Instituto de Ciencias de la Vid y el Vino (ICVV), Viticulture Department, Universidad de La Rioja-CSIC-Gobierno de La Rioja, Finca La Grajera, Carretera de Burgos Km. 6, Logroño, La Rioja, 26007, Spain.
Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, C/ Pedro Cerbuna 12, Zaragoza, Aragón, 50009, Spain.
J Sci Food Agric. 2021 Jul;101(9):3952-3960. doi: 10.1002/jsfa.11035. Epub 2021 Jan 8.
Small berry size is normally associated with quality wine production. However, the contribution of grapevine variety and environment to sensory quality has not been well established. In this study, genotypes from two intra-specific hybrid populations were categorized by size according to berry diameter and weight: small (< 13.5 mm, <1.5 g), and large (>16 mm, >2 g). Chemical and sensory attributes of wines produced in two consecutive vintages (2017 and 2018) from each size category were characterized. Perceived intrinsic wine quality was judged by 20 wine professionals.
Wines obtained from small berry genotypes consistently displayed higher proportions of phenolic compounds and deeper color and were judged higher in quality regardless of genetic background and vintage. Perceived quality was positively correlated with anthocyanin and phenolic content. Wines presented high sensory variability in both vintages. Small berry size genotypes produced sweeter, fruitier wines with greater astringency; whereas wines from larger berries were perceived as more alcoholic and with lower positive aroma intensities. Berry size influenced color and phenolic compounds more than genotype or environment.
Small berry-size genotypes were related to high quality judgements in both years, thus providing a predictor of wine categories, which could be used to meet different market demands. © 2020 Society of Chemical Industry.
小浆果大小通常与优质葡萄酒生产有关。然而，葡萄品种和环境对感官质量的贡献尚未得到很好的确定。在这项研究中，根据浆果直径和重量将两个种内杂交群体的基因型分为小果（<13.5mm，<1.5g）和大果（>16mm，>2g）两类。对每个大小类别在两个连续年份（2017 年和 2018 年）生产的葡萄酒的化学和感官特性进行了表征。20 名葡萄酒专业人士对葡萄酒的内在质量进行了判断。
无论遗传背景和年份如何，来自小浆果基因型的葡萄酒始终显示出更高比例的酚类化合物和更深的颜色，并且被认为具有更高的质量。感知到的质量与花青素和酚类含量呈正相关。在两个年份中，葡萄酒的感官变化都很大。小浆果大小的基因型产生更甜、更果香、单宁更强的葡萄酒；而大浆果的葡萄酒则被认为酒精度更高，正面香气强度更低。浆果大小对颜色和酚类化合物的影响大于基因型或环境。
小浆果大小的基因型与两年的高质量判断有关，因此可以作为葡萄酒分类的预测指标，以满足不同的市场需求。 © 2020 化学工业协会。
