PDF(Pubmed)
Abstract：
Flavour scalping in wine is a well-known phenomenon that is defined as the sorption of flavour compounds on wine closures. While the impact of closure type was the object of several studies, no research has addressed the impact of wine closure permeability on flavour scalping. For that purpose, the adsorption of volatile sulphur compounds (VSCs) on four micro-agglomerated wine cork closures was investigated by soaking them in model and Shiraz wines for 7 days. From a kinetic point of view, most of the VSCs were quickly scalped after 1 h of soaking, and this effect increased after 6 h until reaching a plateau. Most importantly, no significant impact of the closure on the kinetics and adsorption rates of the VSCs was found. As to the quantitative aspects, VSC sorption on closures accounted for 1% to 5% of the initial VSCs present in the wines only, meaning that the impact was negligible under oenological conditions.
摘要：
葡萄酒中的风味剥皮是众所周知的现象，其定义为风味化合物在葡萄酒封盖上的吸附。虽然闭合类型的影响是几项研究的对象，没有研究解决葡萄酒封闭渗透性对味道头皮的影响。为此,通过将其在模型和设拉子葡萄酒中浸泡7天，研究了挥发性硫化合物（VSC）在四种微团聚葡萄酒软木盖上的吸附。从动力学的角度来看，大多数VSCs在浸泡1小时后迅速被烫伤，这种效应在6小时后增加，直到达到平稳状态。最重要的是,未发现闭合对VSC的动力学和吸附速率的显着影响。至于数量方面，VSC在封闭物上的吸附仅占葡萄酒中存在的初始VSC的1％至5％，这意味着在酿酒条件下影响可以忽略不计。
