González-Centeno María Reyes, Chira Kleopatra, Teissedre Pierre-Louis
Université Bordeaux, ISVV , EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France.
INRA, ISVV , USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France.
J Agric Food Chem. 2017 Apr 26;65(16):3320-3329. doi: 10.1021/acs.jafc.6b05497. Epub 2017 Apr 12.
Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1- and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, the barrel toasting effect seemed to be more important than differences due to MLF container. Certain woody and fruity volatiles varied significantly (p < 0.05) depending on whether MLF occurred in barrels or tanks. Barrel-fermented wines were preferred in the mouth, whereas olfactory preference depended on barrel toasting. This is the first study that evaluates the impact of oak wood during MLF on ellagitannin wine composition, as well as the barrel toasting effect on wine attributes during aging when MLF occurred whether in barrels or in tanks.
在橡木桶中陈酿12个月后，比较了在橡木桶或不锈钢罐中进行苹果酸-乳酸发酵（MLF）的葡萄酒中鞣花单宁和花青素的含量、木质挥发性成分以及感官特性。评估了三种不同的橡木桶烘烤程度。桶中发酵的葡萄酒总酚含量通常高出1.2倍，而罐中发酵的葡萄酒原花青素和花青素总含量分别高出1.1倍和1.2倍。关于鞣花单宁的组成，橡木桶烘烤的影响似乎比MLF容器差异更重要。某些木质和果香挥发性成分因MLF是在橡木桶还是罐中进行而有显著差异（p<0.05）。桶中发酵的葡萄酒口感更佳，而嗅觉偏好则取决于橡木桶烘烤程度。这是第一项评估MLF过程中橡木对葡萄酒鞣花单宁成分的影响，以及当MLF在橡木桶或罐中进行时，橡木桶烘烤对葡萄酒陈酿过程中属性影响的研究。
