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| DOI | 10.1021/acs.jafc.4c01035 |
| Influence of Potential Alcohol in Grapes on Phenolic and Sensory Characteristics of Red Wine | |
| 发表日期 | 2024 |
| ISSN | 0021-8561 |
| EISSN | 1520-5118 |
| 英文摘要 | Potential alcohol, as obtained by grape maturity, affects the extraction of phenolics during winemaking. The extent to which potential alcohol is correlated to phenolic and sensory characteristics of red wine was investigated. Decoupling of the ripening kinetics of grape constituents due to climate change emphasizes this question. The impact of potential alcohol, as naturally obtained by grape maturity or adjusted by sugar addition, representing high sugar but low phenolic maturity, on wine characteristics was investigated for two varieties over two vintages. Enhancement of potential alcohol to late harvest conditions did not achieve the sensory characteristics of wine made from phenolic mature grapes. An experimental model was developed revealing the contribution of potential alcohol to phenolic and sensory characteristics. In Pinot noir, anthocyanins correlated well with natural potential alcohol but were not influenced by enhanced potential alcohol. In Cabernet Sauvignon, polymeric pigments provided the most accurate information about grape maturity perception in wine. |
| 英文关键词 | red wine; potential alcohol; anthocyanins; tannins; polymeric pigments; sensory |
| 语种 | 英语 |
| WOS研究方向 | Agriculture ; Chemistry ; Food Science & Technology |
| WOS类目 | Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology |
| WOS记录号 | WOS:001229477800001 |
| 来源期刊 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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| 文献类型 | 期刊论文 |
| 条目标识符 | http://gcip.llas.ac.cn/handle/2XKMVOVA/292785 |
| 作者单位 | University of Bonn; Universitat Kassel; University of Kaiserslautern |
| 推荐引用方式 GB/T 7714 | . Influence of Potential Alcohol in Grapes on Phenolic and Sensory Characteristics of Red Wine[J],2024. |
| APA | (2024).Influence of Potential Alcohol in Grapes on Phenolic and Sensory Characteristics of Red Wine.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. |
| MLA | "Influence of Potential Alcohol in Grapes on Phenolic and Sensory Characteristics of Red Wine".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2024). |
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