Department of Agricultural, Food and Forestry Sciences, University of Palermo, V.le delle Scienze 13, 90128 Palermo, Italy.
Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, 210, chemin de Leysotte, 33882 Villenave d'Ornon cedex, France.
Food Chem. 2024 Jun 15;443:138521. doi: 10.1016/j.foodchem.2024.138521. Epub 2024 Jan 24.
In this study, the effects of the main soil chemical-physical parameters (i.e. texture, pH, total carbonates, cation exchange capacity, electric conductivity, organic matter and mineral endowment) on proanthocyanidin composition of Nero d'Avola red wines and Grillo white wines were investigated. Monomer proanthocyanidins (i.e. (+)-catechin and (-)-epicatechin) and oligomer proanthocyanidins (i.e. B1, B2, B3 and B4 dimers and C1 trimer), as well as proanthocyanidins subunit composition, percentage of galloylation, percentage of prodelphinidins and mean degree of polymerization, were studied for each wine. Results highlighted that the proanthocyanidins composition of both red and white wines is greatly affected by soil. In particular, the proanthocyanidins composition of Nero d'Avola red wines appeared to be affected by the soil physical-chemical parameters related to nutrients dynamics (CEC, EC, pH, organic matter, mineral endowment), whereas the proanthocyanidins composition of Grillo white wines was mainly influenced by the soil texture, that modulates soil water dynamics.
在这项研究中，研究了主要土壤理化参数（即质地、pH 值、总碳酸盐、阳离子交换容量、电导率、有机质和矿物赋存）对 Nero d'Avola 红葡萄酒和 Grillo 白葡萄酒中原花青素组成的影响。单体原花青素（即（+）-儿茶素和（-）-表儿茶素）和低聚原花青素（即 B1、B2、B3 和 B4 二聚体和 C1 三聚体）以及原花青素亚基组成、酯化百分比、原飞燕草素百分比和平均聚合度，对每种葡萄酒进行了研究。结果表明，红葡萄酒和白葡萄酒的原花青素组成受土壤的影响很大。特别是，Nero d'Avola 红葡萄酒中原花青素的组成似乎受到与养分动态（CEC、EC、pH 值、有机质、矿物赋存）相关的土壤物理化学参数的影响，而 Grillo 白葡萄酒中原花青素的组成主要受调节土壤水分动态的土壤质地的影响。
