不同包装形式下干白葡萄酒的感官特性与挥发性成分
Sensory attributes and volatile composition of a dry white wine under different packing configurations.
作者信息
Moreira N, Lopes P, Ferreira H, Cabral M, Guedes de Pinho P
机构信息
1UCIBIO@REQUIMTE/Laboratório de Toxicologia, Departamento de Ciências Biológicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.
2CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
出版信息
J Food Sci Technol. 2018 Jan;55(1):424-430. doi: 10.1007/s13197-017-2910-3. Epub 2017 Nov 1.
The aim of this work was to study the effect of different configurations of packaging on the volatile composition and sensory properties of a white wine. Certain oenological parameters were also evaluated. Bag-in-box (BIB) and glass bottles sealed with two different cork stoppers, natural and Neutrocork (technical), were used in the experiments. Analysis were carried out before packaging and after 3, 6 and 12 months of storage. Results showed that wines packaged in BIB presented higher levels of brown color than wines in bottles sealed with corks. In all packaging configurations, the content of free SO decreased with storage time; however, BIB wines showed a lower content of free SO than bottle wines during 12 months. Moreover, wines under BIB presented a significant lower amount of 2-phenylethanol, 2-phenylethyl acetate, isoamyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, linalool and β-damascenone than bottled wines.
这项工作的目的是研究不同包装形式对一款白葡萄酒挥发性成分和感官特性的影响。还评估了某些酿酒工艺参数。实验中使用了盒中袋（BIB）包装以及用两种不同软木塞（天然软木塞和Neutrocork技术软木塞）密封的玻璃瓶。在包装前以及储存3个月、6个月和12个月后进行分析。结果表明，与用软木塞密封的瓶装葡萄酒相比，采用BIB包装的葡萄酒呈现出更高的棕色程度。在所有包装形式中，游离二氧化硫的含量随储存时间下降；然而，在12个月的储存期内，BIB包装的葡萄酒游离二氧化硫含量低于瓶装葡萄酒。此外，与瓶装葡萄酒相比，BIB包装的葡萄酒中2-苯乙醇、乙酸苯乙酯、乙酸异戊酯、丁酸乙酯、己酸乙酯、辛酸乙酯、芳樟醇和β-大马酮的含量显著更低。
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