Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100 Lecce, Italy.
Ultrason Sonochem. 2024 Mar;104:106826. doi: 10.1016/j.ultsonch.2024.106826. Epub 2024 Feb 24.
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment. The present paper reports the results of an investigation performed on wine (cv. Primitivo). Three treatments were investigated: a) control wine untreated; b) wine with toasted vine-shoot chips (10 g/L); c) wine with toasted vine-shoot chips (10 g/L) and treated by ultrasound. Wines were analysed after 7, 14, 21, and 28 days. The application of ultrasound combined with vine-shoot chips promoted tannin evolution, thereby accelerating the ageing process of wine. The chips addition decreased the total anthocyanins content and increased the stilbenes (trans-resveratrol and trans-piceid) and wood-related aromas (i.e., furfural, 5-methylfurfural) concentration. Finally, wines added with chips were richer in woody, vanilla, oak, and chocolate notes and more preferred by the tasters.
橡木桶陈酿葡萄酒是一种历史悠久的做法，用于提高葡萄酒的香气复杂度，但由于成本高和陈酿时间长，已经开发出了替代方法，例如使用木屑和超声处理。本文报告了对葡萄酒（cv.普里米蒂沃）进行的一项研究结果。研究了三种处理方法：a）未处理的对照酒；b）用烤过的葡萄梢木屑（10 g/L）处理的酒；c）用烤过的葡萄梢木屑（10 g/L）和超声处理的酒。在 7、14、21 和 28 天后对葡萄酒进行了分析。超声与葡萄梢木屑的联合应用促进了单宁的演变，从而加速了葡萄酒的陈酿过程。木屑的添加降低了总花色苷的含量，增加了白藜芦醇和反式白藜芦醇（trans-piceid）和木质相关香气（如糠醛、5-甲基糠醛）的浓度。最后，添加木屑的葡萄酒具有更浓郁的木质、香草、橡木和巧克力味道，更受品尝者的喜爱。
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