Agroscope, Route de Duillier 50, 1260 Nyon, Switzerland.
Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland.
Molecules. 2021 Feb 25;26(5):1240. doi: 10.3390/molecules26051240.
Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems' effect on the wine, especially grape variety, stem state, how stems are incorporated, when they are added, and contact duration. Other rarely considered factors may also have an impact, including vintage and ripening conditions, which could affect the lignification of the stem.
通常被指责为给葡萄酒带来绿色香气和涩味，葡萄梗的使用也被经验证明可以提高一些葡萄酒的香气复杂性和新鲜感。尽管在不同的葡萄酒产区都有应用，但葡萄梗的使用在酒窖层面上仍然主要是实验性的。很少有研究专门针对发酵和浸渍过程中从葡萄梗中提取的化合物及其对葡萄汁和葡萄酒基质的潜在影响。我们确定了目前关于葡萄梗化学成分的知识，并列出了在浸渍过程中可能释放的化合物，以考虑它们的理论影响。此外，我们还调查了现有的研究，这些研究考察了单一葡萄梗或整串葡萄梗对葡萄酒质量的影响。许多参数影响葡萄梗对葡萄酒的影响，特别是葡萄品种、葡萄梗的状态、如何使用葡萄梗、何时添加以及接触时间。其他很少被考虑的因素也可能有影响，包括年份和成熟条件，这可能会影响葡萄梗的木质化程度。
