Aru Violetta, Nittnaus Andreas Paul, Sørensen Klavs Martin, Toldam-Andersen Torben Bo, Engelsen Søren Balling
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.
Department of Plant and Environmental Sciences, University of Copenhagen, Højbakkegård Alle 13, DK-2630 Taastrup, Denmark.
Metabolites. 2022 Jul 21;12(7):672. doi: 10.3390/metabo12070672.
Proton nuclear magnetic resonance (1H NMR) metabolomics was employed to investigate the impact of water deficit, defoliation, and crop thinning on the chemical composition of must and wines from the cool-climate white grape variety Solaris. The obtained results show that viticultural practices (defoliation and crop thinning) affected the amino acid and sugar content of Solaris must and thereby the quality of the final wine—mainly in terms of compounds normally related to fruity aroma (i.e., isopentanol), non-sugar sweetness (i.e., proline and glycerol), and alcohol content. The content of tyrosol, a natural phenolic antioxidant with a high bioavailability, was increased in the final wine by a combination of defoliation and crop thinning. The results of the metabolomics analysis performed on the must and wine samples from the water stress experiment showed that short-term water deficit significantly affected the concentration of several flavor-related compounds, including glutamate, butyrate and propanol, of the organic acids lactate and fumarate, and of the phenolic compounds caffeic acid and p-coumaric acid. ANOVA simultaneous component analysis showed that the effect of water deficit accounted for 11% (p < 0.001) and 8% (p < 0.001) of the variability in the metabolite concentrations in must and wines, respectively, while viticultural practices accounted for 38% (p < 0.001) and 30% (p < 0.001) of the metabolite variability in must and wines, respectively.
采用质子核磁共振（1H NMR）代谢组学方法，研究水分亏缺、去叶和疏果对凉爽气候下白葡萄品种索拉里斯（Solaris）的葡萄汁和葡萄酒化学成分的影响。所得结果表明，葡萄栽培措施（去叶和疏果）影响了索拉里斯葡萄汁的氨基酸和糖分含量，进而影响了最终葡萄酒的品质，主要体现在通常与果香（如异戊醇）、非糖甜味（如脯氨酸和甘油）以及酒精含量相关的化合物方面。酪醇是一种生物利用度高的天然酚类抗氧化剂，通过去叶和疏果相结合的方式，其在最终葡萄酒中的含量有所增加。对水分胁迫实验中葡萄汁和葡萄酒样品进行的代谢组学分析结果表明，短期水分亏缺显著影响了几种与风味相关的化合物的浓度，包括谷氨酸、丁酸和丙醇、有机酸乳酸和富马酸，以及酚类化合物咖啡酸和对香豆酸。方差分析同时成分分析表明，水分亏缺分别占葡萄汁和葡萄酒中代谢物浓度变异性的11%（p < 0.001）和8%（p < 0.001），而葡萄栽培措施分别占葡萄汁和葡萄酒中代谢物变异性的38%（p < 0.001）和30%（p < 0.0）。
