Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.
Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain; Pago de la Jaraba, Crta, Nacional 310, km 142, 7, 02600 Villarrobledo, Spain.
Food Res Int. 2022 Jun;156:111195. doi: 10.1016/j.foodres.2022.111195. Epub 2022 Mar 28.
For this study, Tempranillo wines were made by adding their own toasted vine-shoots (SEGs, "Shoot- Enological - Granule"). The SEGs were added in two doses (12 and 24 g/L) at three different times (before alcoholic fermentation, in the middle of alcoholic fermentation, and after fermentations) and phenolic, volatile, and mineral composition were analysed. Results showed a decrease in the total content of phenolic compounds but stilbenes, specifically trans-resveratrol, increased in all wines macerated with SEGs, as did total anthocyanins when these additives were added in the middle of fermentation. Furthermore, the ratios related to glycosylated monomeric anthocyanins were significantly higher in wines treated with SEGs. The use of SEGs did not affect the total content of volatile compounds. However, changes in terms of individual compounds resulted in an odorant series associated with SEGs, named "sweet woody", formed by compounds such as ethyl vanillate, ethyl cinnamate, and vanillin. Finally, the mineral composition of the wines was not affected using SEGs, whereby potassium was the most abundant in all the wines.
本研究采用自身烘烤的葡萄梢（SEGs，“Shoot-Enological-Granule”）来酿造 Tempranillo 葡萄酒。SEGs 以两种剂量（12 和 24 g/L）分三次添加（酒精发酵前、酒精发酵中期和发酵后），并分析了酚类、挥发性和矿物质组成。结果表明，所有用 SEG 浸渍的葡萄酒中总酚类化合物含量降低，但白藜芦醇，特别是反式白藜芦醇增加，在发酵中期添加这些添加剂时，总花色苷也增加。此外，用 SEG 处理的葡萄酒中与糖苷化单体花色苷相关的比例显著更高。SEGs 的使用并不影响挥发性化合物的总量。然而，个别化合物的变化导致了一种与 SEG 相关的气味系列，称为“甜木质”，由香草基乙基醚、肉桂酸乙酯和香草醛等化合物组成。最后，SEGs 的使用并未影响葡萄酒的矿物质组成，所有葡萄酒中钾的含量最丰富。
