Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia.
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1 38010 S. Michele all'Adige, TN, Italy.
Food Chem. 2017 Oct 1;232:25-35. doi: 10.1016/j.foodchem.2017.03.166. Epub 2017 Apr 2.
Recently, various technologies which utilise fermentation with skins have been developed for obtaining distinct white wines. This study first reports the dynamic changes of volatiles and phenols that occur during skin fermentation in white winemaking. Volatiles were analysed by solid-phase extraction (SPE), solid-phase microextraction (SPME) and gas chromatography (GC), and phenols by ultra-performance liquid chromatography (UPLC), both with mass spectrometric detection. Monoterpenols increased during the first 3days of skin fermentation, after which certain glycosides decreased, but were higher than in control. The presence of skins reduced ho-trienol, β-damascenone, acids and esters. After a 1-3days lag phase, skin fermentation caused a constant increase of most phenols. It was estimated that skin fermentation up to 1-3days might be beneficial for monoterpenol varietal aroma, which should be re-evaluated through further studies. Longer durations promoted phenol extraction more strongly, which is possibly suitable for obtaining more distinct wines or blending components.
最近，人们开发出了各种利用果皮进行发酵的技术，以获得具有独特风味的白葡萄酒。本研究首次报告了在白葡萄酒酿造过程中果皮发酵过程中挥发性物质和酚类物质的动态变化。通过固相萃取（SPE）、固相微萃取（SPME）和气相色谱（GC）分析挥发性物质，通过超高效液相色谱（UPLC）和质谱检测分析酚类物质。在果皮发酵的前 3 天，单萜醇增加，之后某些糖苷减少，但仍高于对照。果皮的存在降低了霍-橙花叔醇、β-大马酮、酸和酯的含量。经过 1-3 天的滞后期，果皮发酵导致大多数酚类物质持续增加。据估计，1-3 天的果皮发酵可能有利于单萜醇的品种香气，这需要通过进一步的研究来重新评估。较长的发酵时间更有利于酚类物质的提取，这可能适合获得更具特色的葡萄酒或混合成分。
