Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
CITIC Guoan Wine Co. Ltd, Manasi 832200 Xinjiang, China.
Food Res Int. 2023 Dec;174(Pt 1):113508. doi: 10.1016/j.foodres.2023.113508. Epub 2023 Sep 23.
To produce premium wines in a specific region is the goal of local oenologists. This study aimed to investigate the influence of soil properties and harvest date on the volatolomics of wine to provide a better insight into single-vineyard wines. Six Cabernet Sauvignon vineyards were selected in a semi-arid region to produce their wines at three harvest ripeness levels ranging from 23°Brix-28°Brix in three seasons (2019-2021). Results showed that among all six vineyards, the vineyard with the highest soil pH produced wines with lower C6 alcohols and herbaceous aroma. Moderate nutrition in soils was beneficial for the accumulation of β-damascenone and enhanced fruity and floral aroma in wines while over-fertile soil produced wines with the lowest sensory score. As the harvest ripeness elevated, the wine's fruity and floral aroma intensity decreased. Through advanced network analysis, the key volatiles such as β-damascenone, ethy1 lactate, and isoamyl octanoate, and their interaction in affecting wine sensory scores were evaluated. Our study provided a concept for producing premium single-vineyard wines.
在特定地区生产优质葡萄酒是当地酿酒师的目标。本研究旨在调查土壤特性和收获日期对葡萄酒挥发物组学的影响，以便更深入地了解单一葡萄园葡萄酒。在一个半干旱地区选择了六个赤霞珠葡萄园，在三个季节（2019-2021 年）中，在三个成熟度水平（23°Brix-28°Brix）下生产葡萄酒。结果表明，在所有六个葡萄园，土壤 pH 值最高的葡萄园生产的葡萄酒中 C6 醇和草本香气较低。土壤中适度的营养有利于 β-大马酮的积累，增强葡萄酒的果味和花香，而过度肥沃的土壤生产的葡萄酒感官评分最低。随着收获成熟度的提高，葡萄酒的果味和花香强度降低。通过先进的网络分析，评估了影响葡萄酒感官评分的关键挥发物，如β-大马酮、乙基乳酸酯和异戊酸乙酯，以及它们之间的相互作用。我们的研究为生产优质单一葡萄园葡萄酒提供了一个概念。
