Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
Food Chem. 2020 Jun 15;315:126307. doi: 10.1016/j.foodchem.2020.126307. Epub 2020 Jan 30.
The extraction of seed and skin tannins in wine has been investigated at three different grape maturity stages. For that, the tannins content and composition of seeds and skins at three different maturity stages were characterized. After that, an original approach of nanovinification was conducted. At each maturity stages, three winemaking modalities have been produced: (i) a control modality, (ii) a seed modality made of exclusively with seed and (iii) a skin modality made of exclusively with skins. The aim of this work is to describe and explain the seed tannins kinetics release in wine but also the impact of grape maturity on seed tannins extractability. For that, the evolution of seed and wine tannins content have been followed during the winemaking, from alcoholic fermentation to post-fermentative maceration.
本研究在三个不同的葡萄成熟阶段对葡萄酒中单宁的提取进行了研究。为此，对三个不同成熟阶段的种子和果皮中单宁的含量和组成进行了分析。然后，采用了一种新颖的纳米发酵方法。在每个成熟阶段，采用三种酿酒方式进行生产：（i）对照方式，（ii）仅由种子组成的种子方式，以及（iii）仅由果皮组成的果皮方式。本工作旨在描述和解释种子单宁在葡萄酒中的释放动力学，以及葡萄成熟度对种子单宁提取能力的影响。为此，在酿酒过程中，从酒精发酵到发酵后浸渍，跟踪种子和葡萄酒中单宁的含量变化。
