Muñoz-González Carolina, Pérez-Jiménez María, Pozo-Bayón María Ángeles
Instituto de investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), C/ Nicolás Cabrera, 9, 28049 Madrid, Spain.
Instituto de investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), C/ Nicolás Cabrera, 9, 28049 Madrid, Spain.
Food Res Int. 2020 Sep;135:109286. doi: 10.1016/j.foodres.2020.109286. Epub 2020 May 5.
The present work evaluated for the first time the influence of wine matrix composition on oral ester persistence. To do that, the in mouth behaviour (oral retention and persistence) of six esters was followed in nine individuals after they rinsed their mouths with four rosé wines presenting two levels (low and moderate) of ethanol (0.5% or 10% v/v) and polyphenols (402 ± 10 or 661 ± 33 mg gallic acid/L). Overall, polyphenols and specially, ethanol, affected the oral retention of esters and their subsequent oral persistence, in an individual, compound and concentration dependent manner. The wine with moderate ethanol and low polyphenol content and the wine with low ethanol and moderate polyphenol content presented an increased oral ester persistence respect to the control wine (low ethanol/polyphenol content). However, the wine with moderate ethanol/polyphenol content showed most likely a lower oral ester persistence compared to the rest of the wines. Thus, an interaction between ethanol and polyphenols at specific concentrations could reduce oral ester persistence, and likely the fruity character of wines. The information generated in this research can be used by winemakers to understand how different winemaking techniques, which might alter wine ethanol and polyphenol content, may also affect wine aroma quality.
本研究首次评估了葡萄酒基质成分对口腔中酯类留香的影响。为此，在9名个体用4种桃红葡萄酒漱口后，跟踪了6种酯类在口腔中的行为（口腔保留和留香），这4种桃红葡萄酒呈现出乙醇（0.5%或10% v/v）和多酚（402±10或661±33 mg没食子酸/L）的两个水平（低和中等）。总体而言，多酚尤其是乙醇，以个体、化合物和浓度依赖的方式影响酯类的口腔保留及其随后的口腔留香。乙醇含量中等且多酚含量低的葡萄酒以及乙醇含量低且多酚含量中等的葡萄酒，相对于对照葡萄酒（乙醇/多酚含量低），呈现出更高的口腔酯类留香。然而，乙醇/多酚含量中等的葡萄酒与其他葡萄酒相比，很可能具有较低的口腔酯类留香。因此，特定浓度下乙醇和多酚之间的相互作用可能会降低口腔酯类留香，并可能影响葡萄酒的果香特征。本研究产生的信息可供酿酒师了解不同的酿酒技术如何改变葡萄酒的乙醇和多酚含量，进而可能影响葡萄酒的香气质量。
