Parnigoni Dallas J, Kuster Sean T, Villalobos Jesus, Nelson James, Coleman Robert E, Casassa L Federico
Wine and Viticulture Department, California Polytechnic State University San Luis Obispo (Cal Poly), San Luis Obispo, CA 93407, USA.
Department of Electrical and Computer Engineering, University of California, Davis, CA 95616, USA.
Molecules. 2025 Jul 29;30(15):3172. doi: 10.3390/molecules30153172.
This study investigated the effects of six cap management protocols targeting contrasting oxidation-reduction potential (ORP) evolutions during alcoholic fermentation of Pinot noir wines. Treatments included twice-daily punch-downs (PD) and pump-overs (PO), 1 h air or N injections (AirMix, NMix), air injections triggered by ORP ≤ -40 mV (RedoxConAir), and equal N injections concurrent to RedoxConAir wines (RedoxConN). AirMix wines maintained ORP values above 0 mV throughout fermentation, showed an oxidatively favored glutathione-to-glutathione disulfide ratio (GSH:GSSG) of 0.3:1, and had 21% lower total phenolics and 24% lower anthocyanins than PD wines. In contrast, NMix wines maintained the lowest ORP, near -100 mV, and showed a reductively favored GSH:GSSG ratio (7:1). PD wines extracted 48% more flavan-3-ols than PO wines, consistent with greater berry integrity disruption and seed submersion. Volatile composition was also impacted: ethyl n-octanoate showed the highest OAV among esters, ranging from 147 in PO wines to 116 in AirMix wines. Results suggest the GSH:GSSG ratio served as an indicator of redox history, with potential implications for color and aroma preservation during aging. Inert gas mixings resulted in equal or greater total phenolic content, while excessive air injections may provide a tool to soften astringency.
本研究调查了六种帽管理方案对黑皮诺葡萄酒酒精发酵过程中氧化还原电位（ORP）变化的影响。处理方式包括每日两次压帽（PD）和淋皮（PO）、1小时空气或氮气注入（AirMix、NMix）、当ORP≤-40 mV时触发的空气注入（RedoxConAir），以及与RedoxConAir葡萄酒同时进行的等量氮气注入（RedoxConN）。AirMix葡萄酒在整个发酵过程中保持ORP值高于0 mV，呈现出氧化倾向的谷胱甘肽与谷胱甘肽二硫化物比例（GSH:GSSG）为0.3:1，其总酚含量比PD葡萄酒低21%，花青素含量低24%。相比之下，NMix葡萄酒保持最低的ORP，接近-100 mV，并呈现出还原倾向的GSH:GSSG比例（7:1）。PD葡萄酒比PO葡萄酒多提取48%的黄烷-3-醇，这与更大程度的浆果完整性破坏和种子浸没一致。挥发性成分也受到影响：辛酸乙酯在酯类中呈现出最高的气味活性值（OAV），范围从PO葡萄酒中的147到AirMix葡萄酒中的116。结果表明，GSH:GSSG比例可作为氧化还原历史的指标，对葡萄酒陈酿过程中的颜色和香气保存具有潜在影响。惰性气体混合导致总酚含量相等或更高，而过度的空气注入可能提供一种减轻涩味的手段。
