Monferace葡萄酒的感官特征:意大利本土红葡萄酒Grignolino的“老式”酿造方法

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY Beverages Pub Date : 2023-05-29 DOI:10.3390/beverages9020046
Maria Carla Cravero, F. Bonello, A. Asproudi, Silvia Gianotti, Mario Ronco, M. Petrozziello
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引用次数: 0

摘要

Grignolino是一种在皮埃蒙特(意大利西北部)种植的本地意大利红品种,以高比例(90-100%)生产三种主要的不同DOC葡萄酒,通常在年轻时食用。Monferace项目诞生于12位葡萄酒种植者的想法,他们希望创造一种新的“老式”Grignolino红酒,并受到该品种古老酿酒技术的启发。Monferace葡萄酒的生产遵循一条规则,该规则给出了一些指导方针,但没有说明酿造技术或所用木材的种类。Grignolino葡萄的百分比应为100%,陈化时间为40个月,其中24个月用在不同体积的木桶中。这项工作的目的是定义蒙费拉斯葡萄酒在陈化过程中的感官特征。对10款Monferace葡萄酒(2019年份)在木材中陈酿约11个月后的感官分析进行了评估。一个经过培训的小组使用源自ISO规范的方法进行了葡萄酒感官描述性分析(感官图谱)。结果显示,所有葡萄酒都有16个特征:颜色(石榴石红、橙色亮点)、气味(玫瑰、紫罗兰、肉豆蔻、胡椒、黑莓、樱桃、果酱/果酱、干草本、白橡木)和味道(酸度、苦味、涩味、结构(酒体)和味觉-嗅觉持久性)。从数量上看,有些属性没有统计学上的差异:酸度、苦味、涩味。所有其他属性都区分了不同强度的葡萄酒,每种葡萄酒都有其特殊性。这些初步结果证明了葡萄酒之间感官属性的凝聚力,每种产品都有各自的区别,并表明Monferace是Grignolino品种非常有前途的葡萄酒风格。
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Sensory Profile of Monferace Wine: An ‘Old-Style’ Vinification Approach for Grignolino, a Red Indigenous Italian Variety
Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), used in high percentages (90–100%) to produce three main different DOC wines, generally consumed young. The Monferace project was born of an idea of 12 winegrowers wanting to create a new “old style” Grignolino red wine and inspired by ancient winemaking techniques of this variety. Monferace wine is produced following a discipline which gives some guidelines but no indications on the vinification technique or on the variety of wood to be used. The percentage of Grignolino grapes should be 100% and the ageing of 40 months, 24 of which are spent in wooden barrels of differing volumes. The aim of this work is the definition of the sensory profile of Monferace wines during ageing. The sensory analysis on 10 Monferace wines (2019 vintage) was assessed after approximately 11 months of ageing in wood. A trained panel carried out the wine sensory descriptive analysis (sensory profile) with a methodology derived from ISO norms. The results showed that all the wines were characterized by 16 attributes: color (garnet red, orange highlights), odor (rose, violet, nutmeg, pepper, blackberries, cherries, jam/marmalade, dry herbaceous, boisé-oak wood) and taste (acidity, bitterness, astringency, structure (body) and taste–olfactory persistence). Some attributes were, quantitatively, not statistically different: acidity, bitterness, astringency. All the other attributes discriminated the wines with different intensities, and each wine had a specificity. These preliminary results demonstrated the cohesion of sensory attributes among the wines, with individual distinctions within each product, and indicated that Monferace is a very promising wine style for the Grignolino variety.
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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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