Murcian Institute of Agricultural and Environmental Research and Development, Department of Viticulture and Oenology, Murcia, Spain.
J Sci Food Agric. 2023 Aug 15;103(10):5039-5049. doi: 10.1002/jsfa.12578. Epub 2023 Apr 12.
The wine sector is constantly evolving, in order to adapt to consumer tastes. The organoleptic characteristics in wines are the main factors to obtain quality wines. Proanthocyanidins (PAs) are responsible in an important way for positive aspects in quality wines, such as body and color stability in red wines, but they are also responsible for sensory characteristics that can be negative for their quality when found in excessive concentrations. One strategy to improve grapevines and wines is to obtain new varieties, so our research institute has been selecting some of them from direct crosses between Monastrell and other considered premium varieties such as Cabernet Sauvignon and Syrah.
A quantitative analysis in grapes, seeds and wines was carried out during three consecutive seasons (2018, 2019 and 2020) in order to characterize PAs composition and concentration in the following new varieties: MC80 (Monastrell × Cabernet Sauvignon), MC98, MC4, MC18 and MS10 (Monastrell × Syrah). Other aspect to study was the extraction capacity of the different new varieties of PAs during maceration process into must/wine.
In general, the results showed higher concentrations in PAs in most crosses for the three seasons studied compared to Monastrell variety. It was remarkable that a higher concentration of epigallocatechin was found in most of the wines elaborated with the crosses, being a positive aspect from an organoleptic point of view, since this compound provides softness to the wines. © 2023 Society of Chemical Industry.
为了适应消费者的口味，葡萄酒行业在不断发展。葡萄酒的感官特征是获得优质葡萄酒的主要因素。原花青素（PAs）在优质葡萄酒的积极方面起着重要作用，如红葡萄酒的酒体和颜色稳定性，但它们也会对葡萄酒的质量产生感官特征的负面影响，尤其是当它们的浓度过高时。提高葡萄和葡萄酒质量的一种策略是获得新的品种，因此我们的研究所一直在从 Monastrell 与其他被认为是优质品种（如赤霞珠和西拉）的直接杂交后代中选择一些品种。
在三个连续的季节（2018 年、2019 年和 2020 年）中对葡萄、种子和葡萄酒进行了定量分析，以研究以下新品种中 PAs 的组成和浓度：MC80（Monastrell × Cabernet Sauvignon）、MC98、MC4、MC18 和 MS10（Monastrell × Syrah）。另一个研究方面是不同新品种在浸渍过程中对 PAs 的提取能力。
总的来说，与 Monastrell 品种相比，三个季节研究中大多数杂交品种的 PAs 浓度更高。值得注意的是，在用杂交品种酿造的大多数葡萄酒中发现了更高浓度的表儿茶素，从感官角度来看是一个积极的方面，因为这种化合物使葡萄酒更加柔和。© 2023 化学工业协会。
