Slegers Amélie, Angers Paul, Ouellet Étienne, Truchon Tamara, Pedneault Karine
Centre de Développement Bioalimentaire du Québec, La Pocatière, QC G0R 1Z0, Canada.
Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada.
Molecules. 2015 Jun 15;20(6):10980-1016. doi: 10.3390/molecules200610980.
Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not well defined, nor are the relationships between hybrid grape and wine composition, which causes significant drawbacks in the development of viticulture and winemaking of northern wines. In an effort to increase our understanding of interspecific hybrids, we have characterized the free volatile compounds profiles of berries (juice and skin) and wines of five red hybrid varieties (Frontenac, Marquette, Maréchal Foch, Sabrevois and St. Croix) grown in Québec (Canada), using GC-MS(TOF)-SPME. In grapes and wines, significantly higher levels of C6 and other fatty acid degradation products (FADP) were found in Frontenac, Maréchal Foch and Marquette. Terpenes were primarily located in the skin, with Marquette showing the highest level for these compounds. Both the level of terpenes and the level of FADP in grape were strongly correlated with their respective levels in wine, as demonstrated by the redundancy analyses. Nonanal, (E,Z)-2,6-nonadienal, β-damascenone, ethyl octanoate and isoamyl acetate showed the highest OAVs in the wines of the studied varieties.
种间杂交葡萄品种由欧亚葡萄（Vitis vinifera）与北美葡萄品种杂交培育而成，在北方地区正变得具有重要经济意义，目前在这些地区它们被广泛种植用于葡萄酒生产。然而，种间杂交品种之间的品种差异尚未明确界定，杂交葡萄与葡萄酒成分之间的关系也不明确，这给北方葡萄酒的葡萄栽培和酿酒发展带来了重大弊端。为了增进我们对种间杂交品种的了解，我们利用气相色谱 - 质谱（飞行时间）- 固相微萃取（GC-MS(TOF)-SPME）对在加拿大魁北克种植的五个红色杂交品种（弗龙特纳克、马凯特、马雷夏尔福煦、萨布雷瓦和圣克罗伊）的浆果（果汁和果皮）以及葡萄酒中的游离挥发性化合物谱进行了表征。在葡萄和葡萄酒中，弗龙特纳克、马雷夏尔福煦和马凯特中发现的C6和其他脂肪酸降解产物（FADP）水平显著更高。萜类物质主要存在于果皮中，马凯特的这些化合物含量最高。冗余分析表明，葡萄中的萜类物质水平和FADP水平与其在葡萄酒中的各自水平密切相关。壬醛、（E,Z）-2,6-壬二烯醛、β-大马酮、辛酸乙酯和乙酸异戊酯在所研究品种的葡萄酒中显示出最高的气味活性值（OAVs）。
