Pham Duc-Truc, Ristic Renata, Stockdale Vanessa J, Jeffery David W, Tuke Jonathan, Wilkinson Kerry
The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia; Treasury Wine Estate, 97 Sturt Highway, PMB 1, Nuriootpa, SA 5352, Australia.
Food Chem. 2020 Apr 20;325:126869. doi: 10.1016/j.foodchem.2020.126869.
Worldwide, winemakers are increasingly adopting alcohol management strategies to counter the higher wine ethanol concentrations observed over the past ~30 years. Wines with high ethanol levels exhibit increased 'hotness' on the palate, which is generally considered to negatively impact wine quality. This study investigated changes in the chemical and sensory profiles of five Cabernet Sauvignon wines following their partial dealcoholization by reverse osmosis-evaporative perstraction (RO-EP). Descriptive analysis (DA) of wine before and after RO-EP treatment indicated dealcoholization did not strongly affect wine aroma and flavor, consistent with the small changes observed in wine chemical composition. However, significant differences in the perception of wine palate attributes were observed, with dealcoholized wines found to exhibit lower acidity, sweetness, bitterness, saltiness and/or body. Astringency was enhanced following partial dealcoholization of one wine, but diminished in another. Sensory trials were also undertaken to determine the optimal ethanol concentration of wines, or the 'alcohol sweetspot'. Two approaches to alcohol sweetspotting of dealcoholized wines were evaluated, together with two methods of statistical analysis, chi-squared goodness of fit and one proportion tests.
在全球范围内，酿酒师越来越多地采用酒精管理策略，以应对过去约30年中观察到的葡萄酒乙醇浓度升高的情况。乙醇含量高的葡萄酒在口感上表现出更强的“灼热感”，一般认为这会对葡萄酒质量产生负面影响。本研究调查了五款赤霞珠葡萄酒通过反渗透-蒸发渗透汽化（RO-EP）进行部分脱醇后其化学和感官特征的变化。对RO-EP处理前后葡萄酒的描述性分析（DA）表明，脱醇对葡萄酒的香气和风味影响不大，这与葡萄酒化学成分的微小变化一致。然而，在葡萄酒口感属性的感知上观察到了显著差异，脱醇葡萄酒的酸度、甜度、苦味、咸味和/或酒体较低。一款葡萄酒部分脱醇后涩味增强，但另一款则减弱。还进行了感官试验，以确定葡萄酒的最佳乙醇浓度，即“酒精最佳点”。评估了脱醇葡萄酒酒精最佳点的两种方法，以及两种统计分析方法，卡方拟合优度检验和单比例检验。
