RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 402 29, Göteborg, Sweden.
Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.
Food Chem. 2019 Apr 25;278:36-46. doi: 10.1016/j.foodchem.2018.10.134. Epub 2018 Oct 30.
Phenolic compounds play an important role in colour stability and sensory properties of red wine. This study evaluated berry skin cell wall composition and how this influences grape and wine phenolics at different ripeness levels (21°Brix, 23°Brix, and 25°Brix) over two consecutive vintages. The vintage effect was highly significant, especially in the pectin fraction of the grape cell walls and affected the concentrations of certain phenolics extracted. The climatic variance between the seasons might have influenced the differences observed in the grape cell wall compositions. Firstly, a higher grape and wine phenolic content, especially in polymeric phenols, was found in 2015 wines. Additionally, grape berry cell walls, especially at the earliest stages of ripening, were found to be more intact in 2015 than in 2016. Thus, a possible relationship was found between the degree of berry intactness, especially for pectin-rich components, and the corresponding phenolic extractability during the winemaking.
酚类化合物在红葡萄酒的颜色稳定性和感官特性方面起着重要作用。本研究评估了浆果果皮细胞壁的组成，以及这种组成如何在两个连续年份不同成熟度水平（21°Brix、23°Brix 和 25°Brix）下影响葡萄和葡萄酒中的酚类物质。年份效应非常显著，尤其是在葡萄细胞壁的果胶部分，这影响了某些酚类物质的提取浓度。季节之间的气候差异可能影响了观察到的葡萄细胞壁成分的差异。首先，2015 年份的葡萄酒中发现了更高的葡萄和葡萄酒酚类物质含量，尤其是聚合酚类物质。此外，与 2016 年相比，2015 年葡萄浆果细胞壁，尤其是在早期成熟阶段，发现更加完整。因此，在酿酒过程中，浆果完整性的程度，特别是富含果胶的成分，与相应的酚类物质提取能力之间存在一定的关系。
