Guerrini Lorenzo, Masella Piernicola, Angeloni Giulia, Sacconi Andrea, Calamai Luca, Parenti Alessandro
Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Università degli Studi di Firenze, Piazzale delle Cascine 16, 50144 Firenze, Italy.
Foods. 2020 Oct 19;9(10):1496. doi: 10.3390/foods9101496.
The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. The wine samples fermented under slight overpressure conditions were found to be significantly different from the control samples produced at atmospheric pressure in relation to several chemical compounds. Concentrations of many esters (i.e., isoamyl acetate, ethyl acetate, ethyl hexanoate, hexyl acetate, ethyl dodecanoate, and ethyl tetradecanoate), and acids (i.e., hexanoic acid, octanoic acid, and decanoic acid) increased, while concentrations of two acids (i.e., isobutyric and isovaleric acid) decreased. These differences, notably the higher concentration of esters, are usually associated with a more intense fruity attribute. Triangular sensory tests revealed that the significant chemical differences were also perceivable; hence, introducing a slight pressure increase during the alcoholic fermentation could be a useful tool in managing the aroma profile of wine.
本研究测试了发酵过程中压力轻微增加（从0至1巴）对葡萄酒香气特征的影响。使用商业干酵母在没有浆果果皮的桑娇维塞果汁上进行发酵。发现在轻微超压条件下发酵的葡萄酒样品与在大气压下生产的对照样品在几种化合物方面存在显著差异。许多酯（即乙酸异戊酯、乙酸乙酯、己酸乙酯、乙酸己酯、十二酸乙酯和十四酸乙酯）和酸（即己酸、辛酸和癸酸）的浓度增加，而两种酸（即异丁酸和异戊酸）浓度降低。这些差异，尤其是酯类浓度较高，通常与更浓郁的果香特征相关。三角感官测试表明，显著的化学差异也是可以感知的；因此，在酒精发酵过程中引入轻微的压力增加可能是控制葡萄酒香气特征的一种有用方法。
