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.
J Agric Food Chem. 2024 Jan 31;72(4):1914-1927. doi: 10.1021/acs.jafc.2c08982. Epub 2023 Mar 24.
The use of toasted vine shoots (SEGs) as an enological tool is a new practice that seeks to improve wines by differentiating between them and encouraging sustainable wine production. The sensorial impact during bottle aging of wines treated with SEGs is a key factor to consider. This paper studies the influence of SEGs on Tempranillo wines treated with their own SEGs in two different doses (12 and 24 g/L) at two differences moments (during alcoholic fermentation and after malolactic fermentation) throughout 1 year of bottle aging. The results indicate that addition moment is the factor that most affects the evolution of sensorial descriptors. The greatest evolution in the wines was observed during the first 4 months, wherein improved integration of the notes related to addition of SEGs occurred. A reduction in the perception of dryness and bitterness was observed in the treated wines, therefore, SEGs could be considered accelerators to eliminate these initial sensations from wines.
将烤葡萄藤嫩梢（SEGs）用作酿造工具是一种新的做法，旨在通过区分葡萄酒并鼓励可持续的葡萄酒生产来改善葡萄酒。在瓶陈过程中，用 SEGs 处理的葡萄酒的感官影响是一个需要考虑的关键因素。本文研究了 SEGs 对 Tempranillo 葡萄酒的影响，这些葡萄酒分别用两种剂量（12 和 24 g/L）和两个不同的添加时刻（酒精发酵期间和苹果酸-乳酸发酵之后）进行了处理，整个瓶陈过程持续了 1 年。结果表明，添加时刻是影响感官描述符演变的最重要因素。在头 4 个月中，葡萄酒的变化最大，在这期间，与添加 SEGs 相关的香气得到了更好的融合。处理过的葡萄酒的干燥感和苦味有所减轻，因此，SEGs 可以被认为是消除这些初始感官的加速剂。
