Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy; AEB S.p.A., Via Vittorio Arici 104, 25134 Brescia, Italy.
Food Chem. 2020 Aug 1;320:126633. doi: 10.1016/j.foodchem.2020.126633. Epub 2020 Mar 18.
In winemaking, exogenous tannins are added before maceration to improve future wine color characteristics derived from extracted grape anthocyanins. The study aimed to investigate the relation between different grape varieties, selected according to their anthocyanin profile, and the effect of five exogenous tannin formulations differing in origin and chemical features. Anthocyanin content, polymeric pigments, and color traits were assessed during a 72-hour skin simulated maceration. Grape skin-derived tannins increased color intensity (up to one unit) and polymeric pigments formation (up to 6.5%) in malvidin-prevalent Merlot and Cabernet sauvignon, with different extent depending on the anthocyanin richness. Grape seed-derived and ellagic formulations favored the pigment polymerization, the first in Nebbiolo and Sangiovese (up to 8.2%), which are characterized by high ratios of disubstituted anthocyanins, and the latter in malvidin-rich Syrah and Aglianico (up to 5%). A positive effect of quebracho regarded the defense of anthocyanin forms, particularly in Sangiovese and Nebbiolo.
在酿酒过程中，通常在浸皮前加入外源单宁，以改善由提取的葡萄花色素苷衍生而来的未来葡萄酒的颜色特征。本研究旨在探讨根据花色苷图谱选择的不同葡萄品种与五种不同来源和化学性质的外源单宁制剂之间的关系。在为期 72 小时的果皮模拟浸皮过程中，评估了花色苷含量、聚合色素和颜色特征。在以矢车菊素为主的梅洛和赤霞珠葡萄中，果皮来源的单宁增加了颜色强度（高达一个单位）和聚合色素的形成（高达 6.5%），具体程度取决于花色苷的丰富度。葡萄籽和鞣花酸来源的单宁制剂有利于聚合色素的形成，其中前者在富含矢车菊素的内比奥罗和桑娇维塞（高达 8.2%）中效果更为明显，这两个品种的二取代花色苷比例较高，而后者在富含矢车菊素的西拉和阿格利科（高达 5%）中效果更为明显。巴尔萨木提取物对花色苷的保护作用明显，特别是在桑娇维塞和内比奥罗中。
