Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015 Conegliano, TV, Italy.
Food Chem. 2021 May 15;344:128658. doi: 10.1016/j.foodchem.2020.128658. Epub 2020 Nov 27.
The Italian grape pomace distillate grappa is often refined by ageing in wooden barrels. Chemical changes of the volatile profile of two samples produced from a Cabernet Sauvignon/Merlot blend and Prosecco pomace both at two ethanol contents (55% and 68%) were studied during one-year ageing in cherry and oak barriques. Grappa variety, ethanol content and barrel type strongly affected the volatiles profile of the distillates. Oak-aged grappa contained 10-fold the wood volatiles of the cherry-aged one, but the latter had higher levels of syringaldehyde, coniferaldehyde, and 3,4,5-trimethoxyphenol; 55% ethanol extracted higher levels of wood compounds and ethoxy-compounds were higher in the 68%-ethanol distillates. Prosecco grappa extracted higher wood compounds and showed no significant changes in the levels of fruity/floral esters and terpenols. Findings of this study can be also useful in the development of new ageing processes of distillates for which cherry barrels are still not used (e.g., brandy and whisky).
意大利葡萄渣白兰地通常通过在木桶中陈酿来精制。研究了两种用赤霞珠/梅洛混合葡萄渣和普罗塞克葡萄渣制成的样品在樱桃和橡木桶中陈酿一年期间，在两种乙醇含量（55%和 68%）下挥发性成分的化学变化。葡萄渣品种、乙醇含量和桶类型强烈影响馏出物的挥发性成分。橡木陈酿的葡萄渣中木质挥发物含量是樱桃陈酿的 10 倍，但后者的丁香醛、松柏醛和 3,4,5-三甲氧基苯酚含量较高；55%乙醇提取的木质化合物含量较高，68%乙醇馏出物中的乙氧基化合物含量较高。普罗塞克葡萄渣提取了更高水平的木质化合物，果香/花香酯和萜烯醇的水平没有明显变化。本研究的结果对于开发仍未使用樱桃桶的馏酒的新陈酿工艺也可能有用（例如白兰地和威士忌）。
