Laboratoire d'Œnologie et Chimie Appliquée, URVVC EA 4707, Université de Reims Champagne-Ardenne, Moulin de la Housse, BP 1039, 51687 Reims Cedex 2, France.
Laboratoire d'Œnologie et Chimie Appliquée, URVVC EA 4707, Université de Reims Champagne-Ardenne, Moulin de la Housse, BP 1039, 51687 Reims Cedex 2, France.
Food Chem. 2017 Oct 1;232:49-59. doi: 10.1016/j.foodchem.2017.03.032. Epub 2017 Mar 8.
Press fractioning is an important step in the production of sparkling base wines to segregate the grape juices with different qualities. Grape juice fractions were collected during the pressing cycle at industrial and laboratory scales. The Pinot meunier and Chardonnay Champagne base wines obtained from the free-run juice and the squeezed juices exhibited strong differences from the beginning to the last step of pressing cycle for numerous enological parameters. Significant changes in polysaccharide (PS) and oligosaccharide (OS) base wine composition and concentration were found as the pressing cycle progressed. During the pressing cycle, the total PS concentration decreased by 31% (from 244 to 167mg/L) and 32% (from 201 to 136mg/L) in the Pinot meunier and Chardonnay wines respectively. The wine OS amounts varied between 97 and 139mg/L. The polysaccharide rich in arabinose and galactose (39-54%) and mannoproteins (38-55%) were the major PS in the base wines.
压榨分段是生产起泡基酒的重要步骤，可将不同质量的葡萄汁分离。在工业和实验室规模下，压榨过程中收集葡萄汁部分。压榨循环过程中，从自流汁和压榨汁中获得的黑皮诺和霞多丽香槟基酒在许多酿造参数上，从开始到最后一步都表现出强烈的差异。随着压榨循环的进行，多糖（PS）和低聚糖（OS）基酒成分和浓度发生显著变化。在压榨循环过程中，黑皮诺和霞多丽葡萄酒中总 PS 浓度分别下降了 31%（从 244 降至 167mg/L）和 32%（从 201 降至 136mg/L）。葡萄酒 OS 量在 97 至 139mg/L 之间变化。富含阿拉伯糖和半乳糖（39-54%）和甘露糖蛋白（38-55%）的多糖是基酒中的主要 PS。
