Herrero Paula, Sáenz-Navajas María Pilar, Avizcuri José Miguel, Culleré Laura, Balda Pedro, Antón Elena C, Ferreira Vicente, Escudero Ana
Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón (IA2). Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV), (UR-CSIC-GR), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.
Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón (IA2). Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV), (UR-CSIC-GR), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain; Instituto de las Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja-CSIC-Gobierno de La Rioja. Carretera de Burgos, km.6, Finca de la Grajera, 26007 Logroño, Spain.
Food Res Int. 2016 Nov;89(Pt 1):227-236. doi: 10.1016/j.foodres.2016.08.002. Epub 2016 Aug 8.
This study discusses chemical data corresponding to the analysis of twenty-one wood-extractable aromatic compounds in twenty-four different barrels varying in the toasting level at three sampling times: at the end of the alcoholic fermentation and after 5 and 12months of aging. Twelve barrels contained monovarietal Chardonnay wine while the other twelve barrels contained Sauvignon blanc wine. The levels of nearly all the analyzed compounds increased with the aging time, with the exception of vinylphenols and methyl vanillate, which decreased. These latter compounds had significantly higher levels in the Chardonnay wines than in the Sauvignon blanc. Furfural, guaiacol and vanillin derivatives increased with the toasting level. ANOVA study showed significant interactions between the toasting level and aging time as well as between the variety and aging time, which revealed significant differences in the levels of the compounds studied in the wines dependent on the toasting level, variety and aging time. Quality perception based exclusively on orthonasal aroma stimuli was evaluated by a panel of Spanish wine professionals in 12-month aged wines belonging to both grape varieties. Experts from D.O.Ca Rioja aroma did not share a common aroma quality concept for aged Chardonnay and Sauvignon blanc wines. Considering the cluster formed by the majority of experts (76%) for the Chardonnay and cluster 1 (56%) for Sauvignon blanc, quality scores were negatively correlated with the concentration level of 4-vinylphenol and positively with the concentration level of (E)-isoeugenol. The opposite was observed for cluster 2 (44%) identified for Sauvignon blanc wines.
本研究讨论了在三个采样时间（酒精发酵结束时以及陈酿5个月和12个月后）对24个不同酒桶中21种可从木材中提取的芳香化合物进行分析所得到的化学数据。这24个酒桶中，12个装有单一品种霞多丽葡萄酒，另外12个装有长相思葡萄酒。除了乙烯基酚和香草酸甲酯含量下降外，几乎所有分析化合物的含量都随陈酿时间增加而升高。后两种化合物在霞多丽葡萄酒中的含量显著高于长相思葡萄酒。糠醛、愈创木酚和香草醛衍生物的含量随烘烤程度增加而升高。方差分析研究表明，烘烤程度与陈酿时间之间以及品种与陈酿时间之间存在显著的相互作用，这表明根据烘烤程度、品种和陈酿时间的不同，所研究葡萄酒中化合物的含量存在显著差异。一组西班牙葡萄酒专业人士对仅基于鼻腔嗅觉刺激的12个月陈酿的两种葡萄品种葡萄酒的品质感知进行了评估。来自里奥哈法定产区（D.O.Ca Rioja）的专家对陈酿的霞多丽和长相思葡萄酒没有共同的香气品质概念。对于霞多丽葡萄酒，考虑到大多数专家（76%）形成的聚类以及长相思葡萄酒中聚类1（56%）的情况，品质得分与4-乙烯基酚的浓度水平呈负相关，与（E）-异丁香酚的浓度水平呈正相关。对于长相思葡萄酒中鉴定出的聚类2（44%），情况则相反。
