Rossetti Fabrizio, Merkyte Vakare, Longo Edoardo, Pavlic Branimir, Jourdes Michael, Teissedre Pierre-Louis, Boselli Emanuele
Department of Agricultural, Food, and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy.
Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy.
J Mass Spectrom. 2018 Sep;53(9):833-841. doi: 10.1002/jms.4262. Epub 2018 Aug 7.
The sensory properties, the phenolic composition, and the volatile profile of Chardonnay wine made in amphorae were compared with the wine obtained in large wooden barrels (2000 L) and small toasted barrels (225 L). Hierarchical cluster analysis and principal component analysis built on the phenolics and volatiles variables allowed to group effectively the samples according to the winemaking material used. In-amphorae wines showed more abundant catechin and caffeic acid and less abundant caftaric acid and trans-coutaric acid. Condensation reactions proceeded in the wood containers leading to esterification of organic acids with ethanol and alcohols, whereas in-amphorae wines were characterized by a higher content of free phenolic acids and higher volatile alcohols. Among the volatile compounds, ramified ethyl esters contributed mostly in samples made in small toasted barrels, whereas nonbranched ethyl esters contributed more for the samples made in large wooden tanks; higher alcohols contributed more for the in-amphorae wine. The sensory analysis showed negligible differences induced by the in-amphorae vinification with respect to the wooden one. Four variables could distinguish wines made in-amphorae compared with the other containers: solvent and acetone (SA), astringent/pungency (AP), fruity (FR), and color intensity (CI). The overall approach proposed here is promising for future developments of innovative types of Chardonnay wine blends.
将双耳陶罐酿造的霞多丽葡萄酒的感官特性、酚类成分和挥发性成分，与在大型木桶（2000升）和小型烘烤木桶（225升）中酿造的葡萄酒进行了比较。基于酚类和挥发性成分变量进行的层次聚类分析和主成分分析，能够根据所使用的酿酒材料有效地对样品进行分组。双耳陶罐酿造的葡萄酒中儿茶素和咖啡酸含量更高，而酒石酸和反式对香豆酸含量更低。木材容器中发生缩合反应，导致有机酸与乙醇和醇类发生酯化反应，而双耳陶罐酿造的葡萄酒的特点是游离酚酸含量较高，挥发性醇类含量较高。在挥发性化合物中，支链乙酯在小型烘烤木桶酿造的样品中贡献最大，而非支链乙酯在大型木桶酿造的样品中贡献更大；高级醇在双耳陶罐酿造的葡萄酒中贡献更大。感官分析表明，与木桶酿造相比，双耳陶罐酿造引起的差异可忽略不计。与其他容器相比，有四个变量可以区分双耳陶罐酿造的葡萄酒：溶剂和丙酮（SA）、涩味/辛辣味（AP）、果味（FR）和颜色强度（CI）。本文提出的整体方法对未来创新型霞多丽葡萄酒混酿的发展具有前景。
