South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.
South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.
Food Res Int. 2021 Dec;150(Pt A):110697. doi: 10.1016/j.foodres.2021.110697. Epub 2021 Sep 3.
Phenolic composition of young red wines has been shown to play an important role in their ageing potential. Therefore, the modulation of phenolic extraction during maceration may influence the subsequent phenolic evolution of these wines. The present work aimed to evaluate the impact of three different maceration times on the phenolic levels and evolution observed over time, using spectrophotometric and chromatography methods, and the effect on the aroma, taste, and mouthfeel sensory properties using Projective Mapping. Additionally, grape cell wall deconstruction was monitored during the extended maceration phase by GC-MS and Comprehensive Comprehensive Microarray Polymer Profiling (CoMPP). Our findings demonstrated that longer maceration times did not always correspond to an increase in wine phenolic concentration, although the level of complexity of these molecules seemed to be higher. Additionally, continuous depectination and possible solubilisation of the pectin is observed during the extended maceration which may be influencing the sensory perception of these wines. Maceration time was also shown to influence the evolution of the polymeric fraction and sensory perception of the wines.
年轻红葡萄酒的酚类组成被证明在其陈酿潜力中起着重要作用。因此，在浸渍过程中调节酚类物质的提取可能会影响这些葡萄酒随后的酚类物质的演变。本研究旨在使用分光光度法和色谱法评估三种不同浸渍时间对随时间观察到的酚类水平和演变的影响，并使用投影映射评估对香气、口感和口感感官特性的影响。此外，通过 GC-MS 和综合综合微阵列聚合物分析（CoMPP）监测延长浸渍阶段的葡萄细胞壁解构。我们的研究结果表明，较长的浸渍时间并不总是对应于葡萄酒酚类浓度的增加，尽管这些分子的复杂程度似乎更高。此外，在延长浸渍过程中，pectin 不断去酯化和可能的溶解，这可能会影响这些葡萄酒的感官感知。浸渍时间也被证明会影响聚合物部分的演变和葡萄酒的感官感知。
