Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011, USA.
Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011, USA.
Food Res Int. 2024 Nov;195:114968. doi: 10.1016/j.foodres.2024.114968. Epub 2024 Aug 23.
One of the challenges of cold-hardy grape cultivars is their typical low content of tannins, alongside the presence of anthocyanin diglucoside and high acidity, which can lead to unbalanced red wines. This study hypothesized that the combination of Accentuated Cut Edges (ACE) and macerating enzymes would improve phenolics extraction from grape skins after disruption. The effects of those two winemaking techniques, either used separately or together, on red wine quality characteristics were investigated at crushing, bottling, and after six or nine months of aging. Overall, the combination of treatments improved the concentration of monomeric phenolics (20 %) and tannins (21 %) after nine months of aging. ACE or enzyme treatment separately applied had little impact on phenolics extraction in finished wines. This study exhibited a potential strategy to modify phenolics profile through the synergistic effect of ACE and macerating enzymes by causing cellular breakdown in a cold-hardy red grape cultivar.
抗寒葡萄品种的一个挑战是其单宁含量低，同时存在花翠素双糖苷和高酸度，这可能导致红葡萄酒不平衡。本研究假设，增强边缘切割（ACE）和浸渍酶的组合在破坏后会提高葡萄皮中酚类物质的提取。在压榨、装瓶以及老化 6 或 9 个月后，分别或组合使用这两种酿酒技术对红葡萄酒质量特性的影响进行了研究。总体而言，两种处理的组合在 9 个月老化后提高了单体酚类物质（20%）和单宁（21%）的浓度。单独应用 ACE 或酶处理对成品酒中的酚类物质提取影响不大。本研究通过 ACE 和浸渍酶的协同作用，在冷敏红葡萄品种中造成细胞破裂，展示了一种通过协同作用改变酚类物质谱的潜在策略。
