Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia.
Appl Microbiol Biotechnol. 2020 Jun;104(11):4737-4755. doi: 10.1007/s00253-020-10558-3. Epub 2020 Apr 13.
The quality of red wine is dependent on the presence not only of volatile compounds that influence wine aroma but also on phenolic compounds due to their impact on mouthfeel, colour, flavour and ageing potential. Whereas wine aroma arises from the grapes, action of microorganisms and maturation phenomena, red wine phenolics are predominantly found in the grape berry skins and seeds and are extracted during maceration into the fermenting must (i.e. grape solids and juice). Thus, although every step in winemaking has a significant impact on the outcome of the finished product, it can be considered that fermentation and the ensuing extraction of grape components are the most critical value adding step in the process. This mini-review examines such aspects, and against this backdrop, considers the need for improvements to fermentation control during wine production, to optimise the outcome of extraction from grape solids. Specifically, there is interest in modulating and forecasting wine composition based on grape specifications, and with this, the ability to regulate winery production practices to achieve target quality specifications. Such predictions and measures are proposed to help winemakers adapt to emerging issues associated with climate change. KEY POINTS: • Definition and description of important grape metabolites extracted during winemaking. • Description of processes influencing development and extraction of grape components. • Includes key aspects related to vineyard, harvesting, winemaking, and ageing. • Covers future trends regarding extrac Mini-Reviewtion, climate change and production efficiency.
红葡萄酒的质量不仅取决于影响葡萄酒香气的挥发性化合物，还取决于酚类化合物，因为它们会影响口感、颜色、风味和陈酿潜力。虽然葡萄酒的香气源于葡萄、微生物的作用和成熟现象，但红葡萄酒酚类主要存在于葡萄浆果的果皮和种子中，并在浸渍过程中（即葡萄固体和果汁）提取到发酵汁中。因此，尽管酿酒过程中的每一步都对最终产品的结果有重大影响，但可以认为发酵和随后的葡萄成分提取是该过程中最关键的增值步骤。本篇综述考察了这些方面，并在此背景下，考虑了在葡萄酒生产过程中改进发酵控制以优化从葡萄固体中提取的必要性。具体来说，人们对基于葡萄规格来调节和预测葡萄酒成分感兴趣，并希望能够调节酿酒厂的生产实践以达到目标质量规格。这些预测和措施旨在帮助酿酒师适应与气候变化相关的新出现的问题。关键点：• 在酿酒过程中提取的重要葡萄代谢物的定义和描述。• 描述影响葡萄成分发展和提取的过程。• 包括与葡萄园、收获、酿酒和陈酿有关的关键方面。• 涵盖与气候变化和生产效率有关的未来趋势。
