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在具有可控单宁潜力的桶中陈酿的白葡萄酒在瓶中表现出相关的长期氧化稳定性。

White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle.

作者信息

Billet Kevin, Thibon Cécile, Badet Marie Laure, Wirgot Nolwenn, Noret Laurence, Nikolantonaki Maria, Gougeon Regis D

机构信息

Université de Bourgogne, Institut Agro, INRAe, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.

Université de Bordeaux, Bordeaux INP, INRAE, UMR 1366 OENO, ISVV, F-33140 Villenave d'Ornon, France.

出版信息

Food Chem X. 2024 Oct 16;24:101907. doi: 10.1016/j.fochx.2024.101907. eCollection 2024 Dec 30.

DOI:10.1016/j.fochx.2024.101907
PMID:39525052
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11547895/
Abstract

Chardonnay and Sauvignon blanc wines aged in oak wood barrels with low and medium tannin potentials were discriminated for their abilities to resist against oxidation during bottle storage. The oak wood tannin potential was positively correlated to wines antioxidant capacity after 2 and 4 years of bottle aging. Untargeted molecular analysis revealed that the Sauvignon blanc metabolome was more affected by the tannin potential than the Chardonnay. Supervised statistical analysis highlighted the extensive oak wood contribution to the wine chemical fingerprints. Wines aged in barrel of medium tannin potential were associated with higher concentrations in antioxidant compounds such as dipeptides. Moreover, quantitative differences were observed between oak barrel derived volatile compounds. Sauvignon blanc volatile thiols appeared to decrease during bottle aging, regardless of the oak tannin potential. This study highlights the post bottling positive impact of oak wood barrel aging on wines oxidative stability, related to oak barrel tannin potential.

摘要

在橡木桶中陈酿的霞多丽和长相思葡萄酒，其单宁潜力较低和中等，通过它们在瓶储期间抵抗氧化的能力进行区分。经过2年和4年瓶陈后，橡木桶单宁潜力与葡萄酒的抗氧化能力呈正相关。非靶向分子分析表明，长相思的代谢组比霞多丽更容易受到单宁潜力的影响。监督统计分析突出了橡木桶对葡萄酒化学指纹的广泛贡献。在单宁潜力中等的橡木桶中陈酿的葡萄酒，与二肽等抗氧化化合物的浓度较高有关。此外，观察到来自橡木桶的挥发性化合物存在定量差异。无论橡木单宁潜力如何，长相思挥发性硫醇在瓶陈期间似乎都会减少。这项研究强调了橡木桶陈酿对葡萄酒氧化稳定性的瓶后积极影响，这与橡木桶单宁潜力有关。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/680c/11547895/880377f63e36/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/680c/11547895/a590c518d66a/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/680c/11547895/a935d75c6c95/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/680c/11547895/054359ce0d2c/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/680c/11547895/880377f63e36/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/680c/11547895/a590c518d66a/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/680c/11547895/a935d75c6c95/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/680c/11547895/054359ce0d2c/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/680c/11547895/880377f63e36/gr4.jpg

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本文引用的文献

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The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay.白葡萄酒的抗氧化潜力取决于含硫化合物的化学性质：一种优化的 DPPH 测定法。
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