College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China.
College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066600, China.
Molecules. 2019 Jul 30;24(15):2777. doi: 10.3390/molecules24152777.
The aim of this paper was to investigate how maturity affects the aroma characteristics of Cabernet Sauvignon wine. A series of four cv. Cabernet Sauvignon wines were produced from grapes of different harvest dates. The berries of sequential harvest treatments showed an increase in total soluble solids and anthocyanin and a decrease in titratable acidity. Berry shriveling was observed as berry weight decreased. In the wines, anthocyanin, dry extract, alcoholic strength, and pH were enhanced with the sequential harvest, whereas polyphenol and tannin were decreased. The concentrations of volatile compounds in sequential harvests were found to be at higher levels. Isopentanol, phenylethyl alcohol, ethyl acetate, ethyl lactate, benzaldehyde, citronellol, and linalool significantly increased when harvest was delayed by one or two weeks. Through a principal component analysis, the volatile compounds and phenols characterizing each harvest date were clearly differentiated. These results suggest that sequential harvest may be an optional strategy for winemakers to produce high-quality wine.
本研究旨在探讨成熟度如何影响赤霞珠葡萄酒的香气特征。采用不同收获日期的葡萄，酿造了一系列 4 个 cv.赤霞珠葡萄酒。连续收获处理的浆果总可溶性固形物和花色苷增加，可滴定酸减少。随着浆果重量的减少，观察到浆果皱缩。在葡萄酒中，随着连续收获，花色苷、干浸出物、酒精度和 pH 值增加，而多酚和单宁减少。连续收获的挥发性化合物浓度较高。当收获推迟一周或两周时，异戊醇、苯乙醇、乙酸乙酯、乳酸乙酯、苯甲醛、香茅醇和芳樟醇的浓度显著增加。通过主成分分析，可清楚地区分每个收获日期的挥发性化合物和酚类物质。这些结果表明，连续收获可能是酿酒师生产优质葡萄酒的一种可选策略。
