Food Color and Quality Laboratory, Section of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Current address: Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Departamento de Fitotecnia,4 7002-554 Évora Apartado, Portugal.
Molecules. 2020 Feb 11;25(4):774. doi: 10.3390/molecules25040774.
The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding the common color loss of red wines elaborated in warm climates. American oak wood byproducts added were previously classified by hyperspectral image analysis according to the amount of phenolic compounds transferred to the extraction media. After that, wines were elaborated under different maceration conditions by applying only one proportion of wood (12 g L) and two different maceration procedures (simple and double addition) and were compared with a traditionally macerated Syrah red wine (CW, no wood addition). Results proved the effectiveness of the moderate postfermentative addition of oak wood byproducts to stabilize the color of wines and to provoke lower color modification along the time, producing color wines chromatically more stable for a better aging. In the case of double addition, the adsorption of the pigments during the maceration presents a stronger effect on the color than copigmentation and polymerization by cause of the copigments extracted from the wood.
研究了发酵后添加美国橡木桶废料对西拉（Syrah）红葡萄酒酚类组成和颜色质量的影响，这是一种环境可持续的替代传统酿酒方法的选择，可避免在温暖气候下酿造的红葡萄酒常见的颜色损失。添加的美国橡木桶副产物是根据转移到提取介质中的酚类化合物的量，通过高光谱图像分析预先分类的。然后，通过仅应用一种木材比例（12 g/L）和两种不同的浸渍程序（简单和双重添加），在不同的浸渍条件下酿造葡萄酒，并与传统浸渍的西拉红葡萄酒（CW，无木材添加）进行比较。结果证明，适度的发酵后添加橡木桶副产物可有效稳定葡萄酒的颜色，并随着时间的推移降低颜色的变化，产生颜色更稳定的葡萄酒，有利于更好的陈酿。在双重添加的情况下，由于从木材中提取的共色素，在浸渍过程中色素的吸附对颜色的影响比共色素和聚合作用更强。
