Instituto de Ciencias Químicas Aplicadas, Inorganic Chemistry and Molecular Material Center, Facultad de Ingeniería, Universidad Autónoma de Chile, Av. El Llano Subercaseaux 2801, San Miguel, Santiago 8910060, Chile.
Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, el Llano Subercaseaux 2801, San Miguel, Santiago 8910060, Chile.
Molecules. 2021 Jan 21;26(3):554. doi: 10.3390/molecules26030554.
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chemical composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene vessels, and clay jars in triplicate. Each vessel was used for alcoholic fermentation and the aging of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the lowest titratable acidity, most likely related to the observed release of inorganic compounds from the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition. Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides, while those made using cylindrical stainless-steel tanks showed the highest content of volatile compounds. Despite the observed differences, all of the vessels tested seem suitable for white wine production since every wine showed chemical features that corresponded with the quality standards of Sauvignon Blanc wines.
最近，在酿酒过程中使用替代橡木桶的方法变得越来越流行，但人们对它们对所产生葡萄酒的化学成分的影响知之甚少。为了解决这个问题，我们使用了三个相同的圆柱形不锈钢罐、椭圆形混凝土容器、椭圆形聚乙烯容器和陶罐来酿造同样的白苏维翁葡萄汁。每个容器都用于酒精发酵和酒渣陈酿。在混凝土容器中酿造的葡萄酒具有最高的 pH 值和最低的可滴定酸度，这很可能与从混凝土壁上观察到的无机化合物释放有关。容器对葡萄酒的颜色和酚类组成几乎没有影响。在陶罐中酿造的葡萄酒具有最高的浑浊度和最高的可溶性多糖含量，而使用圆柱形不锈钢罐酿造的葡萄酒则具有最高的挥发性化合物含量。尽管观察到了差异，但所有测试的容器似乎都适合白葡萄酒的生产，因为每种葡萄酒都表现出与白苏维翁葡萄酒质量标准相对应的化学特征。
