微氧处理在干红葡萄酒陈酿中的应用研究进展
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摘要
葡萄酒微氧处理是通过精确控制氧气添加速率在不锈钢罐中模拟橡木桶陈酿的技术,既节约生产成本也缩短生产周期。本文在详细介绍微氧处理设备及其工作原理的基础上,系统概述了影响葡萄酒微氧处理的主要因素以及处理过程中的综合监控,以期反映当前葡萄酒陈酿过程中微氧处理的最新研究进展及应用前景。
Micro- oxygenation is the process of deliberately introducing minute,measured amounts of oxygen into wines to simulate the aging in the oak barrel.It can reduce not only production cycle,but also production costs.In this review,on a basis of the brief introduction of micro- oxygenation equipment and its operating principle,the major influence factor and the monitoring of wine during micro- oxygenation were systematically summarized,in order to highlight the new insight in the application of micro- oxygenation during wine aging.
Micro- oxygenation is the process of deliberately introducing minute,measured amounts of oxygen into wines to simulate the aging in the oak barrel.It can reduce not only production cycle,but also production costs.In this review,on a basis of the brief introduction of micro- oxygenation equipment and its operating principle,the major influence factor and the monitoring of wine during micro- oxygenation were systematically summarized,in order to highlight the new insight in the application of micro- oxygenation during wine aging.
引文
[1]Gambuti A,Ugliano M,Moio L.Evolution of phenolic compounds and astringency during aging of red wine:effect of oxygen exposure before and after bottling[J].Journal of Agricultural and Food Chemistry,2013,61:1618-1627.
[2]李华.橡木桶与葡萄酒[J].中外葡萄与葡萄酒,2002(1):49-53.
[3]郭晓晖,王雨雪,王颖,等.葡萄酒发酵微氧化技术研究进展[J].食品科学,2012,33(9):291-295.
[4]Gómez-Plaza E,Cano-López M.A review on microoxygenation of red wines:Claims,benefits and the underlying chemistry[J].Food Chemistry,2011,125(4):1131-1140.
[5]Leigh M,Schmidtke ACC,Geoff R.Micro-oxygenation of red wine:techniques,applications,and outcomes[J].Critical Reviews in Food Science and Nutrition,2011,51:115-131.
[6]Nguyen D-D,Nicolau L,Dykes SI,et al.Influence of microoxygenation on reductive sulfur off-odors and color development in a cabernet sauvignon wine[J].American Journal of Enology and Viticulture,2010,61(4):457-464.
[7]Tibbits N.Wine oxygenation-experience at kumeu river wines[J].Australian and New Zealand grapegrower and winemaker,2003,468:76-81.
[8]Mc Ginnis DF,Little JC.Predicting diffused-bubble oxygen transfer rate using the discrete-bubble model[J].Water Research,2002,36(18):4627-4635.
[9]高畅,李华,高树贤,等.葡萄酒微氧熟化装置及扩散器参数的研究[J].西北农林科技大学学报:自然科学版,2004,32(8):103-106.
[10]Vazquez G,Alvarez E,Navaza JM.Surface tension of alcohol plus water from 20 to 50 degree[J].Journal of Chemical&Engineering Data,1995,40(3):611-614.
[11]Leung SM,Little JC,Holst T,et al.Air/water oxygen transfer in a biological aerated filter[J].Journal of Environmental Engineering,2006,132(2):181-189.
[12]Kelly M,Wollan D.Micro-oxygenation of wine in barrels[J].Australian and New Zealand Grapegrower and Winemaker,2003:29-32.
[13]Danilewicz JC.Mechanism of autoxidation of polyphenols and participation of sulfite in wine:key role of iron[J].American Journal of Enology and Viticulture,2011,62(3):319-328.
[14]Han G,Wang H,Webb MR,et al.A rapid,one step preparation for measuring selected free plus SO2-bound wine carbonyls by HPLC-DAD/MS[J].Talanta,2015,134:596-602.
[15]Saucier CT,Waterhouse AL.Synergetic activity of catechin and other antioxidants[J].Journal of Agricultural and Food Chemistry,1999,47(11):4491-4494.
[16]Nikolantonaki M,Waterhouse AL.A method to quantify quinone reaction rates with wine relevant nucleophiles:a key to the understanding of oxidative loss of varietal thiols[J].Journal of Agricultural and Food Chemistry,2012,60(34):8484-8491.
[17]Finley JW,Wheeler EL,Witt SC.Oxidation of glutathione by hydrogen peroxide and other oxidizing agents[J].Journal of Agricultural and Food Chemistry,1981,29(2):404-407.
[18]Tao J,Dykes SI,Kilmartin PA.Effect of SO2concentration on polyphenol development during red wine micro-oxygenation[J].Journal of Agricultural and Food Chemistry,2007,55(15):6104-6109.
[19]Gambuti A,Han G,Peterson AL,et al.Sulfur dioxide and glutathione alter the outcome of microoxygenation[J].American Journal of Enology and Viticulture,2015:in press.
[20]Castellari M,Piermattei B,Arfelli G,et al.Influence of aging conditions on the quality of red sangiovesewine[J].Journal of Agricultural and Food Chemistry,2001,49(8):3672-3676.
[21]Baranowski ES,Nagel CW.Kinetics of malvidin-3-glucoside condensation in wine model systems[J].Journal of Food Science,1983,48(2):419-421.
[22]Del Alamo SM,Nevares DI.Wine aging in bottle from artificial systems(staves and chips)and oak woods:anthocyanin composition[J].Analytica Chimica Acta,2006,563(1-2):255-263.
[23]Mateus N,de Freitas V.Evolution and stability of anthocyanin-derived pigments during port wine aging[J].Journal of Agricultural and Food Chemistry,2001,49(11):5217-5222.
[24]刘丽媛,苑伟,刘延琳.红葡萄酒中花色苷辅助成色作用的研究进展[J].中国农业科学,2010,43(12):2518-2526.
[25]Brouillard R,Dubois J-E.Mechanism of the structural transformations of anthocyanins in acidic media[J].Journal of the American Chemical Society,1977,99(5):1359-1364.
[26]Fulcrand H,Dueas M,Salas E,et al.Phenolic reactions during winemaking and aging[J].American Journal of Enology and Viticulture,2006,57(3):289-297.
[27]Kontoudakis N,Gil M,Esteruelas M,et al.Influence of wine ph on changes in color and polyphenol composition induced by micro-oxygenation[J].Journal of Agricultural and Food Chemistry,2011,59(5):1974-1984.
[28]Jordo AM,Ricardo-da-Silva JM,Laureano O.Effect of oak constituents and oxygen on the evolution of malvidin-3-glucoside and(+)-catechin in model wine[J].American Journal of Enology and Viticulture,2006,57(3):377-381.
[29]Nonier Bourden M,Vivas N,Absalon C,et al.Structural diversity of nucleophilic adducts from flavanols and oak wood aldehydes[J].Food Chemistry,2008,107(4):1494-1505.
[30]Mc Cord J.Application of toasted oak and micro-oxygenation to ageing of Cabernet Sauvignon wines[J].Australian and New Zealand Grapegrower Winemaker,2003(7):43-51.
[31]Oberholster A,Elmendorf B,Lerno L,et al.Barrel maturation,oak alternatives and micro-oxygenation:Influence on red wine aging and quality[J].Food Chemistry,2015,173:1250-1258.
[32]Cano-López M,Pardo-Mínguez F,Schmauch G,et al.Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents[J].Journal of Agricultural and Food Chemistry,2008,56(14):5932-5941.
[33]Pérez-Magario S,Sánchez-Iglesias M,Ortega-Heras M,et al.Colour stabilization of red wines by microoxygenation treatment before malolacticfermentation[J].Food Chemistry,2007,101(3):881-893.
[34]Atanasova V,Fulcrand H,Cheynier V,et al.Effect of oxygenation on polyphenol changes occurring in the course of wine-making[J].Analytica Chimica Acta,2002,458(1):15-27.
[35]Osborne JP,DubéMorneau A,Mira de Ordua R.Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine[J].Journal of Applied Microbiology,2006,101(2):474-479.
[36]Durner D,Nickolaus P,Trieu H-L.Micro-oxygenation and its impact on polyphenols and sensory characteristics of Pinot Noir[J].Wine&Viticulture Journal,2015,30(3):26,28-30.
[37]Han G,Ugliano M,Currie B,et al.Influence of closure,phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years’bottle storage[J].Journal of the Science of Food and Agriculture,2015,95(1):36-43.
[38]González-Sáiz J,Esteban-Díez I,Rodríguez-Tecedor S,et al.Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables[J].Food Chemistry,2014,165:271-281.
[39]Pizarro C,Esteban-Díez I,Rodríguez-Tecedor S,et al.A sensory approach for the monitoring of accelerated red wine aging processes using multi-block methods[J].Food Quality and Preference,2013,28(2):519-530.
[40]Parpinello GP,Plumejeau F,Maury C,et al.Effect of microoxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine[J].Journal of the Science of Food and Agriculture,2012,92(6):1238-1244.
[41]Arapitsas P,Vrhovsek U,Blasi S,et al.A metabolomic approach to the study of wine micro-oxygenation[J].Plos One,2012,7(5):65-65.
[42]Geldenhuys L,Oberholster A,Toit W.Monitoring the effect of micro-oxygenation before malolactic fermentation on south africanpinotage red wine with different colour and phenolic analyses[J].South African Journal of Enology and Viticulture,2012,33(2):150-160.
[43]Apetrei I,Rodríguez-Méndez M,Apetrei C,et al.Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test[J].Food Research International,2012,45(1):244-249.
[2]李华.橡木桶与葡萄酒[J].中外葡萄与葡萄酒,2002(1):49-53.
[3]郭晓晖,王雨雪,王颖,等.葡萄酒发酵微氧化技术研究进展[J].食品科学,2012,33(9):291-295.
[4]Gómez-Plaza E,Cano-López M.A review on microoxygenation of red wines:Claims,benefits and the underlying chemistry[J].Food Chemistry,2011,125(4):1131-1140.
[5]Leigh M,Schmidtke ACC,Geoff R.Micro-oxygenation of red wine:techniques,applications,and outcomes[J].Critical Reviews in Food Science and Nutrition,2011,51:115-131.
[6]Nguyen D-D,Nicolau L,Dykes SI,et al.Influence of microoxygenation on reductive sulfur off-odors and color development in a cabernet sauvignon wine[J].American Journal of Enology and Viticulture,2010,61(4):457-464.
[7]Tibbits N.Wine oxygenation-experience at kumeu river wines[J].Australian and New Zealand grapegrower and winemaker,2003,468:76-81.
[8]Mc Ginnis DF,Little JC.Predicting diffused-bubble oxygen transfer rate using the discrete-bubble model[J].Water Research,2002,36(18):4627-4635.
[9]高畅,李华,高树贤,等.葡萄酒微氧熟化装置及扩散器参数的研究[J].西北农林科技大学学报:自然科学版,2004,32(8):103-106.
[10]Vazquez G,Alvarez E,Navaza JM.Surface tension of alcohol plus water from 20 to 50 degree[J].Journal of Chemical&Engineering Data,1995,40(3):611-614.
[11]Leung SM,Little JC,Holst T,et al.Air/water oxygen transfer in a biological aerated filter[J].Journal of Environmental Engineering,2006,132(2):181-189.
[12]Kelly M,Wollan D.Micro-oxygenation of wine in barrels[J].Australian and New Zealand Grapegrower and Winemaker,2003:29-32.
[13]Danilewicz JC.Mechanism of autoxidation of polyphenols and participation of sulfite in wine:key role of iron[J].American Journal of Enology and Viticulture,2011,62(3):319-328.
[14]Han G,Wang H,Webb MR,et al.A rapid,one step preparation for measuring selected free plus SO2-bound wine carbonyls by HPLC-DAD/MS[J].Talanta,2015,134:596-602.
[15]Saucier CT,Waterhouse AL.Synergetic activity of catechin and other antioxidants[J].Journal of Agricultural and Food Chemistry,1999,47(11):4491-4494.
[16]Nikolantonaki M,Waterhouse AL.A method to quantify quinone reaction rates with wine relevant nucleophiles:a key to the understanding of oxidative loss of varietal thiols[J].Journal of Agricultural and Food Chemistry,2012,60(34):8484-8491.
[17]Finley JW,Wheeler EL,Witt SC.Oxidation of glutathione by hydrogen peroxide and other oxidizing agents[J].Journal of Agricultural and Food Chemistry,1981,29(2):404-407.
[18]Tao J,Dykes SI,Kilmartin PA.Effect of SO2concentration on polyphenol development during red wine micro-oxygenation[J].Journal of Agricultural and Food Chemistry,2007,55(15):6104-6109.
[19]Gambuti A,Han G,Peterson AL,et al.Sulfur dioxide and glutathione alter the outcome of microoxygenation[J].American Journal of Enology and Viticulture,2015:in press.
[20]Castellari M,Piermattei B,Arfelli G,et al.Influence of aging conditions on the quality of red sangiovesewine[J].Journal of Agricultural and Food Chemistry,2001,49(8):3672-3676.
[21]Baranowski ES,Nagel CW.Kinetics of malvidin-3-glucoside condensation in wine model systems[J].Journal of Food Science,1983,48(2):419-421.
[22]Del Alamo SM,Nevares DI.Wine aging in bottle from artificial systems(staves and chips)and oak woods:anthocyanin composition[J].Analytica Chimica Acta,2006,563(1-2):255-263.
[23]Mateus N,de Freitas V.Evolution and stability of anthocyanin-derived pigments during port wine aging[J].Journal of Agricultural and Food Chemistry,2001,49(11):5217-5222.
[24]刘丽媛,苑伟,刘延琳.红葡萄酒中花色苷辅助成色作用的研究进展[J].中国农业科学,2010,43(12):2518-2526.
[25]Brouillard R,Dubois J-E.Mechanism of the structural transformations of anthocyanins in acidic media[J].Journal of the American Chemical Society,1977,99(5):1359-1364.
[26]Fulcrand H,Dueas M,Salas E,et al.Phenolic reactions during winemaking and aging[J].American Journal of Enology and Viticulture,2006,57(3):289-297.
[27]Kontoudakis N,Gil M,Esteruelas M,et al.Influence of wine ph on changes in color and polyphenol composition induced by micro-oxygenation[J].Journal of Agricultural and Food Chemistry,2011,59(5):1974-1984.
[28]Jordo AM,Ricardo-da-Silva JM,Laureano O.Effect of oak constituents and oxygen on the evolution of malvidin-3-glucoside and(+)-catechin in model wine[J].American Journal of Enology and Viticulture,2006,57(3):377-381.
[29]Nonier Bourden M,Vivas N,Absalon C,et al.Structural diversity of nucleophilic adducts from flavanols and oak wood aldehydes[J].Food Chemistry,2008,107(4):1494-1505.
[30]Mc Cord J.Application of toasted oak and micro-oxygenation to ageing of Cabernet Sauvignon wines[J].Australian and New Zealand Grapegrower Winemaker,2003(7):43-51.
[31]Oberholster A,Elmendorf B,Lerno L,et al.Barrel maturation,oak alternatives and micro-oxygenation:Influence on red wine aging and quality[J].Food Chemistry,2015,173:1250-1258.
[32]Cano-López M,Pardo-Mínguez F,Schmauch G,et al.Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents[J].Journal of Agricultural and Food Chemistry,2008,56(14):5932-5941.
[33]Pérez-Magario S,Sánchez-Iglesias M,Ortega-Heras M,et al.Colour stabilization of red wines by microoxygenation treatment before malolacticfermentation[J].Food Chemistry,2007,101(3):881-893.
[34]Atanasova V,Fulcrand H,Cheynier V,et al.Effect of oxygenation on polyphenol changes occurring in the course of wine-making[J].Analytica Chimica Acta,2002,458(1):15-27.
[35]Osborne JP,DubéMorneau A,Mira de Ordua R.Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine[J].Journal of Applied Microbiology,2006,101(2):474-479.
[36]Durner D,Nickolaus P,Trieu H-L.Micro-oxygenation and its impact on polyphenols and sensory characteristics of Pinot Noir[J].Wine&Viticulture Journal,2015,30(3):26,28-30.
[37]Han G,Ugliano M,Currie B,et al.Influence of closure,phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years’bottle storage[J].Journal of the Science of Food and Agriculture,2015,95(1):36-43.
[38]González-Sáiz J,Esteban-Díez I,Rodríguez-Tecedor S,et al.Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables[J].Food Chemistry,2014,165:271-281.
[39]Pizarro C,Esteban-Díez I,Rodríguez-Tecedor S,et al.A sensory approach for the monitoring of accelerated red wine aging processes using multi-block methods[J].Food Quality and Preference,2013,28(2):519-530.
[40]Parpinello GP,Plumejeau F,Maury C,et al.Effect of microoxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine[J].Journal of the Science of Food and Agriculture,2012,92(6):1238-1244.
[41]Arapitsas P,Vrhovsek U,Blasi S,et al.A metabolomic approach to the study of wine micro-oxygenation[J].Plos One,2012,7(5):65-65.
[42]Geldenhuys L,Oberholster A,Toit W.Monitoring the effect of micro-oxygenation before malolactic fermentation on south africanpinotage red wine with different colour and phenolic analyses[J].South African Journal of Enology and Viticulture,2012,33(2):150-160.
[43]Apetrei I,Rodríguez-Méndez M,Apetrei C,et al.Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test[J].Food Research International,2012,45(1):244-249.