Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
Food Chem. 2020 Oct 30;328:127040. doi: 10.1016/j.foodchem.2020.127040. Epub 2020 May 14.
Wine ageing in barrels is conditioned, among other factors, by the amount of oxygen received during this process, which thus impacts its final properties. The aim of this study was to evaluate the effect of oxygen on wine colour during ageing in barrels and bottles during different times. The use of barrels with different and known rates of oxygenation allows the effect of different oxygenation conditions throughout the process in barrels and its later evolution in bottles. A simulation process of ageing in bottles was used to study the impact of bottling in wines after differing ageing periods in barrels. The study of winés oxygen consumption capacity has been tied to colour modifications during ageing in barrels and bottles. Wines aged in barrels with a high oxygenation rate showed greater avidity to consume oxygen taking less time to consume that available, which is reflected in a greater increase in colour intensity.
在桶中陈酿葡萄酒的过程中，除其他因素外，还受到在这个过程中接收的氧气量的影响，从而影响其最终特性。本研究的目的是评估在不同时间在桶和瓶中陈酿过程中氧气对葡萄酒颜色的影响。使用具有不同和已知氧化速率的桶，可以在桶中不同的氧化条件下以及在瓶中随后的演化过程中产生影响。使用瓶中陈酿的模拟过程来研究在桶中陈酿不同时间后装瓶对葡萄酒的影响。对葡萄酒耗氧量的研究与桶和瓶中陈酿过程中的颜色变化有关。在高氧化速率的桶中陈酿的葡萄酒表现出更大的吸氧能力，消耗可用氧气的时间更短，这反映在颜色强度的更大增加上。
