Cortell Jessica M, Halbleib Michael, Gallagher Andrew V, Righetti Timothy L, Kennedy James A
Department of Food Science and Technology and Department of Horticulture, Oregon State University, Corvallis, Oregon 97331, USA.
J Agric Food Chem. 2007 Aug 8;55(16):6585-95. doi: 10.1021/jf070196n. Epub 2007 Jul 18.
The relationships between grapevine (Vitis vinifera) vigor variation and resulting wine anthocyanin concentration and composition and pigmented polymer formation were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. Vine vigor parameters were used to designate vigor zones within two vineyard sites (A and B) to produce research wines (2003 and 2004) and conduct a model extraction experiment (2004 only) to investigate the vine-fruit-wine continuum. Wines and model extracts were analyzed by HPLC and UV-vis spectrophotometry. For the model extractions, there were no differences between sites for pomace weight, whereas juice volume was higher for site A. This was not related to a larger berry size. Site A had a higher anthocyanin concentration (milligrams per liter) in the model extracts than site B specifically for the medium- and low-vigor zones. For anthocyanin composition in the model extraction, site B had a greater proportion of malvidin-3-O-glucoside and less of the remaining anthocyanin glucosides (delphinidin, cyanidin, petunidin, and peonidin) compared to site A. In the wines, there was a vintage effect, with the 2003 wines having a higher anthocyanin concentration (milligrams per liter) than the 2004 wines. This appears to have been primarily due to a greater accumulation of anthocyanins in the fruit. In general, the medium-vigor zone wines had higher anthocyanin concentrations than either the high- or low-vigor zone wines. There was also vintage variation related to anthocyanin composition, with the 2003 wines having a higher proportion of delphinidin and petunidin glucosides and lower malvidin-3-O-glucoside compared to 2004. In both years, there were higher proportions of delphinidin and petunidin glucosides in wines made from low-vigor-zone fruit. Wines made from low-vigor zones showed a greater propensity to form vitisin A as well as pigmented polymers. Low-vigor-zone wines had a approximately 2-fold increase in pigmented polymer concentration (milligrams per liter) over high-vigor-zones wines. There was a strong positive relationship between pigmented polymer concentration, bisulfite bleaching resistant pigments, proanthocyanidin concentration, and color density in wines. Overall, differences found in the wines magnified variation in the fruit.
研究了葡萄树（欧亚种葡萄）活力变化与所产葡萄酒花青素浓度、组成以及色素聚合物形成之间的关系。该研究在一个商业葡萄园进行，园中葡萄品种相同、砧木相同、树龄相同且葡萄园管理方式相同。利用葡萄树活力参数在两个葡萄园地块（A和B）划分活力区，用于酿造研究用葡萄酒（2003年和2004年），并开展一项模型提取实验（仅2004年）以研究葡萄-果实-葡萄酒连续体。通过高效液相色谱法（HPLC）和紫外-可见分光光度法对葡萄酒和模型提取物进行分析。对于模型提取实验，两个地块的压榨物重量没有差异，而地块A的果汁体积更高。这与更大的浆果大小无关。在模型提取物中，地块A中花青素浓度（毫克/升）高于地块B，特别是在中等和低活力区。对于模型提取物中的花青素组成，与地块A相比，地块B中甲基花青素-3-O-葡萄糖苷的比例更高，而其余花青素葡萄糖苷（飞燕草素、矢车菊素、矮牵牛素和芍药色素）的比例更低。在葡萄酒中，存在年份效应，2003年葡萄酒的花青素浓度（毫克/升）高于2004年葡萄酒。这似乎主要是由于果实中花青素积累更多。总体而言，中等活力区葡萄酒的花青素浓度高于高活力区或低活力区葡萄酒。在花青素组成方面也存在年份差异，与2004年相比，2003年葡萄酒中飞燕草素和矮牵牛素葡萄糖苷的比例更高，甲基花青素-3-O-葡萄糖苷的比例更低。在这两年中，低活力区果实酿造的葡萄酒中飞燕草素和矮牵牛素葡萄糖苷的比例更高。低活力区葡萄酒形成葡萄素A以及色素聚合物的倾向更大。低活力区葡萄酒的色素聚合物浓度（毫克/升）比高活力区葡萄酒高出约2倍。葡萄酒中色素聚合物浓度、抗亚硫酸盐漂白色素、原花青素浓度和颜色密度之间存在很强的正相关关系。总体而言，葡萄酒中发现的差异放大了果实中的变化。
