Giacosa Simone, Ossola Carolina, Botto Riccardo, Río Segade Susana, Paissoni Maria Alessandra, Pollon Matteo, Gerbi Vincenzo, Rolle Luca
Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy..
Food Res Int. 2019 Feb;116:1084-1093. doi: 10.1016/j.foodres.2018.09.051. Epub 2018 Sep 24.
Foliar treatments using two products based on Saccharomyces cerevisiae inactive dry yeast derivatives with specific formulations for white and red varieties were tested in two consecutive vintages on Vitis vinifera L. cv. Chardonnay, Cortese, and Nebbiolo grown in Piedmont (north-west Italy). The possible elicitor effect of the foliar treatment was assessed at harvest on the chemical composition and mechanical properties of grape berries. The accumulation and extractability of phenolic compounds in Nebbiolo grape skins were also studied. Wines were produced and analysed in terms of technological parameters, color characteristics, free volatile composition, and phenolic compounds. The treatments induced an +16 μm average increase in berry skin thickness, which makes the grapes more resistant to physical damages and pathogenous attacks. In Nebbiolo, this treatment enhanced the accumulation of anthocyanins (+33 mg/kg on average). However, the obtained results pointed out a vintage effect. In 2015, few significant differences between wines made from control and treated grapes were found. Instead, in 2016, Nebbiolo treated wines had a slightly worse chromatic quality as a consequence of lower contents of phenolic compounds, but they were richer in relative amounts of malvidin-3-glucoside.
在意大利西北部皮埃蒙特种植的霞多丽、考蒂兹和内比奥罗葡萄品种上，连续两个年份对两种基于酿酒酵母无活性干酵母衍生物且具有针对白葡萄和红葡萄品种特定配方的叶面处理产品进行了测试。在收获时评估了叶面处理对葡萄浆果化学成分和机械性能可能产生的诱导效应。还研究了内比奥罗葡萄皮中酚类化合物的积累和提取率。对所酿造的葡萄酒进行了技术参数、颜色特征、游离挥发性成分和酚类化合物方面的分析。这些处理使浆果表皮厚度平均增加了16微米，这使得葡萄更能抵抗物理损伤和病原体侵袭。在内比奥罗葡萄品种中，这种处理提高了花青素的积累量（平均增加33毫克/千克）。然而，所获得的结果显示出年份效应。在2015年，由对照葡萄和处理过的葡萄酿造的葡萄酒之间几乎没有发现显著差异。相反，在2016年，由于酚类化合物含量较低，内比奥罗处理葡萄酒的色度质量略差，但它们的锦葵色素-3-葡萄糖苷相对含量更高。
