摘要
Adding pomace or juice runoff during maceration is a traditional winemaking process. To mitigate the negative effects of rainfall during harvest and examine the effects of adjusting the pomace ratio during fermentation on the flavor profile of Marselan grape wines, the prefermentation addition of Petit Manseng grape pomace (PAP) and prefermentation juice runoff (PJR) was determined. The phenolic and volatile compounds were investigated using HPLC–MS and GC–MS. PAP enriched the flavanols and PJR enriched the pigment and copigment matrix. Approximate 10% increase in the ratio of pomace promoted the formation of anthocyanin derivatives. The increased pomace ratio reduced the concentration of volatile compounds without impacting the aroma quality. Sensory analysis revealed PAP wines scored higher for acidity and astringency and PJR wines scored higher for color. In conclusion, an appropriate increase in the pomace ratio of approximately 10% can enhance the color and mouthfeel of the wine while having a limited influence on aroma.
摘要译文
在浸渍过程中添加Pomace或果汁径流是传统的酿酒过程。为了减轻收获过程中降雨的负面影响，并检查了在发酵过程中调整Pomace比率对Marselan Grape葡萄酒风味的影响，因此确定了确定Petit Manseng Grape Pomace（PAP）的优选添加和偏爱果汁径流（PJR）。使用HPLC -MS和GC -MS研究了酚类和挥发性化合物。PAP富集黄酮，PJR丰富了色素和配置基质。Pomace比率增加了约10％，促进了花青素衍生物的形成。Pomace比率增加可降低挥发性化合物的浓度，而不会影响香气质量。感觉分析显示，帕普葡萄酒的酸度和涩味得分较高，PJR葡萄酒的颜色得分更高。总之，在对香气影响有限的同时，合适的Pomace比率约为10％可以增强酒的颜色和口感。
Jun Wang [a] [b]. Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities[J]. Food Chemistry: X, 2023,20: 100939