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):1864-1877. doi: 10.1021/acs.jafc.2c08978. Epub 2023 Mar 29.
This work studies, for the first time, the effect of the use of Cabernet Sauvignon vine-shoots as an enological additive (called "Shoot Enological Granule", SEG) in wines of the same variety. SEGs were added in two doses (12 and 24 g/L) at the end of malolactic fermentation, and after that, wines were bottled for six months. The phenolic and volatile composition and sensory profiles of wines were analyzed at bottling and after six months. The results showed a decrease in the total content of phenolic compounds with bottle time; however, stilbenes─specifically -resveratrol─were maintained at significant levels in SEG wines. In contrast, the total content of volatile compounds, mainly esters, increased with bottle aging. Finally, in terms of sensory profile, SEG wines showed a clear differentiation between the descriptors and the control, with more-integrated aromas after bottle time with more toasted, nutty vanilla notes, as well as silkier and less bitter tannins, compared to the control.
本研究首次探讨了将赤霞珠葡萄藤屑作为一种酿酒添加剂（称为“葡萄藤屑酿酒颗粒”，SEG）应用于同品种葡萄酒中的效果。SEG 在苹果酸-乳酸发酵结束时以两种剂量（12 和 24 g/L）添加，然后装瓶陈酿六个月。在装瓶时和装瓶六个月后分析了葡萄酒的酚类和挥发性成分以及感官特征。结果表明，随着装瓶时间的延长，总酚类化合物含量下降；然而，白藜芦醇——特别是 - 白藜芦醇——在 SEG 葡萄酒中仍保持在显著水平。相比之下，挥发性化合物的总含量，主要是酯类，随着瓶陈时间的增加而增加。最后，就感官特征而言，SEG 葡萄酒在描述符和对照品之间表现出明显的差异，与对照品相比，装瓶后时间更长的 SEG 葡萄酒具有更融合的香气，带有更多烤坚果香草味，单宁更丝滑，苦味更淡。
