National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia.
School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
J Agric Food Chem. 2020 Nov 25;68(47):13331-13343. doi: 10.1021/acs.jafc.9b07164. Epub 2020 Mar 2.
This work investigated the influence of grape variety, vineyard location, and grape harvest maturity, combined with different oxygen availability treatments, on red wine composition during bottle aging. Chemometric analysis of wine compositional data (i.e., wine color parameters, SO, metals, and volatile compounds) demonstrated that the wine samples could be differentiated according to the different viticultural or bottle-aging factors. Grape variety, vineyard location, and grape maturity showed greater influence on wine composition than bottle-aging conditions. For most measured wine compositional variables, the evolution patterns adopted from the viticultural factors were not altered by oxygen availability treatment. However, contrasting evolution patterns for some variables were observed according to specific viticultural factors, with examples including dimethyl sulfide, phenylacetaldehyde, maltol, and β-damascenone for vineyard locations, 2-methylbutanal, 1,4-cineole, and linalool for grape variety, and methanethiol, methional, and homofuraneol for grape maturity.
本研究调查了葡萄品种、葡萄园位置和葡萄收获成熟度的影响，以及不同的氧气可用性处理，对瓶陈过程中红葡萄酒成分的影响。对葡萄酒成分数据（即葡萄酒颜色参数、SO₂、金属和挥发性化合物）的化学计量分析表明，可根据不同的葡萄栽培或瓶陈因素对葡萄酒样品进行区分。葡萄品种、葡萄园位置和葡萄成熟度对葡萄酒成分的影响大于瓶陈条件。对于大多数测量的葡萄酒成分变量，从葡萄栽培因素中采用的演变模式不受氧气可用性处理的影响。然而，根据特定的葡萄栽培因素，观察到一些变量的对比演变模式，例如，对于葡萄园位置，二甲基硫、苯乙醛、麦芽酚和β-大马酮；对于葡萄品种，2-甲基丁醛、1,4-桉树脑和芳樟醇；对于葡萄成熟度，甲硫醇、甲硫醛和糠醇。
