Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy.
Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Viticulture and Enology Research Center (CREA-VE), Conegliano, Italy.
J Sci Food Agric. 2020 May;100(7):3262-3268. doi: 10.1002/jsfa.10344. Epub 2020 Mar 6.
Over recent years, a new wave of disease-tolerant to mildew varieties has flooded the viticulture sector, for reasons of human safety and economic expediency. These hybrid grape cultivars are selected mainly on the basis of their intrinsic capability to counter the attack of the main fungal diseases that affect grape production, such as downy mildew and powdery mildew. However, their organoleptic and oenological characteristics have not yet been studied in depth for purposes of both juice and wine production, due to the high number of newly proposed germplasms and the lack of information about their adaptability to different environments. This work examines the thiol aroma precursors concentration in 64 red and white disease-tolerant hybrid varieties in the vine germplasm collections of Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Viticulture and Enology Research Center and Fondazione Edmund Mach, both from the north-east of Italy.
All cultivars showed the presence of 3-mercaptohexan-1-ol (3MH) precursors, ranging from 4.4 to 1141 μg kg for 3-S-glutathionyl hexan-1-ol (GSH-3MH), and from 0.3 to 136 μg kg for 3-S-cysteinyl 3-hexan-1-ol. The concentration of GSH-3MH exceeded 600 μg kg in eight varieties, with values comparable to those of the richest Vitis vinifera reported so far. On average, red grapes showed higher concentrations of 3MH precursors than white ones did. Only two hybrids had 4-mercapto-4-methylpentan-2-one (4MMP) precursors over the limit of quantification, albeit with a much higher concentration than those normally reported in Sauvignon Blanc.
This is the first detailed survey of 3MH and 4MMP precursors carried out taking into account a considerable number of hybrid grape varieties. The results show that some of these varieties could be interesting for the production of tropical juices or tropical-aromatic wines and soft drinks, through the enzymatic liberation of thiol aromas, as well as for the production of aromatizing tannins to be used in the food industry. © 2020 Society of Chemical Industry.
近年来，出于人类安全和经济利益的考虑，耐霉菌品种的浪潮席卷了葡萄种植业。这些杂交葡萄品种主要是根据其内在的抵御主要真菌病害（如霜霉病和白粉病）侵袭的能力而选择的。然而，由于新提出的种质数量众多，而且缺乏有关其对不同环境适应性的信息，因此尚未深入研究其用于果汁和葡萄酒生产的感官和酿造特性。这项工作检查了意大利东北部的农业研究理事会-葡萄栽培和酿酒研究中心和埃德蒙·马赫基金会葡萄种质收藏中 64 种红色和白色耐霉菌杂交品种的硫醇香气前体浓度。
所有品种均存在 3-巯基己醇（3MH）前体，3-S-谷胱甘肽-3-己醇（GSH-3MH）的浓度范围为 4.4 至 1141μg/kg，3-S-半胱氨酸-3-己醇的浓度为 0.3 至 136μg/kg。八种品种的 GSH-3MH 浓度超过 600μg/kg，其值与迄今为止报道的最丰富的 Vitis vinifera 相当。平均而言，红葡萄的 3MH 前体浓度高于白葡萄。只有两个杂种品种的 4-巯基-4-甲基-2-戊酮（4MMP）前体超过定量限，尽管其浓度远高于通常在长相思中报道的浓度。
这是首次考虑大量杂交葡萄品种进行的 3MH 和 4MMP 前体的详细调查。结果表明，其中一些品种可能具有用于生产热带果汁或热带芳香葡萄酒和软饮料的潜力，通过酶解释放硫醇香气，以及用于生产用于食品工业的芳香单宁。© 2020 化学工业协会。
