包装材料对干白葡萄酒酿造参数和挥发性化合物的影响。
Effect of packaging material on enological parameters and volatile compounds of dry white wine.
机构信息
Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece.
Democretus University of Thrace, Department of Social Administration and Political Science, Komotini 69100, Greece.
出版信息
Food Chem. 2014;152:331-9. doi: 10.1016/j.foodchem.2013.11.136. Epub 2013 Nov 28.
The enological parameters and volatile compounds of white wine packaged in dark coloured glass and two commercial bag-in-box (BIB) pouches (low density polyethylene - LDPE and ethylene vinyl acetate - EVA lined) were determined for a period of 6 months at 20 °C. Parameters monitored included: titratable acidity, volatile acidity, pH, total SO2, free SO2, colour, volatile compounds and sensory attributes. The BIB packaging materials affected the titratable acidity, total and free SO2 and colour of wine. A substantial portion of the wine aroma compounds was adsorbed by the plastic materials or lost to the environment through leakage of the valve fitment. Between the two plastics, the LDPE lined pouch showed a considerably higher aroma sorption as compared to EVA. Wine packaged in glass retained the largest portion of its aroma compounds. Sensory evaluation showed that white wine packaged in both plastics was of acceptable quality for 3 months vs. at least 6 months for that in glass bottles.
在 20°C 的条件下，将白葡萄酒装在深色玻璃瓶和两种商业袋中盒（BIB）包装（低密度聚乙烯 - LDPE 和乙烯-醋酸乙烯酯 - EVA 衬里）中，测定了葡萄酒的酿造参数和挥发性化合物，为期 6 个月。监测的参数包括：可滴定酸度、挥发性酸度、pH 值、总 SO2、游离 SO2、颜色、挥发性化合物和感官属性。BIB 包装材料会影响葡萄酒的可滴定酸度、总 SO2 和游离 SO2 以及颜色。大量的葡萄酒香气化合物被塑料材料吸附，或者通过阀配件的泄漏而流失到环境中。在两种塑料中，与 EVA 相比，LDPE 衬里袋对香气的吸附作用更大。装在玻璃瓶中的葡萄酒保留了其大部分香气化合物。感官评价表明，在两种塑料中包装的白葡萄酒在 3 个月内的质量是可以接受的，而装在玻璃瓶中的白葡萄酒至少可以保持 6 个月。
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