Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon.
Lebanese Agricultural Research Institute, Fanar Station, P.O. Box 90-1965, Jdeidet El-Metn, Fanar, Lebanon.
Molecules. 2019 Aug 5;24(15):2845. doi: 10.3390/molecules24152845.
The effect of maceration time and temperature on the phenolic compounds of Syrah grape musts was studied. Pre-fermentation cold (10 °C) and heat maceration (60, 70 and 80 °C) were applied and compared to traditional maceration (control, 25 °C). The macerations were monitored and the kinetic profile of the maceration was studied by taking samples at 0, 2, 4, 8, 24 and 48 h. The results showed that heat treatment had the most significant effect on the extraction of total polyphenol. A significant loss of anthocyanin content was observed when the maceration was extended beyond eight hours at high temperatures, while longer maceration times seemed to favor the extraction of tannins. A principal component analysis showed that independently of the vinification technique, and for the same grape varieties, different winegrowing regions and harvest years affected the phenolic composition of the grape skin.
本研究考察了浸渍时间和温度对西拉葡萄醪中酚类物质的影响。采用预发酵低温（10°C）和高温浸渍（60、70 和 80°C），并与传统浸渍（对照，25°C）进行了比较。浸渍过程中进行了监测，并通过在 0、2、4、8、24 和 48 h 时取样来研究浸渍的动力学曲线。结果表明，热处理对总多酚的提取有最显著的影响。在高温下，当浸渍时间超过 8 小时时，花色苷含量会显著下降，而较长的浸渍时间似乎有利于单宁的提取。主成分分析表明，无论酿造技术如何，对于相同的葡萄品种，不同的葡萄酒产区和收获年份都会影响葡萄皮的酚类组成。
