Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France.
INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France.
Biomolecules. 2019 Nov 27;9(12):793. doi: 10.3390/biom9120793.
The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of genome) lead to wines with organoleptic properties similar to those of wines that consumers are used to? Total phenolic (1547-3418 mg GA/L), anthocyanin (186-561 mg malvidin/L), and proanthocyanidin (1.4-4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530-929 μg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences ( < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.
寻找对疾病和气候变化具有抗性的葡萄品种尤其受到葡萄酒行业的关注。本文评估了 9 种来自新的抗真菌病（霜霉病和白粉病）红葡萄品种的单品种葡萄酒，评估指标包括总酚、花青素和原花青素含量、花青素特征、挥发性成分和感官属性。因此，问题仍然存在，这些杂交葡萄（基因组≥97.5%）是否会生产出具有与消费者习惯的葡萄酒类似的感官特性的葡萄酒？总酚（1547-3418 mg GA/L）、花青素（186-561 mg 矢车菊素/L）和原花青素（1.4-4.5 g 单宁/L）含量与文献中用著名红葡萄品种（赤霞珠、梅洛、西拉）生产的单品种葡萄酒的含量大致一致。在果香方面，直链脂肪酸的乙酯（530-929 μg/L）是所有杂交葡萄酒的主要挥发性成分。感官分析表明，外观、香气、风味、整体平衡、涩味和酒体等方面均存在显著差异（<0.05）。总的来说，这些新的杂交葡萄品种不仅对真菌病具有抗性，而且具有很大的潜力成为优质葡萄酒，因为它们的酚类和挥发性特征与常见的红葡萄单品种葡萄酒相近。
