SPO, INRAE, Univ Montpellier, Institut Agro, Montpellier, France; Institut Français de la Vigne et du Vin, Centre du rosé, Vidauban, France.
Institut Français de la Vigne et du Vin, UMT Oenotypage, Domaine de Pech Rouge, France.
Food Chem. 2023 Mar 1;403:134396. doi: 10.1016/j.foodchem.2022.134396. Epub 2022 Sep 24.
Rosé wines show large color diversity, due to different phenolic pigment compositions. However, the mechanisms responsible for such diversity are poorly understood. The present work aimed at investigating the impact of fermentation on the color and composition of rosé wines made from Grenache, Cinsault, and Syrah grapes. Targeted MS analysis showed large varietal differences in must and wine compositions, with higher concentrations of anthocyanins and flavanols in Syrah. UV-visible spectrophotometry and size exclusion chromatography data indicated that Grenache and Cinsault musts contained oligomeric pigments derived from hydroxycinnamic acids and flavanols which were mostly lost during fermentation due to adsorption on lees. Syrah must color was mainly due to anthocyanins which were partly converted to derived pigments through reactions with yeast metabolites with limited color drop during fermentation. This work highlighted the impact of must composition, reflecting varietal characteristics, on changes occurring during fermentation and consequently wine color.
桃红葡萄酒由于其不同的酚类色素组成而呈现出较大的颜色多样性。然而，导致这种多样性的机制还知之甚少。本研究旨在调查发酵对由歌海娜、神索和西拉葡萄酿造的桃红葡萄酒的颜色和成分的影响。靶向 MS 分析显示，葡萄汁和葡萄酒成分在品种间存在较大差异，西拉的花色苷和黄烷醇浓度较高。紫外可见分光光度法和尺寸排阻色谱数据表明，歌海娜和神索葡萄汁中含有来源于咖啡酰酸和黄烷醇的寡聚色素，由于在发酵过程中被酒泥吸附，这些色素大部分丢失。西拉葡萄汁的颜色主要归因于花色苷，花色苷通过与酵母代谢物反应部分转化为衍生色素，发酵过程中颜色变化不大。本研究强调了葡萄汁成分（反映品种特征）对发酵过程中发生的变化以及葡萄酒颜色的影响。
