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首页> 外文期刊>Acta Horticulturae >A new system to preserve quality of grapes harvested by machine.
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A new system to preserve quality of grapes harvested by machine.

机译：一种新的系统，可以保护通过机器收获的葡萄的品质。

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摘要

Many negative effects of mechanical harvesting of grapes are attributed to damage and subsequent leakage of juice, often accentuated by high time between harvest and processing as well as high temperature. The presence of must in the product harvested by machine, which can reach very high levels (25-30% of the total mass), can cause several negative effects such as oxidation of phenolics, abnormal fermentation, skins maceration, etc. For that reason, an innovative system of handling and grapes transporting was developed in order to separate, once harvested, the liquid part (must) from the solid one (bunch of grapes and single grape), and then to apply different working processes to each of them. Thanks to this system, it was possible to isolate the must in a closed tank and thus, immediately, preserve it by dry ice or liquid carbon dioxide, with the addition of enological chemicals (sulphur dioxide, ascorbic acid and tannin) to avoid chemical and microbiological modifications. The evaluation of wines throughout tests and sensorial analysis highlighted the better quality of the wines obtained by the proposed technique compared with the traditional one. This was related to the greater presence of primary fragrances, better color, and a better balanced structure of the wine preserved against oxidation action.
机译：机械收获葡萄的许多负面影响归因于汁液的破坏和随后的泄漏，通常由于收获和加工之间的时间过长以及温度升高而加剧。机器收获的产品中必须含有一定量的葡萄汁，含量可能很高（占总质量的25％至30％），会引起一些负面影响，例如酚类的氧化，异常发酵，皮肤浸软等。因此，开发了一种创新的处理和葡萄运输系统，以便在收获后将液体部分（必须）与固体部分（一束葡萄和单颗葡萄）分开，然后对每个部分应用不同的工作流程。得益于此系统，可以将芥末隔离在密闭的罐中，然后立即用干冰或液态二氧化碳将其保存起来，并添加生物化学物质（二氧化硫，抗坏血酸和丹宁酸）以避免化学物质和微生物修饰。在整个测试和感官分析中对葡萄酒的评估突显了与传统技术相比，通过本提议技术获得的葡萄酒质量更高。这与主要香气的存在，更好的颜色和防止氧化作用的葡萄酒更好的平衡结构有关。

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