Thanh bên bài viết
Ngày xuất bản:
26/09/2022
Số lượt xem tóm tắt: 431
Số lượt xem PDF: 211
Số lượt xem PDF: 211
Số xuất bản
Chuyên mục
KHOA HỌC TỰ NHIÊN
Trích dẫn bài báo
Đỗ , T. (2022). Quá trình thở của rượu vang. Tạp chí Khoa học Đại học Đông Á, 1(2), 30-39. https://js.donga.edu.vn/index.php/daujs/article/view/31
Quá trình thở của rượu vang
Nội dung chính của bài viết
Tóm tắt
Thưởng thức rượu vang là một trải nghiệm có nét văn hóa riêng. Hành động cho rượu vang thở trước khi uống có lịch sử lâu đời, mang tính thẩm mỹ và nghi lễ. Sau khi thở, rượu vang có hương vị tinh tế và hoàn hảo hơn. Câu hỏi đặt ra: Tại sao vậy? Trả lời câu hỏi này là nhu cầu của rất nhiều người yêu thích rượu vang. Xuất phát từ thực tế đó, bài báo đã tập hợp những nghiên cứu về rượu vang, về quá trình thở của rượu vang để phân tích bản chất và tầm quan trọng của việc cho vang thở, từ đó đưa ra các khuyến nghị cho những người yêu vang có thể áp dụng quá trình thở cho các loại vang khác nhau nhằm thưởng thức rượu vang một cách trọn vẹn nhất.
Chi tiết bài viết
Từ khóa
rượu vang, rượu vang thở, bình thở, wine, decanting, decanter
Tài liệu tham khảo
Agric, J. (2013). “Oxygen Contribution to Wine Aroma Evolution during Bottle Aging”. Journal of agricultural and food chemistry, 61(26), 6125-6136. DOI: https://doi.org/10.1021/jf400810v
Antalick, G., Perello, M.C. and Revel, G.D. (2014). “Esters in Wines: New Insight through the Establishment of a Database of French Wines”. American Journal of Enology and Viticulture, 65. DOI: https://doi.org/10.5344/ajev.2014.13133
Beer, D., Joubert, E., Marais, J. et al (2008). “Effect of oxygenation during maturation on phenolic composition, total antioxidant capacity, colour and sensory quality of Pinotage wine”. South African Journal of Enology and Viticulture, 29(1), 13-25. Xem tại semanticsholar: https://www.semanticscholar.org/paper/Effect-of-oxygenation-during-maturation-on-phenolic-Beer-Joubert/e70cf37e043ccc748c3cb8c8caf316545ffba8a7
Bramen, L. (2021). “Is Decanting Wine Worth Doing?”. Smithsonian Magazine, Xem tại: https://www.smithsonianmag.com/arts-culture/is-decanting-wine-worth-doing-103432638, ngày 01/08/2021.
Cheynier, V., Paton, M., Salas, E. et al. (2006). “Structure and Properties of Wine Pigments and Tannins”. American Journal of Enology and Viticulture, 57, 298-305. DOI: https://www.ajevonline.org/content/57/3/298.short
Correa, I., Polo, M.C. and Hernandez, T. (1991). “Characterization of the proteic and the phenolic fraction in tartaric sediments from wines”. Food Chemistry, 41(2), 135-146. DOI: https://doi.org/10.1016/0308-8146(91)90041-L
Cui, Y., Li, Q., Liu, Z. et al (2012). “Simultaneous determination of 20 components in red wine by LC-MS: Application to variations of red wine components in decanting”. Journal of Separation Science, 35, 2884-2891. DOI: https://doi.org/10.1002/jssc.201200305
Deng, Y., Xiong, A., Zhao, K. et al (2020). “Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu”. Scientific reports, 10(1). DOI: https://doi.org/10.1038/s41598-020-74423-z
Dobrydnev, A., Tarasov, A., Müller, N. et al. (2020). “An optimized method for synthesis and purification of 1,1,6-trimethyl-1,2-dihydronaphthalene” (TDN). MethodsX, 7. DOI: https://doi.org/10.1016/j.mex.2019.12.009
Godoy, L., Andrea, A.F. and Catrileo, D. (2020). “Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative Contributions of Non-Saccharomyces Yeasts”. Chemistry and Biochemistry of Winemaking, IntechOpen. DOI: https://doi.org/10.5772/intechopen.92562
Goode, J. (2020). The Science of Wine: From Vine to Glass. California: University of California Press, 2, 94.
International Organisation of Vine and Wine-OIV (2019). 2019 Statistical Report on World Vitiviniculture. 35, rue de Monceau, 75008, Paris. Xem tại OIV: https://www.oiv.int/public/medias/6782/oiv-2019-statistical-report-on-world-vitiviniculture.pdf
Jiang, Ba., Xi, Z., Luo, M. (2013). “Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China”. Food Research International. 51(2). 482-489. DOI: https://doi.org/10.1016/j.foodres.2013.01.001
Kallithraka, S., & Salacha, M.I. and Tzourou, I. (2009). “Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage”. Food Chemistry, 113, 500-505. DOI: https://doi.org/10.1016/j.foodchem.2008.07.083
Li, Hua, L., Guo, A. and Wang, H. (2008). “Mechanisms of oxidative browning of wine”. Food Chemistry, 108(1). DOI: http://doi.org/108. 1-13. 10.1016/j.foodchem.2007.10.065
Lisjak, K. (2007). The Role of Oxygen in New Vinification Technologies of White and Red Wines, Biotechnology Doctoral Dissertation, University of Lubljana. Xem tại University of Lubjana: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=118873&lang=eng
Oliveira, C.A., Ferreira, A.C.S., Victor De Freitas, V.D. (2011). “Oxidation mechanisms occurring in wines”. Food Research International, 44(5), 1115-1126. DOI: https://doi.org/10.1016/j.foodres.2011.03.050
Paixão, N., Perestrelo, R., José C. Marques, J.C. et al (2007). “Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines”. Food Chemistry, 105(1), 204-214. DOI: https://doi.org/10.1016/j.foodchem.2007.04.017
PatrianakouI, M., Roussis, G. (2013). “Decrease of Wine Volatile Aroma Esters by Oxidation”. South African Journal of Enology and Viticulture, 34(2), 241-245. DOI: https://doi.org/10.21548/34-2-1100
Pauline, R., Soizic, L., Sandra, V. et al. (2020). “Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content”. MethodsX, 7. DOI: https://doi.org/10.1016/j.mex.2020.100961
Picariello, L., Rinaldi, A., Matino, F. et al. (2019). “Modification of the organic axit profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation”. Vitis-Geilweilerhof, 58, 127-133. DOI: https://doi.org/10.5073/vitis.2019.58.special-issue.127-133
Pietta, P., Simonetti, P., Gardana & C. et al. (1998). “Relationship between rate and extent of catechin absorption and plasma antioxidant status”. Biochemistry and Molecular Biology International, 46(5), 895-903. DOI: https://doi.org/10.1080/15216549800204442
Rafael, J.M., Bloem, A., Farines, V. et al. (2021). “How to modulate the formation of negative volatile sulfur compounds during wine fermentation?”. FEMS Yeast Research, 21(5). DOI: https://doi.org/10.1093/femsyr/foab038
Rahman, I., Biswas, S. K., and Kirkham, P. A. (2006). “Regulation of inflammation and redox signaling by dietary polyphenols”. Biochemical pharmacology, 72(11), 1439-1452. DOI: https://doi.org/10.1016/j.bcp.2006.07.004
Ronald, J. C. and Jokie, B. (2011). Wine Flavour Chemistry, 2nd ed, Wiley-Blackwell, Oxford, UK, 89-154.
Ronald, S. J. (2017). Wine Tasting - Chapter 8: Nature and Origins of Wine Quality, 3rd Ed, Cambridge Academic Press, Massachusetts, 337-370.
Ronald. S. J. (2008). Wine Science - Chapter 8: Postfermentation Treatments and Related Topics, 3rd Ed, Cambridge Academic Press, Massachusetts, 418-519. DOI: https://doi.org/10.1016/B978-012373646-8.50011-1
Salacha, M.L., Kallithraka, S. and Tzourou, I. (2008). “Browning of white wines: Correlation with antioxidant characteristics, total polyphenolic composition and flavanol content”. International Journal of Food Science & Technology, 43(6), 1073-1077. DOI: http://doi.org/10.1111/j.1365-2621.2007.01567.x
Sechrist, R. (2017). Planet of the Grapes: A Geography of Wine, ABC-CLIO, 83.
Singleton, V.L. (1987). “Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications”. American Journal of Enology and Viticulture, 38, 69-77. Xem tại American Journal: https://www.ajevonline.org/content/38/1/69
Soleas, G. J., Diamandis, E. P., and Goldberg, D. M. (1997). “Wine as a biological fluid: history, production, and role in disease prevention”. Journal of clinical laboratory analysis, 11(5), 287-313. DOI: https://doi.org/10.1002/(SICI)1098-2825(1997)11:5<287::AID-JCLA6>3.0.CO;2-4
Tarko, T., Duda, A., Sroka, P. et al (2020). “The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines”. International Journal of Food Science, 2020, 11. DOI: https://doi.org/10.1155/2020/7902974
VIRAC (2019). Báo cáo nghiên cứu ngành đồ uống Việt Nam Q3/2019. https://viracresearch.com/industry/bao-cao-chuyen-sau-nganh-do-uong-viet-nam-q3-2019, 01.08.2021.
Waterhouse A.L. (2002). “Wine phenolics”. Annals of the New York Academy of Sciences, 957, 21-36. DOI: https://doi.org/10.1111/j.1749-6632.2002.tb02903.x
Waterhouse A.L. (2004). “How does decanting red wine affect its taste? And why is it suggested for red wine, but not white?”. Scientific American. Xem tại: https://www.scientificamerican.com/article/how-does-decanting-red-wi. 01/08/2021
Wollan, D., Duc-Truc Pham and Wilkinson, K.L. (2016). “Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis”. Journal of Agricultural and Food Chemistry. 64(40), 7569-7575. DOI: https://doi.org/10.1021/acs.jafc.6b02691
Zeng, D., Xiao, G., Xu, Y. et al. (2019). “Protein and polyphenols involved in sediment formation in cloudy litchi juice”. Food Sci Biotechnol 28, 945-953. DOI: https://doi.org/10.1007/s10068-019-00567-y
Antalick, G., Perello, M.C. and Revel, G.D. (2014). “Esters in Wines: New Insight through the Establishment of a Database of French Wines”. American Journal of Enology and Viticulture, 65. DOI: https://doi.org/10.5344/ajev.2014.13133
Beer, D., Joubert, E., Marais, J. et al (2008). “Effect of oxygenation during maturation on phenolic composition, total antioxidant capacity, colour and sensory quality of Pinotage wine”. South African Journal of Enology and Viticulture, 29(1), 13-25. Xem tại semanticsholar: https://www.semanticscholar.org/paper/Effect-of-oxygenation-during-maturation-on-phenolic-Beer-Joubert/e70cf37e043ccc748c3cb8c8caf316545ffba8a7
Bramen, L. (2021). “Is Decanting Wine Worth Doing?”. Smithsonian Magazine, Xem tại: https://www.smithsonianmag.com/arts-culture/is-decanting-wine-worth-doing-103432638, ngày 01/08/2021.
Cheynier, V., Paton, M., Salas, E. et al. (2006). “Structure and Properties of Wine Pigments and Tannins”. American Journal of Enology and Viticulture, 57, 298-305. DOI: https://www.ajevonline.org/content/57/3/298.short
Correa, I., Polo, M.C. and Hernandez, T. (1991). “Characterization of the proteic and the phenolic fraction in tartaric sediments from wines”. Food Chemistry, 41(2), 135-146. DOI: https://doi.org/10.1016/0308-8146(91)90041-L
Cui, Y., Li, Q., Liu, Z. et al (2012). “Simultaneous determination of 20 components in red wine by LC-MS: Application to variations of red wine components in decanting”. Journal of Separation Science, 35, 2884-2891. DOI: https://doi.org/10.1002/jssc.201200305
Deng, Y., Xiong, A., Zhao, K. et al (2020). “Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu”. Scientific reports, 10(1). DOI: https://doi.org/10.1038/s41598-020-74423-z
Dobrydnev, A., Tarasov, A., Müller, N. et al. (2020). “An optimized method for synthesis and purification of 1,1,6-trimethyl-1,2-dihydronaphthalene” (TDN). MethodsX, 7. DOI: https://doi.org/10.1016/j.mex.2019.12.009
Godoy, L., Andrea, A.F. and Catrileo, D. (2020). “Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative Contributions of Non-Saccharomyces Yeasts”. Chemistry and Biochemistry of Winemaking, IntechOpen. DOI: https://doi.org/10.5772/intechopen.92562
Goode, J. (2020). The Science of Wine: From Vine to Glass. California: University of California Press, 2, 94.
International Organisation of Vine and Wine-OIV (2019). 2019 Statistical Report on World Vitiviniculture. 35, rue de Monceau, 75008, Paris. Xem tại OIV: https://www.oiv.int/public/medias/6782/oiv-2019-statistical-report-on-world-vitiviniculture.pdf
Jiang, Ba., Xi, Z., Luo, M. (2013). “Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China”. Food Research International. 51(2). 482-489. DOI: https://doi.org/10.1016/j.foodres.2013.01.001
Kallithraka, S., & Salacha, M.I. and Tzourou, I. (2009). “Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage”. Food Chemistry, 113, 500-505. DOI: https://doi.org/10.1016/j.foodchem.2008.07.083
Li, Hua, L., Guo, A. and Wang, H. (2008). “Mechanisms of oxidative browning of wine”. Food Chemistry, 108(1). DOI: http://doi.org/108. 1-13. 10.1016/j.foodchem.2007.10.065
Lisjak, K. (2007). The Role of Oxygen in New Vinification Technologies of White and Red Wines, Biotechnology Doctoral Dissertation, University of Lubljana. Xem tại University of Lubjana: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=118873&lang=eng
Oliveira, C.A., Ferreira, A.C.S., Victor De Freitas, V.D. (2011). “Oxidation mechanisms occurring in wines”. Food Research International, 44(5), 1115-1126. DOI: https://doi.org/10.1016/j.foodres.2011.03.050
Paixão, N., Perestrelo, R., José C. Marques, J.C. et al (2007). “Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines”. Food Chemistry, 105(1), 204-214. DOI: https://doi.org/10.1016/j.foodchem.2007.04.017
PatrianakouI, M., Roussis, G. (2013). “Decrease of Wine Volatile Aroma Esters by Oxidation”. South African Journal of Enology and Viticulture, 34(2), 241-245. DOI: https://doi.org/10.21548/34-2-1100
Pauline, R., Soizic, L., Sandra, V. et al. (2020). “Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content”. MethodsX, 7. DOI: https://doi.org/10.1016/j.mex.2020.100961
Picariello, L., Rinaldi, A., Matino, F. et al. (2019). “Modification of the organic axit profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation”. Vitis-Geilweilerhof, 58, 127-133. DOI: https://doi.org/10.5073/vitis.2019.58.special-issue.127-133
Pietta, P., Simonetti, P., Gardana & C. et al. (1998). “Relationship between rate and extent of catechin absorption and plasma antioxidant status”. Biochemistry and Molecular Biology International, 46(5), 895-903. DOI: https://doi.org/10.1080/15216549800204442
Rafael, J.M., Bloem, A., Farines, V. et al. (2021). “How to modulate the formation of negative volatile sulfur compounds during wine fermentation?”. FEMS Yeast Research, 21(5). DOI: https://doi.org/10.1093/femsyr/foab038
Rahman, I., Biswas, S. K., and Kirkham, P. A. (2006). “Regulation of inflammation and redox signaling by dietary polyphenols”. Biochemical pharmacology, 72(11), 1439-1452. DOI: https://doi.org/10.1016/j.bcp.2006.07.004
Ronald, J. C. and Jokie, B. (2011). Wine Flavour Chemistry, 2nd ed, Wiley-Blackwell, Oxford, UK, 89-154.
Ronald, S. J. (2017). Wine Tasting - Chapter 8: Nature and Origins of Wine Quality, 3rd Ed, Cambridge Academic Press, Massachusetts, 337-370.
Ronald. S. J. (2008). Wine Science - Chapter 8: Postfermentation Treatments and Related Topics, 3rd Ed, Cambridge Academic Press, Massachusetts, 418-519. DOI: https://doi.org/10.1016/B978-012373646-8.50011-1
Salacha, M.L., Kallithraka, S. and Tzourou, I. (2008). “Browning of white wines: Correlation with antioxidant characteristics, total polyphenolic composition and flavanol content”. International Journal of Food Science & Technology, 43(6), 1073-1077. DOI: http://doi.org/10.1111/j.1365-2621.2007.01567.x
Sechrist, R. (2017). Planet of the Grapes: A Geography of Wine, ABC-CLIO, 83.
Singleton, V.L. (1987). “Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications”. American Journal of Enology and Viticulture, 38, 69-77. Xem tại American Journal: https://www.ajevonline.org/content/38/1/69
Soleas, G. J., Diamandis, E. P., and Goldberg, D. M. (1997). “Wine as a biological fluid: history, production, and role in disease prevention”. Journal of clinical laboratory analysis, 11(5), 287-313. DOI: https://doi.org/10.1002/(SICI)1098-2825(1997)11:5<287::AID-JCLA6>3.0.CO;2-4
Tarko, T., Duda, A., Sroka, P. et al (2020). “The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines”. International Journal of Food Science, 2020, 11. DOI: https://doi.org/10.1155/2020/7902974
VIRAC (2019). Báo cáo nghiên cứu ngành đồ uống Việt Nam Q3/2019. https://viracresearch.com/industry/bao-cao-chuyen-sau-nganh-do-uong-viet-nam-q3-2019, 01.08.2021.
Waterhouse A.L. (2002). “Wine phenolics”. Annals of the New York Academy of Sciences, 957, 21-36. DOI: https://doi.org/10.1111/j.1749-6632.2002.tb02903.x
Waterhouse A.L. (2004). “How does decanting red wine affect its taste? And why is it suggested for red wine, but not white?”. Scientific American. Xem tại: https://www.scientificamerican.com/article/how-does-decanting-red-wi. 01/08/2021
Wollan, D., Duc-Truc Pham and Wilkinson, K.L. (2016). “Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis”. Journal of Agricultural and Food Chemistry. 64(40), 7569-7575. DOI: https://doi.org/10.1021/acs.jafc.6b02691
Zeng, D., Xiao, G., Xu, Y. et al. (2019). “Protein and polyphenols involved in sediment formation in cloudy litchi juice”. Food Sci Biotechnol 28, 945-953. DOI: https://doi.org/10.1007/s10068-019-00567-y