化能力（DPPH 测定）不受容器类型的影响。在所有容器中，类黄酮减少了约 85%。与香草醛反应的黄烷醇的浓度在未经上釉和上釉的赤陶瓮中降低了 100%，在赤陶瓮中降低了 23%，在不锈钢罐中降低了 59%。羟基肉桂酰酒石酸在未经上釉和赤陶瓮中减少了约 11%，在上釉的赤陶瓮和不锈钢罐中减少了约 22%。在整个陈酿过程中，抗氧化能力的下降幅度从 28%（未经上釉的赤陶瓮）到 43%（不锈钢罐）不等。
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