Baiano Antonietta, Mentana Annalisa, Quinto Maurizio, Centonze Diego, Longobardi Francesco, Ventrella Andrea, Agostiano Angela, Varva Gabriella, De Gianni Antonio, Terracone Carmela, Del Nobile Matteo Alessandro
Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
Food Res Int. 2015 Aug;74:294-305. doi: 10.1016/j.foodres.2015.04.036. Epub 2015 Apr 24.
A wine was obtained from cryomacerated Minutolo grapes under reductive conditions and aged for 12months in glass container and in 3 types of amphorae. After aging, wines in glass containers showed the highest alcohol content, volatile acidity, dissolved oxygen, concentrations of aromatics, alcohols, and esters and by the lowest contents of enols and terpenes. They also showed the highest decrease of flavonoids, hydroxycinnamoyl tartaric acids, and procyanidins. Wines in raw amphorae showed the dramatic decrease of flavonoids and flavans reactive with vanillin. The highest antioxidant activity was exhibited by wines in engobe amphorae, while the lowest values were showed by the wines in glass containers and glazed amphorae. Caftaric acid and procyanidin B3 decreased in wine aged under glass while epicatechin mainly reduced in raw amphorae. According to the Principal Component Analysis, the wines resulted homogeneously grouped as a function of the type of container in which were aged.
一种葡萄酒是在还原条件下由低温浸渍的米努托洛葡萄酿造而成，并在玻璃容器和3种双耳罐中陈酿12个月。陈酿后，玻璃容器中的葡萄酒酒精含量、挥发酸、溶解氧、芳香族化合物、醇类和酯类的浓度最高，而烯醇和萜类的含量最低。它们还表现出黄酮类化合物、羟基肉桂酰酒石酸和原花青素的降幅最大。生双耳罐中的葡萄酒显示出与香草醛反应的黄酮类化合物和黄烷类化合物急剧减少。釉底料双耳罐中的葡萄酒表现出最高的抗氧化活性，而玻璃容器和釉面双耳罐中的葡萄酒抗氧化活性值最低。玻璃容器中陈酿的葡萄酒中咖啡酸和原花青素B3减少，而生双耳罐中主要是表儿茶素减少。根据主成分分析，这些葡萄酒根据陈酿容器的类型均匀分组。
