The New Zealand Institute for Plant & Food Research Limited, 85 Budge Street, Blenheim 7240, Marlborough, New Zealand.
Wine Science Programme, School of Chemical Sciences, University of Auckland, 23 Symonds Street, Auckland 1142, New Zealand.
Food Chem. 2016 Nov 1;210:640-7. doi: 10.1016/j.foodchem.2016.05.010. Epub 2016 May 2.
New Zealand Sauvignon blanc (SB) wines are characterised by a distinctive combination of tropical-fruity and green-herbaceous aromatic compounds. The influence of sunlight exposure of grape clusters on juice and wine composition was investigated, with the aim of manipulating aromatic compounds in SB wine. In the absence of basal leaf removal SB clusters naturally exposed to sunlight were riper than shaded clusters, evidenced by higher total soluble solids (TSS) and proline, and lower malic acid, 3-isobutyl-2-methoxypyrazine (IBMP) and arginine. Volatile thiols in wines did not differ between shaded and exposed clusters. At equivalent TSS, cluster exposure had little or no effect on malic acid concentration. Conversely, wine from shaded clusters had almost double the IBMP concentration of wine from exposed clusters at equivalent TSS. The effects on SB juice and wine composition of natural variations in cluster microclimate are not comparable with the effects of cluster exposure created through leaf removal.
新西兰长相思（SB）葡萄酒的特点是热带水果味和绿色草本芳香化合物的独特组合。本研究调查了葡萄串接受阳光照射对果汁和葡萄酒成分的影响，目的是人为操控 SB 葡萄酒中的芳香化合物。在不摘除基生叶的情况下，与遮阴的葡萄串相比，自然接受阳光照射的葡萄串更加成熟，表现为更高的总可溶性固形物（TSS）和脯氨酸含量，以及更低的苹果酸、3-异丁基-2-甲氧基吡嗪（IBMP）和精氨酸含量。遮阴和受光葡萄串之间的葡萄酒挥发性硫醇没有差异。在相同的 TSS 下，葡萄串受光对苹果酸浓度几乎没有影响。相反，在相同的 TSS 下，遮阴葡萄串的 IBMP 浓度几乎是受光葡萄串的两倍。与通过摘除叶片创造的葡萄串受光效果相比，葡萄串微气候的自然变化对 SB 果汁和葡萄酒成分的影响不可比。
