Food Colour and Quality Lab., Dept. Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Department of Biochemistry and Molecular Biology, School of Pharmacy, University of Seville, 41012 Seville, Spain.
Food Chem. 2016 Oct 15;209:348-57. doi: 10.1016/j.foodchem.2016.04.092. Epub 2016 Apr 21.
The effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fermentation in a warm climate has been evaluated. We focused on the polyphenolic composition as well as the application of differential and tristimulus colorimetry to colour data. This is the first attempt at using this oenological alternative to avoid common colour losses of red wines elaborated in a warm climate. The addition of 250g (simple dose, SW) of EH-GS to 120kg of fermentation material promoted a significant (p<0.05) increase in the polyphenolic content of stored wines, especially in benzoic acid, hydroxycinnamic acid derivative, flavonol and anthocyanin levels. This increase could promote a higher copigmentation percentage and maximum colour stabilization (C(∗)ab) without significantly changing the wine tonality. Unexpectedly, the use of a double quantity (DW) of EH-GS resulted in significantly less chroma than for control wines (CW), demonstrating visually perceptible colour changes (ΔE(∗)ab>3 CIELAB units).
在温暖气候下的西拉（Syrah）葡萄酒发酵过程中添加葡萄籽酶解产物（EH-GS）的效果已经过评估。我们重点关注多酚组成，以及色差和三刺激比色法在颜色数据中的应用。这是首次尝试使用这种酿造替代方法来避免在温暖气候下酿造的红葡萄酒常见的颜色损失。向 120 公斤发酵材料中添加 250 克 EH-GS（单剂量，SW）可显著（p<0.05）增加储存葡萄酒的多酚含量，特别是苯甲酸、羟基肉桂酸衍生物、类黄酮和花色苷水平。这种增加可以促进更高的共色素化百分比和最大颜色稳定性（C(∗)ab），而不会显著改变葡萄酒的色调。出乎意料的是，使用两倍量（DW）的 EH-GS 会导致比对照酒（CW）的色差值显著降低，表明颜色发生了明显的视觉变化（ΔE(∗)ab>3 CIELAB 单位）。
