Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia.
Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA 5064, Australia.
J Agric Food Chem. 2021 Jul 14;69(27):7709-7724. doi: 10.1021/acs.jafc.1c01229. Epub 2021 Jun 30.
Wine made from grapes subjected to accelerated ripening, an increasingly frequent phenomenon occurring in many wine regions due to peaks of heat and water stress, displays higher alcohol levels and lacks balance with color and flavor compounds. Herein, the rate of sugar accumulation of grapes was manipulated by varying the crop load and irrigation regime and the development of secondary metabolites was monitored by gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC). A 3-week delay in ripening correlated to an increase in the concentration of some monoterpenes and norisoprenoids and a greater decrease of green aroma compounds. Delayed ripening had a positive impact on the phenolic composition of grapes, displaying higher contents of total anthocyanins, total phenolics, quercetin glycosides, and polymeric pigments. A map of the chemical composition of grapes close to harvest allowed discrimination of compounds mainly responsive to delayed ripening from those driven by crop load or irrigation.
采用加速成熟技术酿造的葡萄酒，这种技术由于热量和水分胁迫峰值的出现，在许多葡萄酒产区越来越普遍，其特点是酒精度较高，且颜色和风味化合物之间失去平衡。本研究通过改变负载和灌溉制度来控制葡萄的糖积累速率，并通过气相色谱-质谱（GC-MS）和高效液相色谱（HPLC）监测次生代谢物的发展。成熟时间延迟 3 周与某些单萜和倍半萜浓度增加以及绿色香气化合物减少相关。延迟成熟对葡萄的酚类成分有积极影响，显示出更高的总花色苷、总酚类、槲皮素糖苷和聚合色素含量。接近收获时的葡萄化学成分图谱可以区分主要对延迟成熟有反应的化合物与受负载或灌溉驱动的化合物。
