Suriano Serafino, Alba Vittorio, Tarricone Luigi, Di Gennaro Domenico
Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Cantina Sperimentale di Barletta, Via Vittorio Veneto 26, 76121 Barletta, Italy.
Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010 Turi, BA, Italy.
Food Chem. 2015 Jun 15;177:382-9. doi: 10.1016/j.foodchem.2015.01.063. Epub 2015 Jan 17.
Three Primitivo (Vitis vinifera, cv.) red wines were microvinified by means of different winemaking technologies: no stem-contact fermentation destemming 100% of grapes (D100); stem-contact fermentation destemming 75%, 50% of grapes (D75-D50) respectively. The objectives of this work were to improve proanthocyanidins content in wine, to monitor the relationships between anthocyanins/tannins and to detect the effects on the polymerization state of polyphenols after 12 months storage of wines. D100 showed higher anthocyanins content but lower color intensity and phenolic compounds content with respect to the theses D75 and D50, the last two showing lower anthocyanins content due their partial adsorption by grape stems during the fermentation. D75 gave the best results in terms of anthocyanins/color intensity balance and showed a better wine tannin component with respect to D50. Moreover after 12 months storage D50 reached a more advanced and stable polymerization state of colored pigments than the other wines.
采用不同酿酒技术对三种普里米蒂沃（Vitis vinifera, cv.）红葡萄酒进行了小罐酿造：无梗接触发酵，100%去梗葡萄（D100）；梗接触发酵，分别去梗75%、50%的葡萄（D75 - D50）。这项工作的目的是提高葡萄酒中原花青素含量，监测花青素/单宁之间的关系，并检测葡萄酒储存12个月后对多酚聚合状态的影响。与D75和D50相比，D100的花青素含量较高，但颜色强度和酚类化合物含量较低，后两者由于在发酵过程中葡萄梗对花青素的部分吸附，花青素含量较低。就花青素/颜色强度平衡而言，D75取得了最佳结果，并且相对于D50，其葡萄酒单宁成分更佳。此外，储存12个月后，D50比其他葡萄酒达到了更高级、更稳定的有色色素聚合状态。
