Santin Marco, Brizzolara Stefano, Castagna Antonella, Ranieri Annamaria, Tonutti Pietro
Department of Agricultural, Food and Agro-Environmental Sciences (DAFE), University of Pisa, Via del Borghetto 80, 56100 Pisa, Italy.
Crop Science Research Center, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy.
Plants (Basel). 2022 Jul 29;11(15):1973. doi: 10.3390/plants11151973.
High CO concentrations applied to harvested horticultural products can modify primary and secondary metabolism. This work reports the metabolic responses to short-term CO treatments of white-skinned grapes (cv Trebbiano) undergoing postharvest partial dehydration. The influence of CO treatments on the aroma profile of the derived sweet wine was also assessed. Harvested grapes were treated with gaseous CO (30%) or air (control) for 24 h and then dehydrated (about 45% of weight loss) before vinification. Lipophilic and phenolic compounds of grape skin and the wine aroma profile were analyzed. In CO-treated berries, the lipophilic and phenolic compounds decreased at a reduced and faster rate, respectively, during dehydration. Aroma profile of wine from CO-treated grapes showed a slight but significantly higher content of glycosylated C13 and terpene compounds, and a decrease/absence of free acids, vanillin derivates and other phenol volatiles. The higher content of volatile alcohols in wine from treated berries suggests that the alcoholic fermentation was triggered. CO application before the withering process of Trebbiano grapes affects the aroma profile of the resulting wine by altering the free:glycosylated volatiles ratio. This study provides information on the possible use of CO as metabolic elicitor to modulate the aroma profile of the resulting wines obtained after grape dehydration.
将高浓度一氧化碳应用于收获后的园艺产品可改变其初级和次级代谢。本文报道了对白葡萄（品种为特雷比安诺）采后进行部分脱水处理时，短期一氧化碳处理后的代谢反应。同时还评估了一氧化碳处理对所酿甜葡萄酒香气特征的影响。收获的葡萄用气态一氧化碳（30%）或空气（对照）处理24小时，然后在酿酒前进行脱水（失重约45%）。分析了葡萄皮中的亲脂性和酚类化合物以及葡萄酒的香气特征。在经一氧化碳处理的浆果中，脱水过程中亲脂性化合物和酚类化合物分别以较慢和较快的速率减少。经一氧化碳处理的葡萄所酿葡萄酒的香气特征显示，糖基化C13和萜类化合物的含量略有增加但显著更高，游离酸、香草醛衍生物和其他酚类挥发物减少/缺失。处理过的浆果所酿葡萄酒中挥发性醇含量较高，表明酒精发酵被触发。在特雷比安诺葡萄枯萎过程之前应用一氧化碳，通过改变游离态：糖基化挥发物的比例，影响所酿葡萄酒的香气特征。本研究提供了有关一氧化碳作为代谢诱导剂可能用于调节葡萄脱水后所酿葡萄酒香气特征的信息。
