SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
Food Chem. 2022 Aug 15;385:132538. doi: 10.1016/j.foodchem.2022.132538. Epub 2022 Feb 26.
Red wine is a very complex medium in which condensed tannins undergo many modifications during winemaking and bottle ageing. These reactions have an impact on the organoleptic properties. This work aimed to highlight tannins evolution related to wine evolution by studying three vintages of Syrah wines. An accelerated oxidation was also undertaken in order to evaluate the ability of this oxidation to imitate natural evolution. After chemical depolymerization of the tannins, the monitoring of 6 types of markers at two oxidation levels was investigated. An evolution of the tannin oxidation state during ageing evidenced by the increase of the markers of the second oxidation level was observed. In the 2018 oxidized wine sample, the first oxidation level markers were similar to the 2014 vintage but the second oxidation level markers were higher than other vintages, indicating a more advanced state of tannin oxidation.
红葡萄酒是一种非常复杂的介质，其中缩合单宁在酿酒和瓶陈过程中会发生许多变化。这些反应会影响感官特性。本研究旨在通过研究三个年份的西拉葡萄酒，强调与葡萄酒陈酿相关的单宁演变。还进行了加速氧化，以评估这种氧化对模拟自然演变的能力。在单宁化学解聚后，研究了两种氧化水平下 6 种标记物的监测。在老化过程中，单宁氧化状态的演变可以通过增加第二氧化水平的标记物来证明。在 2018 年氧化葡萄酒样品中，第一氧化水平的标记物与 2014 年份相似，但第二氧化水平的标记物高于其他年份，表明单宁氧化程度更高。
