葡萄和葡萄酒陈酿过程中糖浓度处理对甜葡萄酒香气化合物的影响——综述。

Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.

机构信息

a Nutrition and Bromatology Group , Department of Analytical and Food Chemistry, Food Science and Technology Faculty , University of Vigo-Ourense Campus , E-32004 Ourense , Spain.

出版信息

Crit Rev Food Sci Nutr. 2015;55(8):1053-73. doi: 10.1080/10408398.2012.680524.

DOI:10.1080/10408398.2012.680524

PMID:24915355

Abstract

Dessert sweet wines from Europe and North America are described in this review from two points of view: both their aroma profile and also their sensorial description. There are growing literature data about the chemical composition and sensory properties of these wines. Wines were grouped according to the production method (concentration of sugars in grapes) and to the aging process of wine (oxidative, biological, or a combination of both and aging in the bottle). It was found that wines natively sweets and wines fortified with liquors differ in their volatile compounds. Sensory properties of these wines include those of dried fruit (raisins), red berries, honey, chocolate and vanilla, which is contributing to their growing sales. However, there is still a need for scientific research on the understanding of the mechanisms for wine flavor enhancement.

摘要

本文从香气特征和感官描述两方面对来自欧洲和北美的甜型葡萄酒进行了综述。目前，关于这些葡萄酒的化学组成和感官特性已有大量文献报道。葡萄酒是根据酿造方法（葡萄中糖分的浓缩度）和葡萄酒的陈酿过程（氧化、生物或两者结合以及在瓶中陈酿）进行分类的。结果表明，天然甜葡萄酒和加烈酒的葡萄酒在挥发性化合物方面存在差异。这些葡萄酒的感官特性包括葡萄干、红浆果、蜂蜜、巧克力和香草的味道，这也是它们销量增长的原因。然而，对于葡萄酒风味增强机制的理解仍需要进一步的科学研究。