Pichler Anita, Ivić Ivana, Mesić Josip, Drenjančević Mato, Kujundžić Toni, Marković Tanja, Kopjar Mirela
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia.
Faculty of Tourism and Rural Development, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia.
Foods. 2023 Dec 21;13(1):45. doi: 10.3390/foods13010045.
Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points.
不锈钢罐和木桶是最常见的葡萄酒陈酿和储存容器。木桶通常经过烘烤以改善其化学成分并对葡萄酒产生影响。本研究的目的是调查2020年和2021年份的梅洛红葡萄酒在不锈钢罐（SST）、中度烘烤（EMT）、中度加强烘烤（EMT+）和中度长时间烘烤（EMLT）的卓越橡木桶以及中度烘烤的优质橡木桶（PMT）中储存12个月（每3个月取样一次）期间香气的变化。结果表明，即使是中度烘烤时间和温度上的细微差异也会影响从木材到葡萄酒的香气化合物提取。单个香气化合物的变化取决于容器类型、烘烤程度、初始葡萄酒成分和储存时间。储存在木桶中的两个年份葡萄酒中，带有烟熏、辛辣和木质香气的化合物总浓度均有所增加，尤其是在较长储存期内。根据气相色谱分析和感官评估人员的判断，SST中的样品花香、果香和草本香气更为明显。感官评估人员根据百分制测试对样品进行评分，储存12个月后，储存在PMT中的2020年和2021年份梅洛得分最高。
