Unité Mixte de Recherche Œnologie 1366, Univ. Bordeaux - INRAE - Bordeaux INP - Bordeaux Sciences Agro, ISVV, F-33882 Villenave-d'Ornon, France.
J Agric Food Chem. 2022 Oct 5;70(39):12587-12595. doi: 10.1021/acs.jafc.2c00751. Epub 2022 Sep 21.
Red wines produced without the addition of any SO are currently the source of a new consumer trend. The first characterization approaches regarding these specific wines were devoted to sensory studies that highlighted differences according to the use of SO during winemaking. The goal of this paper is to extend our knowledge of such aromatic specificities. Examining experimental wines produced with and without the addition of SO, aroma fractionation, gas chromatography coupled with olfactometry, and mass spectrometry were applied to identify compounds at the origin of the specificities of these wines. Thus, we identified methyl salicylate as being impacted by the use of SO during the winemaking process. Studying a large number of commercial Bordeaux red wines, methyl salicylate was significantly quantified at a higher content in wines without added SO. A sensory approach revealed a significant impact of methyl salicylate on wines without the sulfite aroma, particularly concerning fruity aromas and wine freshness.
目前，不添加任何 SO 的红葡萄酒是一种新的消费趋势。最初的特征描述方法主要集中在感官研究上，这些研究突出了在酿酒过程中使用 SO 所产生的差异。本文的目的是扩展对这些芳香特性的了解。通过使用和不使用 SO 酿造的实验葡萄酒、香气分离、气相色谱与嗅觉测量法以及质谱法，鉴定了这些葡萄酒特异性化合物的来源。因此，我们确定了在酿酒过程中使用 SO 会影响水杨酸甲酯的含量。通过研究大量的波尔多红葡萄酒，我们发现未添加 SO 的葡萄酒中水杨酸甲酯的含量明显更高。感官分析表明，水杨酸甲酯对不含亚硫酸盐香气的葡萄酒有显著影响，特别是对果香和葡萄酒的新鲜度有影响。
