Cosme Fernanda, Oliveira Rui, Filipe-Ribeiro Luís, Nunes Fernando M
CQ-VR, Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
CQ-VR, Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
Foods. 2024 Aug 28;13(17):2734. doi: 10.3390/foods13172734.
The primary cause of bottled wine sediment is tartrate crystal precipitation. To prevent this, wines undergo a stabilization process before bottling. The most commonly used method is cold stabilization, which induces the precipitation of tartrate crystals that are then removed, thereby eliminating the excess ions that cause instability in wine. Another approach to tartaric stabilization is using enological stabilizers with a colloid protective effect, which prevents the formation of tartrate crystals. The most commonly used tartaric stabilizers are sodium carboxymethylcellulose (CMC) and metatartaric acid. However, both have drawbacks: they are semi-synthetic products, and metatartaric acid degrades over time, losing its stabilizing effect. This study aims to compare the effects of cold stabilization, stabilization with CMC, and metatartaric acid on the chemical composition, particularly the volatilome, of white, rosé, and red wines. Cold stabilization significantly impacted the wine volatilome, especially in white and rosé wines, by decreasing total alcohols and increasing total esters. It also reduced the color intensity of rosé and red wines by lowering monomeric anthocyanins. In contrast, enological stabilizers had minimal impact on the wines' phenolic composition, chromatic characteristics, and volatilome. The sensory impact of cold stabilization is complex; it can potentially enhance the aroma of white and rosé wines by increasing ester VOCs and decreasing higher alcohols, but it negatively affects the color of rosé and red wines.
瓶装葡萄酒产生沉淀的主要原因是酒石酸盐晶体析出。为防止这种情况发生，葡萄酒在装瓶前需经过稳定化处理。最常用的方法是冷稳定化，即促使酒石酸盐晶体析出，然后将其去除，从而消除导致葡萄酒不稳定的过量离子。另一种酒石酸稳定化方法是使用具有胶体保护作用的酿酒稳定剂，以防止酒石酸盐晶体形成。最常用的酒石酸稳定剂是羧甲基纤维素钠（CMC）和偏酒石酸。然而，这两种物质都有缺点：它们是半合成产品，且偏酒石酸会随着时间推移而降解，失去稳定作用。本研究旨在比较冷稳定化、用CMC稳定化以及用偏酒石酸稳定化对白葡萄酒、桃红葡萄酒和红葡萄酒化学成分，尤其是挥发物组的影响。冷稳定化对葡萄酒挥发物组有显著影响，尤其是对白葡萄酒和桃红葡萄酒，它会降低总醇含量并增加总酯含量。它还通过降低单体花青素含量来降低桃红葡萄酒和红葡萄酒的颜色强度。相比之下，酿酒稳定剂对葡萄酒的酚类成分、色泽特征和挥发物组影响极小。冷稳定化的感官影响较为复杂；它可能通过增加酯类挥发性有机化合物（VOCs）并减少高级醇来增强白葡萄酒和桃红葡萄酒的香气，但会对桃红葡萄酒和红葡萄酒的颜色产生负面影响。
