通过气体掺混去除葡萄酒中的溶解氧及其优化和化学影响

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY Beverages Pub Date : 2023-12-25 DOI:10.3390/beverages10010003
Rubén del Barrio-Galán, I. Nevares, S. Pérez-Magariño, M. del Alamo-Sanza
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引用次数: 0

摘要

灌装是一种在装瓶前用惰性气体去除葡萄酒中过量溶解氧的技术,以避免对葡萄酒的化学和感官特性产生负面影响。然而,人们还没有深入研究过惰性气体对这些特性的影响。这项工作研究了不同的惰性气体(N2、CO2 和氩气)在去除不同容量模型酒中溶解氧的效果。还研究了这些气体在白葡萄酒和红葡萄酒中的功效,以及它们对理化特性的影响。从成本效益的角度来看,在模型酒中使用 N2 进行喷洒的效果最好,而使用 CO2 的效果最差。通过在不同大小的罐中进行缩放,我们可以确定每升模型酒的氮气消耗量在 0.09 升到 0.23 升之间,从而确定了一个对酿酒厂去除溶解氧非常有用的指数(Lgas/Lwine)。在白葡萄酒和红葡萄酒中进行增氧处理的结果与模型酒非常相似。在某些情况下,白葡萄酒和红葡萄酒以及所使用的每种气体对葡萄酒化学特性的影响是不同的。氧气的加入和随后的喷射会导致一些感官上感兴趣的挥发性化合物的大量流失,并增加其他一些对感官有负面影响的挥发性化合物的含量。此外,氧气对红葡萄酒的色度也有负面影响。
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Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact
Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been studied in depth. This work investigates the effectiveness of different inerting gases (N2, CO2, and argon) in removing dissolved oxygen in different volumes of a model wine. The efficacy of these gases was also studied in white and red wine, as was their effect on the physicochemical characteristics. Sparging with N2 in the model wine gave the best results in terms of cost–benefits, and with CO2 the worst. The scaling in tanks of different sizes allowed us to establish that the N2 expenditure ranged between 0.09 L and 0.23 L of gas per liter of model wine, establishing an index (Lgas/Lwine) that can be very useful for wineries to remove the dissolved oxygen. Sparging treatments in white and red wine showed very similar results to the model wine. The effect on the chemical properties of the wines was, in some cases, different for white and red wine and for each gas used. The incorporation of oxygen and the subsequent sparging produced a significant loss of some volatile compounds of sensory interest and increased the content of others that have a negative sensory effect. In addition, it had a negative effect on the chromatic properties of red wines.
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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