没食子酸和咖啡酸、果糖以及贮藏温度对原酒中呋喃衍生物的影响。
Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine.
机构信息
Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON L2S 3A1, Canada.
Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON L2S 3A1, Canada.
出版信息
Molecules. 2022 Nov 15;27(22):7891. doi: 10.3390/molecules27227891.
The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay grapes were stored at 15 and 30 °C for 90 days with additions of fructose, caffeic acid, and caftaric acid independently or in combinations. Wines were analyzed following 90 days of storage for: total hydroxycinnamic acids, degree of browning, caffeic acid and caftaric acid concentrations, and nine furan-derived compounds. Caffeic and caftaric acid additions increased homofuraneol concentration by 31% and 39%, respectively, at 15 °C (p < 0.05). Only the addition of caffeic acid increased furfural by 15% at 15 °C (p < 0.05). Results demonstrate that some furan derivatives over 90 days at 15 °C increased slightly with 5 mg/L additions of caffeic and caftaric acid. This is the first time the influence of hydroxycinnamic acids on furan-derived compounds has been reported during short-term aging of base wine at cellar temperature.
本研究旨在确定咖啡酸和绿原酸、果糖和贮藏温度对陈酿基酒过程中呋喃衍生物形成的影响。采用霞多丽葡萄酿造基酒，在 15 和 30°C 下分别添加果糖、咖啡酸和绿原酸或它们的混合物，贮藏 90 天。贮藏 90 天后，对总羟基肉桂酸、褐变程度、咖啡酸和绿原酸浓度以及 9 种呋喃衍生物进行分析。在 15°C 下，添加咖啡酸和绿原酸分别使 4-乙基愈创木酚的浓度增加了 31%和 39%（p<0.05）。仅添加咖啡酸使糠醛增加了 15%（p<0.05）。结果表明，在 15°C 下贮藏 90 天以上，添加 5mg/L 的咖啡酸和绿原酸可使部分呋喃衍生物略有增加。这是首次报道在酒窖温度下短期陈酿基酒过程中，羟基肉桂酸对呋喃衍生物的影响。
Zotero 插件