DataSheet1.docx

Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in polyphenols and colloids quantification, followed by a proteomic characterization. For the two vintages, the REDOX sensory scores appeared to be driven both by the type of closure and to a lesser extent by the level of must clarification. Vintages and must racking prefermentative operations were also distinguished by chemical analyses. All white wines from the lowest must turbidity had the lowest REDOX sensory scores. Such wines exhibited lower concentrations in tyrosol and grape reaction product and higher concentrations in colloids with relatively low molecular weights. Among these macromolecules, grape proteins were also quantified, two of them exhibiting concentrations in bottled wines, which were statistically correlated to oxidative evolution in white wines.

本研究选取了来自波尔多地区的霞多丽葡萄酒，这些葡萄酒源自经过三种不同澄清级别（低、中、高）处理且连续两年（2009年和2010年）酿造的葡萄汁，并针对两种瓶盖类型（螺旋盖和合成共挤出瓶盖）进行了分析。2015年，每级浊度各开启三瓶葡萄酒，由经过专业培训的感官评估小组评估还原性及/或氧化性香气（REDOX感官评分）的强度。化学分析包括多酚和胶体的定量分析，随后进行蛋白质组学特征描述。对于这两年的葡萄酒，REDOX感官评分似乎既受到瓶盖类型的驱动，也在一定程度上受到葡萄汁澄清级别的制约。化学分析还区分了年份和发酵前的葡萄汁沉淀操作。所有最低浊度的白葡萄酒的REDOX感官评分均最低。这些葡萄酒表现出酪醇和葡萄反应产物浓度较低，而相对分子质量较低的胶体浓度较高。在这些大分子中，还进行了葡萄蛋白的定量分析，其中两种在瓶装酒中的浓度与白葡萄酒的氧化演变呈现统计学相关性。