Tarko Tomasz, Duda-Chodak Aleksandra, Sroka Paweł, Siuta Małgorzata
Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, Poland.
Int J Food Sci. 2020 Mar 27;2020:7902974. doi: 10.1155/2020/7902974. eCollection 2020.
The purpose of this review was to collect and systematize information on the role and importance of oxygen in winemaking. Both the positive and negative effects of oxygen are presented and discussed throughout the text. The review characterizes the subsequent stages of the wine production process, during which oxygen comes into contact with fruits, must, and finally wine. The impact of oxygen on the growth and metabolism of yeast, on the activity of enzymes, and on the final quality of wine was presented. The discussion of the effect of oxygen presence on the taste, aroma, colour, and stability contains a detailed description of changes of volatile compounds, polyphenols, and other important components of wine that take place in the presence of oxygen in both white and red wines. New techniques based on the use of oxygen to obtain the desired sensory characteristics of wine were also presented.
本综述的目的是收集并系统整理有关氧气在酿酒过程中的作用和重要性的信息。文中阐述并讨论了氧气的正面和负面影响。该综述描述了葡萄酒生产过程的后续阶段，在此期间氧气与水果、葡萄汁，最终与葡萄酒接触。介绍了氧气对酵母生长和代谢、酶活性以及葡萄酒最终品质的影响。关于氧气存在对葡萄酒口感、香气、颜色和稳定性的影响的讨论，详细描述了白葡萄酒和红葡萄酒在有氧气存在的情况下挥发性化合物、多酚和葡萄酒其他重要成分的变化。还介绍了基于使用氧气来获得葡萄酒所需感官特性的新技术。
