Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain; Instituto de Ciencias de la Vid y el Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain.
Food Chem. 2020 Aug 1;320:126610. doi: 10.1016/j.foodchem.2020.126610. Epub 2020 Mar 13.
This paper presents a study of the influence of the harvesting date on concentrations of odorants in Moristel wines of two vintages. The wine made from grapes harvested early facilitated the accumulation of acetaldehyde (associated with low polyphenols concentrations) and higher concentrations of branched acids. A reason for these greater levels could be the lack of reduction factors (NADH or NADPH). Other changes with potential sensory consequences are the decrease of the branched acid/branched alcohol, branched ester/branched acid and branched ester/branched alcohol ratios that occurs as the grapes ripen. Besides, the variations of varietal or typical maturation markers did not have sensory importance. These results suggest that the characteristics of wines associated to the degree of maturity of grapes are mostly related to the changes in the profiles of fermentative compounds (especially acetaldehyde) induced by changes in the polyphenolic content and in the medium in which the yeast develops.
本研究探讨了不同收获期对两个年份的莫利特葡萄酒香气成分浓度的影响。早期收获的葡萄酿造的葡萄酒有利于乙醛（与低多酚浓度相关）和支链酸浓度的增加。这可能是由于缺乏还原因子（NADH 或 NADPH）。其他可能具有潜在感官影响的变化是，随着葡萄成熟，支链酸/支链醇、支链酯/支链酸和支链酯/支链醇的比例降低。此外，品种或典型成熟标志物的变化没有感官重要性。这些结果表明，与葡萄成熟度相关的葡萄酒特性主要与多酚含量变化以及酵母生长介质中发酵化合物（特别是乙醛）谱的变化有关。
