de Souza João Carlos, Crupi Pasquale, Colletta Antonio, Antonacci Donato, Toci Aline Theodoro
Department of Analytical Chemistry, Institute of Chemistry, São Paulo State University (UNESP), Rua Professor Francisco Degni, 55, Araraquara, São Paulo, 14800-060 Brazil.
Research Unit for Viniculture and Enology in Southern Italy, Agricultural Research Council (CREA), Via Casamassima, 148, 70010 Turi, Italy.
J Food Sci Technol. 2022 Apr;59(4):1499-1509. doi: 10.1007/s13197-021-05160-y. Epub 2021 Jun 4.
Wine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochemical and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO) produced from Greek grapes 'Grechetto', 'Greco bianco' and 'Greco di tufo'. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO-containing, SO-free and sparkling wines, with different amounts of compounds such as alcohols, esters, fatty acids, phenols and differences in sensorial properties. The 'Grechetto' wine, prepared without SO, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO.
The online version contains supplementary material available at 10.1007/s13197-021-05160-y.
葡萄酒是世界上最传统的消费酒精饮料之一。全球数以百万计的葡萄酒爱好者由衷欣赏具有优良理化和感官特性的葡萄酒。不同种类的葡萄酒具有不同的挥发性成分和感官特性，这些特性会因酿造工艺和添加剂的使用而改变。亚硫酸盐（SO）是葡萄酒生产中广泛使用的添加剂之一。亚硫酸盐的受欢迎之处在于它能够保持葡萄酒的风味和新鲜度；然而，根据用量不同，亚硫酸盐会对消费者构成严重健康风险，并影响饮品质量。本研究评估并比较了由希腊葡萄品种“格雷切托”“白格雷科”和“图福格雷科”酿造的起泡酒和传统葡萄酒（添加和未添加亚硫酸盐）的挥发性化合物组成和感官特性。这些葡萄酒挥发性化合物组成的研究结果表明，含亚硫酸盐、不含亚硫酸盐和起泡酒之间存在差异，在醇类、酯类、脂肪酸、酚类等化合物的含量以及感官特性方面均有所不同。与添加亚硫酸盐酿造的葡萄酒相比，未添加亚硫酸盐酿造的“格雷切托”葡萄酒品质更高，挥发性成分更佳，感官特性更好。
在线版本包含可在10.1007/s13197-021-05160-y获取的补充材料。
