Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia.
Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia.
Molecules. 2022 May 31;27(11):3535. doi: 10.3390/molecules27113535.
The review summarizes the latest scientific findings and recommendations for the prevention of three very common wine faults of non-microbial origin. The first group, presented by the reductive aromas, is caused mainly by excessive HS and other volatile sulfur compounds with a negative impact on wine quality. The most efficient prevention of undesirable reductive aromas in wine lies in creating optimal conditions for yeast and controlling the chemistry of sulfur compounds, and the pros and cons of correction methods are discussed. The second is browning which is associated especially with the enzymatic and non-enzymatic reaction of polyphenols and the prevention of this fault is connected with decreasing the polyphenol content in must, lowering oxygen access during handling, the use of antioxidants, and correction stands for the use of fining agents. The third fault, atypical aging, mostly occurs in the agrotechnics of the entire green land cover in the vineyard and the associated stress from lack of nutrients and moisture. Typical fox tones, naphthalene, or wet towel off-odors, especially in white wines are possible to prevent by proper moisture and grassland cover and alternating greenery combined with harmonious nutrition, while the correction is possible only partially with an application of fresh yeast. With the current knowledge, the mistakes in wines of non-microbial origin can be reliably prevented. Prevention is essential because corrective solutions for the faults are difficult and never perfect.
该综述总结了预防三种非常常见的非微生物来源葡萄酒缺陷的最新科学发现和建议。第一组由还原香气组成，主要是由过量的 HS 和其他挥发性硫化合物引起的，对葡萄酒质量有负面影响。在葡萄酒中防止不良还原香气的最有效方法是为酵母创造最佳条件并控制硫化合物的化学性质，并讨论了校正方法的优缺点。第二种是褐变，尤其是与多酚的酶促和非酶促反应有关，预防这种缺陷与降低葡萄汁中的多酚含量、在处理过程中降低氧气的摄入、使用抗氧化剂以及使用澄清剂的校正有关。第三种缺陷，非典型陈酿，主要发生在葡萄园整个绿色植被的农业技术中，以及缺乏营养和水分引起的相关压力。适当的水分和草地覆盖以及交替的绿色植物与和谐的营养相结合，可以防止典型的狐狸味、萘或湿毛巾异味，尤其是在白葡萄酒中，而通过应用新鲜酵母，只能部分纠正。根据目前的知识，可以可靠地预防非微生物来源的葡萄酒中的错误。预防是必不可少的，因为对这些缺陷的纠正解决方案是困难的，而且永远不会完美。
