补灌对原产地为里贝拉（Ribeiro）的 Godello 葡萄酒中氨基酸和挥发性成分的影响。
Influence of supplementary irrigation on the amino acid and volatile composition of Godello wines from the Ribeiro Designation of Origin.
机构信息
Estación de Viticultura e Enoloxía de Galicia (EVEGA-INGACAL), Ponte San Clodio s/n, Leiro, Ourense 32428, Spain; Depto. Química Analítica, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, Ourense 32004, Spain.
Estación de Viticultura e Enoloxía de Galicia (EVEGA-INGACAL), Ponte San Clodio s/n, Leiro, Ourense 32428, Spain.
出版信息
Food Res Int. 2018 Sep;111:715-723. doi: 10.1016/j.foodres.2018.05.074. Epub 2018 Jun 7.
Concentrations of amino acids and volatile compounds of a given grapevine cultivar might be altered by inter-annual climate variability and management practices such as irrigation. These compounds determine, in part, aroma and sensory characteristics of wines. The current study aimed at assessing the amino acid profile of musts and wines and the volatile composition of wines from Vitis vinifera (L.) cultivar 'Godello' grown in the Ribeiro Designation of Origin (NW Spain) under rain-fed and supplementary irrigation (SI) conditions over three years (2012-2014). Supplementary irrigation increased must titratable acidity. However, must amino acid concentrations were not significantly altered by SI. In contrast, the concentrations of ethyl lactate and geraniol were greater in wines from the SI treatment. Significant correlations between amino acids in musts and volatiles in wines were observed. Our results highlight the low impact of SI on must and wine composition, likely due to the low level of water stress experienced by Godello vines. Understanding the effects of SI on wine properties could aid to adapt management practices in the future.
受年度间气候变异性和灌溉等管理措施的影响，特定葡萄品种的氨基酸和挥发性化合物浓度可能会发生变化。这些化合物部分决定了葡萄酒的香气和感官特征。本研究旨在评估在三年（2012-2014 年）的自然降雨和补充灌溉（SI）条件下，生长在西班牙西北部里贝拉法定产区的白葡萄品种“Godello”的葡萄醪和葡萄酒的氨基酸组成，以及葡萄酒的挥发性成分。补充灌溉增加了葡萄醪的可滴定酸度。然而，SI 并未显著改变葡萄醪中的氨基酸浓度。相比之下，来自 SI 处理的葡萄酒中乙基乳酸酯和香叶醇的浓度更高。在葡萄醪中的氨基酸和葡萄酒中的挥发性物质之间观察到显著的相关性。我们的研究结果突出表明，SI 对葡萄醪和葡萄酒成分的影响较小，这可能是由于 Godello 葡萄藤经历的水分胁迫水平较低。了解 SI 对葡萄酒特性的影响有助于将来调整管理措施。
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