Errichiello Francesco, Forino Martino, Picariello Luigi, Moio Luigi, Gambuti Angelita
Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples Federico II, 83100 Avellino, Italy.
Molecules. 2024 Dec 18;29(24):5962. doi: 10.3390/molecules29245962.
The polyphenol extraction and evolution during a traditional 14-day fermentation of the Aglianico red grape, a variety widely cultivated across Southern Italy, was for the first time investigated, with the purpose of optimizing the phenolic profile in finished wines. Anthocyanins, BSA-reactive tannins, iron-reactive phenols, and vanillin-reactive flavans (VRFs) were analyzed in the free-run must, pressed pomace liquid, and in pomace extracts at different maceration times. Experimental evidence suggested that, instead of the typical 14-day maceration of Aglianico grapes, it is recommendable to choose an 11-day maceration in order to prevent the over-extraction of polyphenols that may detrimentally affect the sensory characteristics of wines. In fact, Aglianico wines, if not properly produced, can be affected by excessive astringency due to its high tannin contents. The findings of the present study can provide insightful knowledge to all the winemakers dealing with grape varieties characterized by high quantities of tannins. Also, an earlier racking would supply grape pomaces extremely rich in valuable phenolic compounds to be extracted and reused in several industrial segments in the frame of circular bioeconomy.
首次对意大利南部广泛种植的阿利安尼科红葡萄在传统14天发酵过程中的多酚提取和演变进行了研究，目的是优化成品葡萄酒中的酚类成分。对自流汁、压榨皮渣液以及不同浸渍时间的皮渣提取物中的花青素、与牛血清白蛋白反应的单宁、与铁反应的酚类物质和与香草醛反应的黄烷（VRF）进行了分析。实验证据表明，为防止多酚过度提取可能对葡萄酒的感官特性产生不利影响，建议选择11天的浸渍时间，而不是阿利安尼科葡萄典型的14天浸渍时间。事实上，阿利安尼科葡萄酒如果酿造不当，由于其单宁含量高，可能会受到过度涩味的影响。本研究结果可为所有处理单宁含量高的葡萄品种的酿酒师提供有见地的知识。此外，提前倒罐将提供富含宝贵酚类化合物的葡萄皮渣，以便在循环生物经济框架内的多个工业领域进行提取和再利用。
