研究美国西海岸地区对黑皮诺葡萄的感官和化学老化特征的影响。
Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the U.S. West coast.
机构信息
Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA.
Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA; Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA.
出版信息
Food Chem. 2021 Feb 1;337:127720. doi: 10.1016/j.foodchem.2020.127720. Epub 2020 Aug 1.
The sensorial and chemical differences among Pinot noir wines from different vineyard locations were investigated. Grapes of a single Pinot noir clone were grown on twelve different vineyard sites along the U.S. West Coast. Wines from a single vintage (2015) were made using a standardized protocol and equipment. Sensorial (i.e. aroma, taste, and mouthfeel) and chemical (i.e. polyphenolic and volatile) differences were observed among these wines at two aging time points (8- and 20- months). Vineyard location (i.e. latitude and longitude) was one of the main factors describing the major differences between the wines, while other details (i.e. soil type (60 cm), rootstock age, soil pH, rootstock type, and vines/acres) were possibly important for defining unique aging characteristics of certain vineyards. Overall, single clone Pinot noir grapes grown in different regions but made under standardized winemaking produced wines with unique chemical and sensorial profiles, which generally persisted throughout aging.
研究了来自不同葡萄园的黑比诺葡萄酒在感官和化学方面的差异。在美国西海岸的 12 个不同葡萄园种植了单一的黑比诺克隆葡萄。使用标准化的方案和设备酿造了来自单一年份（2015 年）的葡萄酒。在两个陈酿时间点（8 个月和 20 个月）观察到这些葡萄酒在感官（即香气、味道和口感）和化学（即多酚和挥发性）方面的差异。葡萄园的位置（即纬度和经度）是描述葡萄酒之间主要差异的主要因素之一，而其他细节（即土壤类型（60 厘米）、砧木年龄、土壤 pH 值、砧木类型和葡萄树/英亩）可能对某些葡萄园独特的陈酿特征定义很重要。总的来说，在不同地区种植但采用标准化酿酒方法酿造的单一克隆黑比诺葡萄，所生产的葡萄酒具有独特的化学和感官特征，这些特征通常在整个陈酿过程中都能保持。
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