Gambuti Angelita, Picariello Luigi, Rinaldi Alessandra, Moio Luigi
Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy.
Biolaffort, Bordeaux, France.
Front Chem. 2018 Mar 15;6:63. doi: 10.3389/fchem.2018.00063. eCollection 2018.
Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.
在单宁（T）/花青素（A）比例各异的桑娇维塞葡萄酒中，研究了与氧化陈酿相关的酚类化合物、色泽特征、乙醛及蛋白质反应性单宁的变化。为此，选取了2016年份位于托斯卡纳的三个桑娇维塞葡萄园。为获得不同T/A比例的葡萄酒，每个酿造批次生产两种红葡萄酒：T/A比例较低的自流汁葡萄酒和T/A比例较高的压榨皮渣葡萄酒。共生产了六种T/A比例在5至23之间的葡萄酒。对每种葡萄酒进行氧化处理（四个饱和循环）。平均耗氧率和初始耗氧率（OCR）与VRF/mA（香草醛反应性黄烷/单体花青素）及T/A比例呈正相关，而OCR与葡萄酒中单体和总花青素含量呈负相关。A含量越高，总花青素和游离花青素的损失就越大。相对于相应的自流汁葡萄酒，在所有压榨葡萄酒中检测到聚合色素的产量显著降低。在进行氧气饱和循环后，检测到单宁对唾液蛋白的反应性逐渐降低。本实验所得结果表明，VRF/mA和T/A比例是在选择用于红酒较长保质期的抗氧化保护措施及合适的氧化水平之前需要评估的基本参数。
