Arias-Pérez Ignacio, Ontañón Ignacio, Ferreira Vicente, Escudero Ana
Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2-Unizar-CITA), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain.
Foods. 2022 Mar 25;11(7):958. doi: 10.3390/foods11070958.
The aim of this article was to assess the influence of the harvest date on the composition of amino acids and derived aromatic compounds in grape- and wine of the Moristel variety, in different vineyards. Two vineyards were sampled in 2016 and another one in 2017. At each sampling point, grapes were collected, destemmed, crushed and divided into four aliquots. The first three were fermented, and the latter was treated with ethanol, to produce 1-week macerates containing 15% ethanol (/)-. Overall, 10 and 33 wines were produced. Amino acids, Strecker aldehydes and aroma compounds were analysed. Amino acid profiles are characteristic of the vineyard and level of ripeness, converging with maturation. In fermentation, major amino acids, except proline, are consumed at a relatively fixed and specific tax, while consumption of 13 amino acids is determined by the ratios of alanine, glutamic acid, serine and threonine, with γ-aminobutyric acid. After fermentation, amino acid precursors to Strecker aldehydes are maxima in unripe and overripe samples, while Strecker aldehydes are maxima in unripe wines. No direct correlations between precursor amino acids in and aromatic compounds in wine have been found. Nevertheless, must amino acid profiles could determine wine aroma composition.
本文旨在评估采收日期对不同葡萄园里莫里斯泰尔品种葡萄及葡萄酒中氨基酸和衍生芳香化合物组成的影响。2016年对两个葡萄园进行了采样，2017年对另一个葡萄园进行了采样。在每个采样点，采集葡萄，去梗、破碎并分成四份。前三份进行发酵，最后一份用乙醇处理，以制备含15%乙醇（体积分数）的1周浸渍液。总共生产了10款葡萄酒和33款葡萄酒。对氨基酸、斯特雷克醛和香气化合物进行了分析。氨基酸谱是葡萄园和成熟度水平的特征，与成熟过程一致。在发酵过程中，除脯氨酸外的主要氨基酸以相对固定和特定的比例被消耗，而13种氨基酸的消耗由丙氨酸、谷氨酸、丝氨酸和苏氨酸与γ-氨基丁酸的比例决定。发酵后，未成熟和过熟样品中斯特雷克醛的氨基酸前体含量最高，而未成熟葡萄酒中斯特雷克醛的含量最高。尚未发现葡萄汁中的前体氨基酸与葡萄酒中的芳香化合物之间存在直接相关性。然而，葡萄汁的氨基酸谱可以决定葡萄酒的香气组成。
