Departamento de Química Analítica, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004 Ourense, Spain.
Departamento de Sistemas Agrícolas, Forestales y Medio Ambiente, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain.
Molecules. 2022 Jan 26;27(3):810. doi: 10.3390/molecules27030810.
Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatography (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alcohol in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties.
澄清的目的是去除引起浑浊的颗粒、可氧化的多酚，并消除多余的蛋白质。然而，过度澄清葡萄汁可能会导致挥发性化合物浓度降低，并因此改变葡萄酒的感官特性。因此，在这项研究中，评估了两种发酵前澄清技术（静态沉淀和浮选）对阿尔巴利诺和特雷萨杜拉葡萄酒中挥发性化合物浓度的影响。发酵是在工业规模下进行的。通过气相色谱（FID 和质谱检测）鉴定和定量了挥发性化合物，专家品尝小组评估了最终葡萄酒的感官特性。结果表明，澄清技术对两种品种葡萄酒的挥发性成分都有影响。浮选显著增加了特雷萨杜拉葡萄酒中苯甲醇的浓度，而这种技术增加了阿尔巴利诺葡萄酒中 1-己醇、辛酸和糠醛的浓度，但没有超过相应的感知阈值。品尝小组倾向于给来自浮选的葡萄酒更高的评分，这与较短的应用时间一起，使得这种技术适合澄清这两个白葡萄品种的葡萄汁。
