Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Food Res Int. 2018 Jul;109:138-148. doi: 10.1016/j.foodres.2018.04.037. Epub 2018 Apr 18.
The present work seeks to define the "green character" of red wines and characterise the groups of molecules potentially involved in that perception. Fifty-four wines were screened by wine experts for different levels of green character. Six different phenolic fractions were obtained by liquid chromatography (LC) and further submitted to sensory and chemical characterisation. The volatile fraction was screened by semipreparative LC, Gas Chromatography-Olfactometry (GC-O) and quantitative analysis. The green character was linked to vegetal aroma, astringency, green and dry tannins according to experts of the Somontano region. Non-volatile fractions containing tannins with mean degree of polymerisation of ten and smaller anthocyanin-derivative pigments (<tetramers) imparted astringency-related sensations such as dryness and stickiness, respectively. No specific aroma compounds were identified in the GC-O study of green wines, however the wines contained significantly higher levels of fusel alcohols. The interaction between isoamyl alcohol and the anthocyanin-derivative fraction and/or tannins is suggested to be involved in the formation of green character in red wines.
本工作旨在定义红葡萄酒的“绿色特征”，并表征可能参与这种感知的分子群。54 种葡萄酒由葡萄酒专家筛选出不同程度的绿色特征。通过液相色谱（LC）获得了六个不同的酚类馏分，然后对其进行感官和化学特性分析。通过半制备液相色谱、气相色谱-嗅觉测定法（GC-O）和定量分析筛选挥发性馏分。绿色特征与植物香气、涩味、绿色和干燥单宁有关，这是索蒙塔诺地区的专家们的共识。含有聚合度为十及以下的单宁和较小的花色苷衍生物色素（<四聚体）的非挥发性馏分分别赋予涩味相关的感觉，如干燥和粘性。然而，在对绿色葡萄酒的 GC-O 研究中没有鉴定出特定的香气化合物，但这些葡萄酒中含有明显更高水平的杂醇醇。醇和花色苷衍生物部分和/或单宁之间的相互作用被认为参与了红葡萄酒中绿色特征的形成。
