Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
Food Res Int. 2020 Jan;127:108767. doi: 10.1016/j.foodres.2019.108767. Epub 2019 Oct 31.
This study assessed the feasibility of using a multiplatform approach; integrating untargeted fingerprinting of volatiles and targeted profiling of phenolic and oenological attributes (soluble solids, pH, titratable acidity and colour properties) coupled with chemometrics to understand complex (bio) chemical reactions occurring during Merlot red winemaking. The changes were investigated at three winemaking stages, starting from pre-maceration (PM), maceration-alcoholic fermentation (MAF) up to completion of malolactic fermentation (MLF). Merlot musts at PM were characterised by lighter colour and higher amount of green aroma-related volatiles. Completion of MAF led to increased extraction of anthocyanins, flavonols, and stilbenes, resulting in a more intense and darker fermenting juice. Furthermore, development of yeast-fermentation associated volatiles such as esters and alcohols was observed at this stage. The final wine, when MLF was completed, was rich in phenolic acids, esters, alcohols, and terpenes. The multiplatform analytical approach was effective to unravel the complex reactions throughout Merlot winemaking process and find relevant markers, which could help to predict expected quality attributes in the finished wine.
本研究评估了使用多平台方法的可行性；结合非靶向挥发性指纹图谱分析和靶向酚类和酿造学属性（可溶性固形物、pH 值、可滴定酸和颜色特性）分析，以及化学计量学，以了解梅洛红葡萄酒酿造过程中发生的复杂（生物）化学反应。在从预浸渍（PM）、浸渍-酒精发酵（MAF）到完成苹果酸-乳酸发酵（MLF）的三个酿造阶段研究了这些变化。PM 时的梅洛葡萄汁颜色较浅，与绿色香气相关的挥发性物质含量较高。MAF 的完成导致了更多的花色苷、类黄酮和白藜芦醇的提取，从而使发酵汁更加浓郁和深暗。此外，在这个阶段还观察到与酵母发酵相关的挥发性物质如酯类和醇类的发展。当 MLF 完成时，最终的葡萄酒富含酚酸、酯类、醇类和萜烯。多平台分析方法有效地揭示了梅洛葡萄酒酿造过程中的复杂反应，并找到了相关的标志物，这有助于预测成品葡萄酒的预期质量属性。
