Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal.
Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, E-50009 Zaragoza, Spain.
Food Res Int. 2020 May;131:108983. doi: 10.1016/j.foodres.2020.108983. Epub 2020 Jan 7.
Calcium supplements have increasingly been used at pre-harvest stages for improving fruit firmness, aiming at mitigating environmental stress. However, as recent studies demonstrated that calcium modifies the polyphenolic profile of grape berries, we hypothesize in this study that it also affects wine volatile profile. In a two-year study, grapevines cv. "Vinhão" were sprayed with 2% CaCl throughout the fruiting season, and musts were prepared at a laboratory scale. Musts from calcium-treated fruits contained higher calcium levels and less anthocyanins. Increased calcium content did not affect the course of fermentation induced with a S. cerevisiae starter inoculum, but impacted the course of spontaneous fermentations carried out by endogenous berry microflora. Several compounds associated to varietal and fermentative aromas were largely influenced by the calcium treatment. For instance, volatile phenols decreased, together with β-damascenone, benzaldehyde and γ-nonalactone, while several acetates and alcohols increased. Principal component analysis showed that the volatile profile of control wines produced by spontaneous fermentation substantially differed between replicates, but calcium treatment lowered replicate variability. Volatile profiles were also influenced by the vintage and fermentation type. The shift in wine volatile profile upon calcium treatment may be relevant from an oenological perspective.
钙补充剂已越来越多地在收获前阶段被用于提高果实硬度，旨在减轻环境压力。然而，正如最近的研究表明，钙会改变葡萄浆果的多酚谱，我们在这项研究中假设，它也会影响葡萄酒的挥发性谱。在为期两年的研究中，对葡萄品种“Vinhão”进行了 2% CaCl 的喷雾处理，在实验室规模上制备了葡萄汁。经钙处理的果实中的葡萄汁含有更高的钙水平和更少的花青素。增加钙含量并不影响用酿酒酵母接种物诱导发酵的过程，但会影响由内源性浆果微生物区系进行的自发发酵过程。与品种和发酵香气相关的几种化合物受到钙处理的极大影响。例如，挥发性酚类物质与β-大马酮、苯甲醛和γ-壬内酯一起减少，而几种乙酸盐和醇类物质增加。主成分分析表明，由自发发酵产生的对照葡萄酒的挥发性谱在重复之间有很大差异，但钙处理降低了重复的可变性。挥发性谱也受到年份和发酵类型的影响。钙处理后葡萄酒挥发性谱的变化可能从酿造角度来看具有重要意义。
