Department of Enology, Hochschule Geisenheim University, Von-Lade-Str 1, 65366 Geisenheim, Germany.
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Str 1, 65366 Geisenheim, Germany.
Molecules. 2021 Oct 16;26(20):6256. doi: 10.3390/molecules26206256.
Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO level and dissolved O in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory quality. At the same time, lowering of the SO level in wine has been a hot topic in recent years. In the current work, we investigated how Riesling wine evolved on the molecular level in warm (25 °C) and cool (15 °C) conditions depending on the SO level in the wine (, and ), flushing of the bottle's headspace with CO and three types of stoppers (, and ) with different OIR levels (0.8-1.3 mg) and OTR levels (0.3-0.4 mg/year). It was demonstrated that the evolution of primary and secondary aromas, wine color and low molecular weight sulfur compounds (LMWSCs) during the two years of aging mainly depended on the storage temperature. Variation in the SO level and CO in the headspace affected mostly certain LMWSCs (HS, MeSH) and β-damascenone. New aspects of C-norisprenoids and monoterpenoids behavior in Riesling wine with different levels of SO and O were discussed. All three types of stoppers showed very close wine preservation properties during the two years of storage. The sensory analysis revealed that, after only six months, the warm stored wines with a level were more oxidized and different from the samples with and SO levels. A similar tendency was also observed for the cool stored samples.
储存温度是影响葡萄酒陈酿的最重要因素之一。与装瓶参数（瓶塞类型、SO2 水平和溶解氧）一起，它们决定了葡萄酒的陈化速度、达到最佳状态和感官质量下降的速度。同时，近年来，葡萄酒中 SO2 水平的降低一直是一个热门话题。在当前的工作中，我们研究了雷司令葡萄酒在温暖（25°C）和凉爽（15°C）条件下，根据葡萄酒中的 SO2 水平（、和）、用 CO2 冲洗瓶颈空间、三种不同 OIR 水平（0.8-1.3mg）和 OTR 水平（0.3-0.4mg/年）的瓶塞（、和）如何在分子水平上演变。结果表明，两年陈酿过程中，主要香气、次要香气、葡萄酒颜色和低分子量硫化合物（LMWSCs）的演变主要取决于储存温度。SO2 水平和瓶内空间中的 CO2 的变化主要影响某些 LMWSCs（HS、MeSH）和β-大马酮。讨论了不同 SO2 和 O 水平的雷司令葡萄酒中 C-法呢烯和单萜的新行为。在两年的储存过程中，三种瓶塞均表现出非常接近的葡萄酒保存特性。感官分析表明，仅在六个月后，储存温度较高且 SO2 水平为的葡萄酒就会被氧化，与 SO2 水平为和的样品不同。在凉爽储存的样品中也观察到了类似的趋势。
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