†National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
J Agric Food Chem. 2015 May 13;63(18):4664-72. doi: 10.1021/acs.jafc.5b00966. Epub 2015 May 4.
The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors' knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages.
研究了葡萄成分与随后的红葡萄酒酯类特征之间的关系。来自澳大利亚同一非常温暖气候葡萄园的赤霞珠（Cabernet Sauvignon）和设拉子（Shiraz）在两个不同的成熟阶段进行了收获，并对三倍的葡萄酒进行了酿造。葡萄分析侧重于氮和脂质成分，通过 HPLC-FLD 测量 18 种氨基酸、3 种多不饱和脂肪酸以及通过 GC-MS 从脂质降解得到的 6 种 C6 化合物。通过 HS-SPME-GC-MS 分析葡萄酒中的 20 种酯类和 4 种高级醇。支链酸乙酯的浓度受葡萄成熟度的显著影响，但品种之间的变化不一致。脂肪酸乙酯的相对变化较小，而高级醇乙酸酯的差异最明显，无论葡萄成熟度如何，设拉子葡萄酒中的浓度范围均为赤霞珠葡萄酒的 1.5 至 26 倍。葡萄分析表明，葡萄酒酯类组成的变化可能与特定的葡萄汁氮组成和脂质代谢有关。据作者所知，本研究首次调查了在不同成熟阶段收获的葡萄酿造的设拉子和赤霞珠葡萄酒的酯类特征的品种差异。
