Talaverano Inmaculada, Ubeda Cristina, Cáceres-Mella Alejandro, Valdés María Esperanza, Pastenes Claudio, Peña-Neira Álvaro
Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Chile.
Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Quillota, Chile.
J Sci Food Agric. 2018 Feb;98(3):1140-1152. doi: 10.1002/jsfa.8565. Epub 2017 Sep 25.
Controlled water deficits affect grape berry physiology and the resulting wines, with volatile composition being the one of the affected parameters. However, there is a potential disconnect between aromatic maturity and sugar accumulation. Accordingly, the effects of three different water status levels over two growing seasons (2014 and 2015) and two different harvest dates on the aroma compounds from Cabernet Sauvignon wines were studied. Volatile compounds were determined using headspace solid phase microextraction coupled with gas chromatoghraphy/mass spectrometry.
Around 45 volatile compounds were determined in the wines and, among these, esters were affected the most, presenting lower concentrations when the most restrictive water treatment was applied in both years. By contrast, volatile acids presented the highest concentrations when the lowest level of irrigation was applied. On the other hand, a delay in harvesting produced an increase in the total amount of volatile compounds in samples from the most restrictive water treatment. These results are coincident with a principal component analysis that indicated a great separation between years, deficit irrigation treatments and harvest dates.
The results of the present study suggest that a low water supply had a negative effect on the aromatic potential of wines at a similar ripening stage. However, this effect could be countered by harvesting at a later date. © 2017 Society of Chemical Industry.
控制水分亏缺会影响葡萄果实的生理状况以及由此酿造的葡萄酒，挥发性成分是受影响的参数之一。然而，香气成熟度与糖分积累之间可能存在脱节。因此，研究了两个生长季节（2014年和2015年）三种不同水分状况水平以及两个不同采收日期对赤霞珠葡萄酒香气化合物的影响。使用顶空固相微萃取结合气相色谱/质谱法测定挥发性化合物。
葡萄酒中测定出约45种挥发性化合物，其中酯类受影响最大，在两年中采用最严格水分处理时其浓度较低。相比之下，在采用最低灌溉水平时挥发性酸的浓度最高。另一方面，采收延迟使来自最严格水分处理的样品中挥发性化合物总量增加。这些结果与主成分分析一致，主成分分析表明年份、亏缺灌溉处理和采收日期之间有很大差异。
本研究结果表明，在相似的成熟阶段，低水分供应对葡萄酒的香气潜力有负面影响。然而，通过延迟采收可以抵消这种影响。©2017化学工业协会。
