Naviglio Daniele, Formato Andrea, Scaglione Giampiero, Montesano Domenico, Pellegrino Arcangelo, Villecco Francesco, Gallo Monica
Department of Chemical Sciences, University of Naples Federico II, via Cinthia; Monte S. Angelo Complex, 80126 Naples, Italy.
Department of Agricultural Science, University of Naples Federico II, Via Università 100, Portici, 80045 Naples, Italy.
Foods. 2018 Jul 6;7(7):107. doi: 10.3390/foods7070107.
This research aimed to determine the effects of cryo-maceration at different temperatures on polyphenol content during the winemaking process of Chardonnay wine. Samples of Chardonnay grapes were subjected to rapid cooling processes by direct injection of liquid CO₂ to obtain final temperatures of 10.0, 8.0, 6.0 and 4.0 °C and yield different batches of grape mash. Subsequently, each batch underwent the winemaking process to produce four different wines. The wines obtained were characterized by chemical analyses. We observed higher extraction of polyphenolic compounds with low-temperature cold maceration, particularly when the temperature was reduced from 10.0 to 6.0 °C. Conversely, when the temperature was reduced below 6.0 °C, the increase in polyphenol content in wine was negligible, whereas CO₂ consumption increased. Furthermore, a numerical simulation was performed to determine the pipe length, ₀, after which the temperature was constant. This condition is very important because it guarantees that after the length ₀, the thermodynamic exchange between liquid CO₂ and is complete, eliminating the possibility of liquid CO₂ pockets in the cyclone.
本研究旨在确定在霞多丽葡萄酒酿造过程中，不同温度下的冷浸渍对多酚含量的影响。通过直接注入液态二氧化碳对霞多丽葡萄样品进行快速冷却处理，以获得最终温度为10.0、8.0、6.0和4.0℃，从而得到不同批次的葡萄醪。随后，每一批次都进行葡萄酒酿造过程，以生产四种不同的葡萄酒。对所获得的葡萄酒进行化学分析表征。我们观察到低温冷浸渍能更高地提取多酚类化合物，尤其是当温度从10.0℃降至6.0℃时。相反，当温度降至6.0℃以下时，葡萄酒中多酚含量的增加可忽略不计，而二氧化碳消耗量增加。此外，进行了数值模拟以确定温度恒定后的管道长度₀。这种情况非常重要，因为它保证了在长度₀之后，液态二氧化碳与[具体物质，原文未明确]之间的热力交换完成，消除了旋风分离器中存在液态二氧化碳气穴的可能性。
