Agostinelli Francesco, Caldeira Ilda, Ricardo-da-Silva Jorge M, Damásio Miguel, Egipto Ricardo, Silvestre José
Department of Agricultural, Forest and Food Sciences, University of Torino, Via Verdi, 8, 10124 Torino, Italy.
LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal.
Plants (Basel). 2023 May 22;12(10):2063. doi: 10.3390/plants12102063.
Adaptation strategies in the wine sector consist of the use of cultural techniques to limit damages caused by climate change, using, among other resources, varieties better adapted to the scenarios of abiotic stress exacerbation, namely water and thermal stress, as well as those more tolerant to heatwaves. With the intention to determine the aromatic characterization of ten monovarietal wines produced from cultivars with high productive performance in a global warming scenario ('Petit Verdot', 'Marselan', 'Merlot', 'Touriga Franca', 'Syrah', 'Vinhão', 'Bobal', 'Preto Martinho', 'Trincadeira', and 'Alicante Bouschet'), grown in Esporão vineyard (Alentejo, Portugal) and submitted to deficit irrigation (Ks ± 0.5), their aromatic character has been analyzed. Each grape variety was vinified at a small scale, in duplicate, and the wines were evaluated by a sensory panel, which rated several sensory attributes (visual, olfactory, and gustatory). Sensory analysis revealed a discrete appreciation for the monovarietal wines tasted, showing a differentiation at the olfactory level that was not too marked, although present, between the samples. The free volatile compounds were analysed using gas chromatography-olfactometry (GC-O), identified using a gas chromatography-mass spectrometry (GC-MS) technique and semi-quantified using the gas chromatography-flame ionization detector (GC-FID) technique. Based on the interpolation of the results of the various statistical analyses carried out, 49 probable odor active compounds (pOACs) were identified and based on the odor activity values (OAVs), 24 of them were recognized as odor active compounds (OACs) originated mainly during the fermentation processes. An aromatic characterization of the varieties has been proposed.
葡萄酒行业的适应策略包括运用栽培技术来减少气候变化造成的损害，除其他资源外，使用更能适应非生物胁迫加剧情况（即水分和热胁迫）的品种，以及那些更耐高温热浪的品种。为了确定在全球变暖情景下由高产栽培品种（“小维多”、“马瑟兰”、“梅洛”、“弗朗卡杜丽佳”、“西拉”、“维尼奥”、“博巴尔”、“黑马丁霍”、“特林卡岱拉”和“阿利坎特布歇”）酿造的十种单一品种葡萄酒的香气特征，这些品种种植于埃斯波朗葡萄园（葡萄牙阿连特茹）并进行亏缺灌溉（Ks±0.5），对其香气特征进行了分析。每个葡萄品种都进行小规模重复酿造，葡萄酒由一个感官小组进行评估，该小组对几个感官属性（视觉、嗅觉和味觉）进行评分。感官分析显示，对品尝的单一品种葡萄酒有一定程度的认可，尽管样品之间在嗅觉层面存在差异，但不太明显。使用气相色谱 - 嗅觉测定法（GC - O）分析游离挥发性化合物，使用气相色谱 - 质谱法（GC - MS）技术进行鉴定，并使用气相色谱 - 火焰离子化检测器（GC - FID）技术进行半定量。基于所进行的各种统计分析结果的插值，确定了49种可能的气味活性化合物（pOACs），并根据气味活性值（OAVs），其中24种被认定为主要在发酵过程中产生的气味活性化合物（OACs）。已提出了这些品种的香气特征描述。
