Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy.
Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France.
Molecules. 2021 Jul 7;26(14):4133. doi: 10.3390/molecules26144133.
In the production of red wines, the pressing of marcs and extended maceration techniques can increase the extraction of phenolic compounds, often imparting high bitterness and astringency to finished wines. Among various oenological products, mannoproteins have been shown to improve the mouthfeel of red wines. In this work, extended maceration (E), marc-pressed (P), and free-run (F) Sangiovese wines were aged for six months in contact with three different commercial mannoprotein-rich yeast extracts (MP, MS, and MF) at a concentration of 20 g/hL. Phenolic compounds were measured in treated and control wines, and sensory characteristics related to the astringency, aroma, and colour of the wines were studied. A multivariate analysis revealed that mannoproteins had a different effect depending on the anthocyanin/tannin (A/T) ratio of the wine. When tannins are strongly present (extended maceration wines with A/T = 0.2), the MP conferred mouthcoating and soft and velvety sensations, as well as colour stability to the wine. At A/T = 0.3, as in marc-pressed wines, both MF and MP improved the mouthfeel and colour of Sangiovese. However, in free-run wine, where the A/T ratio is 0.5, the formation of polymeric pigments was allowed by all treatments and correlated with silk, velvet, and mouthcoat subqualities. A decrease in bitterness was also obtained. Commercial mannoproteins may represent a way to improve the mouthfeel and colour of very tannic wines.
在红葡萄酒的酿造过程中，压榨葡萄皮渣和延长浸皮时间等技术可以增加酚类化合物的提取，通常会给成酒带来较高的苦味和涩味。在各种葡萄酒产品中，甘露聚糖蛋白已被证明可以改善红葡萄酒的口感。在这项工作中，延长浸皮（E）、压榨葡萄皮渣（P）和自流酒（F）桑娇维塞葡萄酒在与三种不同的商业甘露聚糖蛋白丰富的酵母提取物（MP、MS 和 MF）接触下陈酿 6 个月，浓度为 20 g/hL。测定了处理和对照葡萄酒中的酚类化合物，并研究了与葡萄酒涩味、香气和颜色相关的感官特征。多元分析表明，甘露聚糖蛋白的作用取决于葡萄酒中花青素/单宁（A/T）的比例。当单宁含量较高时（延长浸皮葡萄酒 A/T=0.2），MP 赋予葡萄酒覆盖感和柔软、天鹅绒般的质感，以及颜色稳定性。在 A/T=0.3 时，如在压榨葡萄皮渣葡萄酒中，MF 和 MP 均能改善桑娇维塞葡萄酒的口感和颜色。然而，在自流酒中，A/T 比为 0.5，所有处理都允许形成聚合色素，并与丝绸、天鹅绒和覆盖感等次级感官特性相关。苦味也有所降低。商业甘露聚糖蛋白可能是改善高单宁葡萄酒口感和颜色的一种方法。
