Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Alessandria, Italy.
Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Alessandria, Italy; CREA Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca Viticultura ed Enologia (CREA-VE), Asti, Italy.
Food Res Int. 2019 Feb;116:566-577. doi: 10.1016/j.foodres.2018.08.075. Epub 2018 Aug 27.
The study of wine evolution during bottle aging is an important aspect of wine quality. Ten different red wines (Vitis vinifera) from Piedmont region were analysed 3 months after bottling and after a further 48 month conservation in a climate controlled wine cellar kept at a constant/controlled temperature of 12 °C. Two white wines (Vitis vinifera) were included in this study for comparison purposes. White wines were analysed 3 months after bottling and after further 24 months of bottle aging in the same climate controlled wine cellar. Metabolite changes during this period were evaluated using H NMR spectroscopy combined with statistical analysis. Metabolite variations due to wine aging were minimal compared to those that resulted from a different wine type and wine geographical origin. Therefore, it was necessary to remove this source of variability to discriminate between fresh and refined samples. The storage at low and controlled temperature for 2 or 4 years permitted a slow but progressive evolution of all wines under investigation. 1H NMR spectroscopy, implemented with statistical data analysis, allowed identifying and differentiating wine samples from the two aging stages. In most wines, a decrease in organic acids (lactic acid, succinic acid and tartaric acid) and an increase in esters (ethyl acetate and ethyl lactate) was observed. Catechin and epicatechin decreased during aging in all wines while gallic acid increased in almost all red wines.
对瓶陈过程中葡萄酒演变的研究是葡萄酒质量的一个重要方面。10 种不同的皮埃蒙特（Piedmont）地区红葡萄酒（Vitis vinifera）在装瓶后 3 个月和在气候受控酒窖中进一步陈酿 48 个月后进行了分析，酒窖的恒定/受控温度保持在 12°C。为了进行比较，这项研究还包括了 2 种白葡萄酒（Vitis vinifera）。白葡萄酒在装瓶后 3 个月和在同一气候受控酒窖中进一步陈酿 24 个月后进行了分析。在此期间，使用 1H NMR 光谱结合统计分析评估了代谢物的变化。与不同葡萄酒类型和葡萄酒产地来源导致的变化相比，葡萄酒陈酿过程中的代谢物变化很小。因此，有必要消除这种变化来源，以区分新鲜和精制样品。在低温和受控温度下储存 2 年或 4 年，可以使所有受调查葡萄酒缓慢但持续地进化。1H NMR 光谱结合统计数据分析，允许识别和区分两个陈酿阶段的葡萄酒样品。在大多数葡萄酒中，观察到有机酸（乳酸、琥珀酸和酒石酸）减少，酯（乙酸乙酯和乳酸乙酯）增加。儿茶素和表儿茶素在所有葡萄酒的陈酿过程中减少，而没食子酸在几乎所有红葡萄酒中增加。
