Montero R, Mundy D, Albright A, Grose C, Trought M C T, Cohen D, Chooi K M, MacDiarmid R, Flexas J, Bota J
Institut de Recerca i Formació Agrària i Pesquera (IRFAP), Conselleria d'Agricultura, Medi Ambient i Territori, Govern de les Illes Balears, C/Eusebio Estada n° 145, 07009 Palma de Mallorca, Spain.
The New Zealand Institute for Plant & Food Research Limited, Marlborough Wine Research Centre, PO Box 845, Blenheim, New Zealand.
Food Chem. 2016 Apr 15;197 Pt B:1177-83. doi: 10.1016/j.foodchem.2015.11.086. Epub 2015 Nov 18.
In order to determine the effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) on fruit composition and chemical profile of juice and wine from Vitis vinifera L. cv. Sauvignon blanc grown in New Zealand, composition variables were measured on fruit from vines either infected with GLRaV-3 (established or recent infections) or uninfected vines. Physiological ripeness (20.4°Brix) was the criterion established to determine the harvest date for each of the three treatments. Date of grape ripeness was strongly affected by virus infection. In juice and wine, GLRaV-3 infection prior to 2008 reduced titratable acidity compared with the uninfected control. Differences observed in amino acids from the three infection status groups did not modify basic wine chemical properties. In conclusion, GLRaV-3 infection slowed grape ripening, but at equivalent ripeness to result in minimal effects on the juice and wine chemistry. Time of infection produced differences in specific plant physiological variables.
为了确定葡萄卷叶相关病毒3（GLRaV-3）对新西兰种植的赤霞珠葡萄果实成分以及果汁和葡萄酒化学特征的影响，对感染GLRaV-3（已确诊感染或近期感染）的葡萄藤和未感染葡萄藤的果实的成分变量进行了测量。以生理成熟度（20.4°Brix）作为确定三种处理中每种处理收获日期的标准。葡萄成熟日期受病毒感染的影响很大。在果汁和葡萄酒中，与未感染的对照相比，2008年之前感染GLRaV-3会降低可滴定酸度。在三个感染状态组中观察到的氨基酸差异并未改变葡萄酒的基本化学性质。总之，GLRaV-3感染会减缓葡萄成熟，但在同等成熟度下对果汁和葡萄酒化学性质的影响最小。感染时间在特定植物生理变量上产生了差异。
