Pfahl Leonard, Catarino Sofia, Fontes Natacha, Graça António, Ricardo-da-Silva Jorge
LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
CeFEMA-Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal.
Foods. 2021 Jul 20;10(7):1669. doi: 10.3390/foods10071669.
Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak () barrels, from four cooperages, for 12 months. The resulting wines were evaluated for chromatic characteristics, anthocyanin-related parameters, total phenols, flavonoids and non-flavonoids phenols, flavanol monomers, and oligomeric and polymeric proanthocyanidins. PCA and ANOVA were applied to investigate the relationships between barrels and to assess cooperage and individual barrel effect. Three cooperages influenced the wine similarly during aging. Anthocyanin-related parameters showed the highest variation, 25-37%, other phenolics varied 3-8.5%, and with two exceptions, chromatic characteristics changed 1.7-3%. The relationship between the number of barrels and the expected variation for each analytical parameter was calculated, as reference for future measurements involving barrel lots, either in wine production or experimental design.
在相似酒桶中陈酿的葡萄酒常常会出现感官特征的显著变化。针对葡萄酒酿造中最重要的酚类化合物，研究了桶陈葡萄酒的桶间差异。一种红葡萄酒在来自四个制桶厂的49个中度烘烤橡木桶中陈酿12个月。对所得葡萄酒的色泽特征、花青素相关参数、总酚、黄酮类和非黄酮类酚、黄烷醇单体以及寡聚和聚合原花青素进行了评估。应用主成分分析（PCA）和方差分析（ANOVA）来研究桶之间的关系，并评估制桶厂和单个桶的影响。在陈酿过程中，三个制桶厂对葡萄酒的影响相似。花青素相关参数的变化最大，为25%-37%，其他酚类物质的变化为3%-8.5%，除两个例外，色泽特征的变化为1.7%-3%。计算了桶的数量与每个分析参数预期变化之间的关系，作为未来葡萄酒生产或实验设计中涉及大量酒桶测量的参考。
