Pardo-Garcia Ana I, Wilkinson Kerry L, Culbert Julie A, Lloyd Natoiya D R, Alonso Gonzalo L, Salinas M Rosario
Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
Food Chem. 2017 Feb 15;217:782-789. doi: 10.1016/j.foodchem.2016.08.090. Epub 2016 Aug 25.
Previous studies have shown that volatile compounds present within a vineyard during the growing season can be absorbed by grapevines, assimilated within grapes, and then released during fermentation to influence the final aroma of wine. For example, the accumulation of volatile phenols in glycoconjugate forms following grapevine exposure to bushfire smoke, and their subsequent release during winemaking. This study investigated the accumulation of guaiacol glycoconjugates in the fruit, shoots and leaves of Monastrell grapevines following foliar applications (at veraison) of either an aqueous solution of guaiacol or an aqueous oak extract. Fruit, shoot and leaf samples were then collected at 3 time points between veraison and maturity, and analysed by gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry, to quantify guaiacol and its glycoconjugates, respectively. Guaiacol glycoconjugates were observed in fruit and leaves in particular, demonstrating glycosylation occurred after grapevine treatment; however, different glycoconjugate profiles were apparent.
以往的研究表明，在生长季节葡萄园中的挥发性化合物可被葡萄吸收，在葡萄内同化，然后在发酵过程中释放出来，影响葡萄酒的最终香气。例如，葡萄藤暴露于丛林大火烟雾后，挥发性酚类以糖缀合物形式积累，随后在酿酒过程中释放出来。本研究调查了在转色期对莫纳斯特雷尔葡萄藤进行叶面喷施愈创木酚水溶液或橡木水提取物后，愈创木酚糖缀合物在果实、新梢和叶片中的积累情况。然后在转色期至成熟期之间的3个时间点采集果实、新梢和叶片样本，并分别通过气相色谱 - 质谱联用仪和液相色谱 - 串联质谱仪进行分析，以定量愈创木酚及其糖缀合物。尤其在果实和叶片中观察到了愈创木酚糖缀合物，表明葡萄藤处理后发生了糖基化；然而，不同的糖缀合物谱明显不同。
