Ruiz-Bejarano M Jesús, Durán-Guerrero Enrique, Castro Remedios, Barroso Carmelo G, Rodríguez-Dodero M Carmen
Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
Foods. 2020 Apr 3;9(4):424. doi: 10.3390/foods9040424.
In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby.
在本研究中，采用气候箱作为替代方法来干燥葡萄干，并对所获得的甜型雪利酒的感官特征进行了评估。还考虑了其他重要因素，即葡萄品种、年份、酿造条件以及陈酿方法及其时长。当记录到暴雨天气时，与用阳光晒干的葡萄酿造的葡萄汁相比，在气候箱中在受控条件下干燥的葡萄所提取的葡萄汁的霉味强度更低。在低温下发酵的葡萄酒在柠檬酸和花香方面得分最高，并且比所有其他评估的葡萄酒更受青睐。在橡木桶中陈酿的葡萄酒比在橡木片存在下陈酿的葡萄酒以及未与任何木材接触陈酿的葡萄酒更受青睐。使用气候箱来干燥用于酿造甜葡萄酒的葡萄似乎是传统方法的一个有利替代方案，因为它允许对过程进行更精确的控制，从而获得从感官角度来看具有高价值的甜葡萄酒。
