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传统起泡酒酿造方法与祖传方法的比较。

Comparison of ancestral and traditional methods for elaborating sparkling wines.

作者信息

Just-Borràs Arnau, Moroz Ekaterina, Giménez Pol, Gombau Jordi, Ribé Elisa, Collado Angels, Cabanillas Pedro, Marangon Matteo, Fort Francesca, Canals Joan M, Zamora Fernando

机构信息

Departament de Bioquímica I Biotecnologia, Facultat D'Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain.

Consell Regulador D.O, Tarragona, C/ de La Cort Nº 41, Baixos, 43800 Valls, Spain.

出版信息

Curr Res Food Sci. 2024 May 14;8:100768. doi: 10.1016/j.crfs.2024.100768. eCollection 2024.

DOI:10.1016/j.crfs.2024.100768
PMID:38860264
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11163175/
Abstract

This work compares the ancestral method for elaborating sparkling wines with the most widely used traditional method. Ancestral method is a single fermentation procedure in which the fermenting grape must is bottled before the end of alcoholic fermentation whereas traditional method involves a second fermentation of a base wine inside a bottle. Macabeo grapes were used to elaborate a traditional sparkling wine and two ancestral sparkling wines, one with a low yeast population and one with a high yeast population. The findings indicate that ancestral sparkling wines have lower ethanol content and can be elaborated using lower sulphur dioxide levels. In general, ancestral sparkling wines showed similar protein concentration, higher polysaccharide content, similar or better foamability (HM) than the traditional sparkling wine., No differences were found in the foam stability (HS). In addition, the sensory analysis indicated that ancestral sparkling wines have smaller bubble size, lower CO aggressivity, they seemed to have longer ageing time and were scored better than the traditional sparkling wine. These results therefore indicate that the ancestral method is of great interest for the elaboration of high-quality sparkling wines.

摘要

这项工作将用于酿造起泡酒的祖传方法与使用最广泛的传统方法进行了比较。祖传方法是一种单一发酵程序，即在酒精发酵结束前将正在发酵的葡萄汁装入瓶中，而传统方法则是在瓶内对基酒进行二次发酵。马卡贝奥葡萄被用于酿造一款传统起泡酒和两款祖传起泡酒，一款酵母数量少，另一款酵母数量多。研究结果表明，祖传起泡酒的乙醇含量较低，并且可以在较低的二氧化硫水平下酿造。总体而言，祖传起泡酒的蛋白质浓度相似，多糖含量更高，起泡性（HM）与传统起泡酒相似或更好。在泡沫稳定性（HS）方面未发现差异。此外，感官分析表明，祖传起泡酒的气泡尺寸更小，二氧化碳刺激性更低，似乎具有更长的陈酿时间，并且评分高于传统起泡酒。因此，这些结果表明祖传方法对于酿造高品质起泡酒具有重要意义。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/0cde53ce97cc/gr7.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/80bf45a5178a/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/4e963eab404c/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/3c3b3f563347/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/05b46a139d42/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/cd89e4c244d2/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/a9b068a938d0/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/0cde53ce97cc/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/1d83a4c8c5fa/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/80bf45a5178a/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/4e963eab404c/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/3c3b3f563347/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/05b46a139d42/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/cd89e4c244d2/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/a9b068a938d0/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8ac/11163175/0cde53ce97cc/gr7.jpg

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Pectolytic enzyme reduces the concentration of colloidal particles in wine due to changes in polysaccharide structure and aggregation properties.
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Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes.利用嗜淀粉丝孢酵母作为发酵剂生产未成熟葡萄低醇饮料的潜力。
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