College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Food Chem. 2025 Jan 15;463(Pt 2):141230. doi: 10.1016/j.foodchem.2024.141230. Epub 2024 Sep 11.
This study aimed to investigate the effects of three different cold maceration times on the color, volatiles, and sensory of Syrah wine. The results showed that the physicochemical parameters were not influenced by maceration time. Extending the maceration time significantly increased the color intensity and decreased the hue of the wines. The content of monomeric anthocyanins and monomeric phenols increased gradually with the prolongation of immersion time, however, there was no significant difference between 72 and 120 h. Malvidin-3-O-glucoside was the most abundant monomer in anthocyanins, accounting for 67 % of the total content. Moreover, the highest flavanol content (95.42 ± 0.66 mg/L) was found in 120-h sample. The aroma contents of wines macerated for 72 and 120 h were significantly higher than that of 24 h (p < 0.05). Sensory evaluations showed that extended maceration enhanced the color intensity and floral-fruity aromas of the Syrah wines, while increasing astringency.
本研究旨在探讨三种不同冷浸渍时间对西拉葡萄酒颜色、挥发性成分和感官特性的影响。结果表明，浸渍时间对理化参数没有影响。延长浸渍时间可显著提高葡萄酒的颜色强度，降低其色调。单体花色苷和单体酚的含量随着浸渍时间的延长而逐渐增加，但 72 和 120 h 之间没有显著差异。矢车菊素-3-O-葡萄糖苷是花色苷中含量最丰富的单体，占总含量的 67%。此外，在 120 h 样品中发现了最高的黄烷醇含量（95.42±0.66 mg/L）。浸渍 72 和 120 h 的葡萄酒的香气含量明显高于浸渍 24 h 的葡萄酒（p<0.05）。感官评价表明，延长浸渍时间可增强西拉葡萄酒的颜色强度和花香果香香气，同时增加涩味。
