Facultad de Ingeniería, Inorganic Chemistry and Molecular Material Center, Instituto de Ciencias Químicas Aplicadas, Universidad Autónoma de Chile, Santiago, Chile.
Facultad de Ciencias, Instituto de Ciencias Biomédicas, Universidad Autónoma de Chile, Santiago, Chile.
J Sci Food Agric. 2020 Jan 30;100(2):836-845. doi: 10.1002/jsfa.10095. Epub 2019 Nov 25.
A classical postulate of viticulture declares that small grape berries produce the best red wines. The popularity of this postulate among winemakers leads them to consider berry size at harvest as a tool to measure the grape's potential to obtain great red wines. To address this issue, two vineyards from the same cultivar and subjected to the same physiological conditions during growing were selected for their difference in average grape berry size at harvest. Grapes from both origins were characterized and used for red winemaking by the same way. Release of volatile compounds and phenolic compounds during the alcoholic fermentation was monitored, and the finished wines were chemically characterized.
Larger grapes have a lower theoretical surface-to-volume ratio but have thicker skins and a greater proportion of skins (m/m). Wines made from grapes with a greater proportion of skins contain higher amounts of phenolic compounds, terpenes, volatile acids, acetate esters and polysaccharides.
According to the results, it seems that grape skin extraction is more related to skin proportion than to berry size. Thus not always smaller grapes produce darker red wines. © 2019 Society of Chemical Industry.
葡萄栽培学的一个经典假设是小葡萄浆果能酿造出最好的红葡萄酒。该假设在酿酒师中的流行导致他们在收获时将浆果大小视为衡量葡萄酿造优质红葡萄酒潜力的工具。为了解决这个问题，选择了两个来自同一品种且在生长过程中具有相同生理条件的葡萄园，其浆果平均大小存在差异。对来自这两个产地的葡萄进行了特征描述，并采用相同的方法用于酿造红葡萄酒。监测了酒精发酵过程中挥发性化合物和酚类化合物的释放情况，并对成品酒进行了化学分析。
大葡萄的理论表面积与体积比较低，但果皮较厚且占比更大（m/m）。由具有更大果皮比例的葡萄酿造的葡萄酒含有更高的酚类化合物、萜烯类化合物、挥发性酸、乙酸酯和多糖。
根据结果，似乎葡萄皮的提取与果皮比例有关，而与浆果大小关系不大。因此，并非总是小葡萄能酿造出更深色的红葡萄酒。 © 2019 英国化学学会。
