Deng Zhihao, Cheng Guo, Li Wangze, Yang Pengfei, Zhang Kekun, Chen Keqin, Fang Yulin
College of Enology, Heyang Viti-Viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
Foods. 2025 Jun 2;14(11):1972. doi: 10.3390/foods14111972.
While cold chain transportation facilitates the utilization of wine grapes grown in remote mountainous areas, there is currently a lack of research on the impacts of different post-harvest temperatures on the quality of wine grapes. Therefore, three temperatures-room temperature (20 °C), chilled (4 °C), and frozen (-20 °C)-were selected to study the effects of post-harvest low-temperature treatments. The results indicated that the contents of tartaric acid and total polyphenols in the resulting wines were higher after the grapes underwent freezing, while the opposite trend was observed for those stored at room temperature. The changes in color lightness of wines were inversely correlated with the changes in color saturation and red chromaticity, while the yellow chromaticity of wines fermented after storage exhibited a slight increase. Rutin and ferulic acid were identified as the characteristic monophenols that decreased post-storage, and heptanal emerged as the volatile compound that decreased similarly. Furthermore, the tannin contents of the resulting wines demonstrated a strong correlation with temperature: when grapes were chilled, they reached the highest level, presenting a decreasing trend over time. For low-temperature storage, 1-hexanol, ethyl caprylate, isopentyl acetate, and (Z)-2-heptenal were identified as characteristic volatile compounds under the different treatments. Overall, the choice of an appropriate chilling temperature for the post-harvest storage of grapes can ensure the quality characteristics of the produced wine. This study confirms the potential value of cold chain transportation for the effective utilization of wine grapes grown in remote areas.
虽然冷链运输有助于偏远山区种植的酿酒葡萄的利用，但目前缺乏关于不同采后温度对酿酒葡萄品质影响的研究。因此，选择了三个温度——室温（20℃）、冷藏（4℃）和冷冻（-20℃）——来研究采后低温处理的效果。结果表明，葡萄冷冻后所酿葡萄酒中酒石酸和总多酚的含量较高，而室温储存的葡萄所酿葡萄酒则呈现相反的趋势。葡萄酒颜色明度的变化与颜色饱和度和红色色度的变化呈负相关，而储存后发酵的葡萄酒的黄色色度略有增加。芦丁和阿魏酸被确定为储存后减少的特征性单酚，庚醛则是同样减少的挥发性化合物。此外，所酿葡萄酒的单宁含量与温度呈强相关：葡萄冷藏时，单宁含量达到最高水平，并随时间呈下降趋势。对于低温储存，1-己醇、辛酸乙酯、乙酸异戊酯和（Z）-2-庚烯醛被确定为不同处理下的特征性挥发性化合物。总体而言，为葡萄采后储存选择合适的冷藏温度可以确保所酿葡萄酒的品质特征。本研究证实了冷链运输对偏远地区种植的酿酒葡萄有效利用的潜在价值。
