Australian Journal of Grape and Wine Research最新文献_第9页

Rootstock type influences salt exclusion response of grafted Shiraz under salt treatment at elevated root zone temperature 提高根区温度下，砧木类型对嫁接设拉子的排盐反应有影响

IF 2.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research

Pub Date : 2022-03-06 DOI: 10.1111/ajgw.12550

R.R. Walker, D.H. Blackmore, J.D. Dunlevy, E.J. Edwards, A.R. Walker

Background and Aims

The temperature of the upper soil zone lags but strongly correlates with prevailing air temperature. The effect of root zone (RZ) temperature on shoot salt exclusion is poorly understood. The aim was to gain a better understanding of the effect of RZ temperature on the salt exclusion, growth and stomatal conductance of Shiraz grafted onto a range of rootstock genotypes.

Methods and Results

Glasshouse grown Shiraz on 140 Ruggeri, K51-40 and six K51-40 × 140 Ruggeri hybrid rootstocks were assessed at a cool (mean 19.3°C) and hot (mean 30.8°C) RZ temperature, plus or minus salt treatment of 50 mmol/L chloride with mixed cations. After 28 days, plants were destructively harvested. Chloride concentration in laminae, petioles and roots and cation concentration in laminae and roots were measured. All rootstocks showed enhanced shoot sodium exclusion under salt treatment at the hot RZ temperature demonstrated by significantly lower sodium concentration in laminae and higher concentration in roots. Shoot chloride exclusion capacity of salt-treated K51-40 declined, while that of 140 Ruggeri and two hybrid rootstocks improved at the hot RZ temperature.

Conclusions

Shoot chloride exclusion varied widely among rootstock genotypes subjected to salinity and hot RZ temperature, compared with shoot sodium exclusion, reflecting its control by multiple genes and apparent differential sensitivity to environmental cues.

Significance of the Study

The genetic potential of 140 Ruggeri to enhance shoot sodium and chloride exclusion at elevated RZ temperature was demonstrated, highlighting its potential as a breeding parent for rootstock improvement, to meet anticipated future challenges of rising RZ temperature and salinity.

背景与目的土壤上层区的温度与盛行气温有较强的相关性，但相对滞后。根区温度对茎部排盐的影响尚不清楚。目的是为了更好地了解RZ温度对嫁接到一系列砧木基因型上的设拉子的耐盐性、生长和气孔导度的影响。方法与结果对140 Ruggeri、K51-40和6个K51-40 × 140 Ruggeri杂交砧木在冷(平均19.3°C)和热(平均30.8°C) RZ温度下，外加或负加50 mmol/L氯化物混合阳离子盐处理下的温室栽培设拉子进行了评价。28天后，植物被破坏性地收割。测定了叶片、叶柄和根中的氯离子浓度以及叶片和根中的阳离子浓度。在热RZ温度下，所有砧木在盐处理下均表现出较强的茎部排钠能力，表现为膜层钠浓度显著降低，根部钠浓度显著升高。在热RZ温度下，K51-40的茎部排氯能力下降，而140 Ruggeri和两个杂交砧木的茎部排氯能力提高。结论不同砧木基因型对盐和热RZ温度下茎部氯离子的排斥差异较大，反映了其受多基因控制和对环境因素的明显差异敏感性。研究表明，Ruggeri 140在高RZ温度下提高茎部钠和氯化物排他性的遗传潜力，突出了其作为砧木改良的育种亲本的潜力，以应对预期的未来RZ温度和盐度升高的挑战。

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引用次数: 1

Sparging of white wine 喷出白葡萄酒

IF 2.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research

Pub Date : 2022-02-28 DOI: 10.1111/ajgw.12541

J. Walls, S. Sutton, C. Coetzee, W.J. du Toit

Background and Aims

Sparging with an inert gas is often used in the wine industry to lower the dissolved oxygen concentration in wine. It is not well known, however, if this practice affects the composition of wine, and as well as the physio-chemical and operating factors affecting the efficacy of sparging. The main aims of this study were to assess the effect of sparging on white wine composition and to elucidate winemaking related factors affecting its efficacy.

Methods and Results

Chenin Blanc and Sauvignon Blanc white wines were exposed to several sparging regimes to evaluate the effect of gas flow rate, wine temperature, gas composition, bubble size, repeated sparging and extended sparging on sparging efficacy and wine composition.

Conclusions

Bubble size and wine temperature were the two main factors that influenced sparging efficacy the most. Sparging with nitrogen gas does not appear to influence the chemical composition of the wine to a large extent, except in the case of dissolved CO₂ concentration; however, sensory studies on its effects are required.

Significance of the Study

Sparging appears to be a safe practice for wine producers to lower dissolved oxygen concentration in wine if lost dissolved CO₂ can be replenished.

背景与目的在葡萄酒工业中经常使用惰性气体来降低葡萄酒中的溶解氧浓度。然而，这种做法是否会影响葡萄酒的成分，以及影响起泡效果的理化因素和操作因素，目前尚不清楚。本研究的主要目的是评估气泡对白葡萄酒成分的影响，并阐明影响其功效的酿酒相关因素。方法与结果对白诗南白葡萄酒和长相思白葡萄酒进行不同的起泡方式，考察气体流速、酒温、气体成分、气泡大小、反复起泡和延长起泡时间对起泡效果和酒成分的影响。结论气泡大小和酒温是影响起泡效果最大的两个主要因素。除溶解的二氧化碳浓度外，用氮气喷射似乎不会在很大程度上影响葡萄酒的化学成分;然而，需要对其影响进行感官研究。研究的意义对于葡萄酒生产商来说，如果失去的溶解的二氧化碳可以被补充，那么喷射似乎是降低葡萄酒中溶解氧浓度的一种安全的做法。

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引用次数: 2

Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine 活性炭织物的新用途，以减轻葡萄和葡萄酒的烟雾污染

IF 2.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research

Pub Date : 2022-02-27 DOI: 10.1111/ajgw.12548

K.L. Wilkinson, R. Ristic, C. Szeto, D.L. Capone, L. Yu, D. Losic

Background and Aims

Grapegrowers and winemakers, around the world, are searching for strategies to mitigate the compositional and sensory consequences of grapevine exposure to smoke from wildfires. This study evaluated the use of activated carbon fabrics as protective coverings to mitigate the uptake of smoke-derived volatile phenols by grapes, and accordingly, the intensity of smoky, ashy characters in wine.

Methods and Results

Smoke was applied to Mataro grapes, with and without individual bunches being enclosed in bags made from three activated carbon fabrics (felt, light cloth and heavy cloth). Wine made from smoke-exposed grapes had an elevated concentration of volatile phenols, but the composition of wines made from grapes protected by activated carbon fabric was comparable to that of the Control wine; the difference in concentration of guaiacol, o- and m-cresol and/or syringol was only 1 μg/L. Wine made from smoke-exposed grapes had diminished fruit and prominent smoke characters, whereas the sensory profile of the wines corresponding to activated carbon fabric treatments could not be differentiated from that of the Control wine. Analysis by GC/MS of the activated carbon fabrics following repeated smoke exposure confirmed their adsorption of smoke volatiles.

Conclusions

The activated carbon fabrics successfully protected Mataro grapes and wine from being tainted by smoke exposure.

Significance of the Study

This study demonstrates a promising new technology for overcoming smoke taint, an issue of major concern for grape and wine producers worldwide.

背景和目的世界各地的葡萄种植者和酿酒师都在寻找策略，以减轻葡萄藤暴露在野火烟雾中的成分和感官后果。本研究评估了活性炭织物作为保护覆盖物的使用，以减轻葡萄对烟雾衍生的挥发性酚的吸收，并相应地评估了葡萄酒中烟熏和灰白色特征的强度。方法和结果对Mataro葡萄进行烟熏，将有和没有单独束的葡萄包裹在由三种活性炭织物(毛毡、薄布和厚布)制成的袋子中。用暴露在烟雾中的葡萄酿制的葡萄酒挥发性酚浓度升高，但用活性炭织物保护的葡萄酿制的葡萄酒的成分与对照葡萄酒相当;愈创木酚、邻甲酚、间甲酚和/或丁香酚的浓度差异仅为1 μg/L。用烟熏葡萄酿造的葡萄酒果实减少，烟熏特征突出，而活性炭织物处理后的葡萄酒的感官特征与对照葡萄酒没有区别。通过GC/MS分析，证实了活性炭织物对烟气挥发物的吸附作用。结论活性炭织物成功地保护了玛塔罗葡萄和葡萄酒免受烟雾污染。这项研究展示了一种有前途的新技术来克服烟雾污染，这是全球葡萄和葡萄酒生产商主要关注的问题。

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引用次数: 1

Assessment of phenology, growth characteristics and berry composition in a hot Australian climate to identify wine cultivars adapted to climate change 评估物候，生长特征和浆果成分在炎热的澳大利亚气候，以确定适应气候变化的葡萄酒品种

IF 2.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research

Pub Date : 2022-02-27 DOI: 10.1111/ajgw.12544

P.R. Clingeleffer, H.P. Davis

Background and Aims

The phenology, growth traits and fruit composition of cultivars in the CSIRO germplasm collection, located in a hot Australian region, were assessed to identify those adapted to climate change.

Methods and Results

The study involved 465 cultivars assessed over four seasons. Differences in key traits included a 5-week range in budburst; a 4-month harvest window; a twofold difference in the growth period from budburst to harvest; a fivefold difference in fruitfulness and in leaf area index; a 15-fold difference in berry mass; and a five- to 15-fold difference in berry mineral ion concentration and large differences in fruit composition. The latter included pH (range 3.48–4.95), titratable acidity (1.60–9.07 g/L), tartaric acid (2.20–7.95 g/L), malic acid (0.80–7.74 g/L), yeast assimilable nitrogen (70–505 mg/L) and, in red wine cultivars, total anthocyanins (0.04–5.79 mg/g) and phenolic compounds (0.55–3.60 a.u.).

Conclusions

Cultivars grown under hot conditions with late budburst to minimise frost risks; short growth periods and small canopies to improve water use efficiency; and early and late ripening to extend the season have been identified. Early ripening cultivars had better fruit composition than late ripening cultivars.

Significance

Opportunities to broaden genetic diversity will enhance the capability of the wine industry to meet challenges associated with climate change. Poor fruit composition, however, associated with high pH is a limiting factor under hot conditions.

背景与目的对澳大利亚炎热地区的CSIRO种质资源进行物候、生长性状和果实组成评估，以确定适应气候变化的品种。方法与结果对465个品种进行了四季评估。关键性状的差异包括:芽期的5周范围;4个月的收获期;从发芽到收获的生长期有两倍的不同;结果与叶面积指数有五倍的差异;浆果质量相差15倍;在浆果矿物质离子浓度上有5到15倍的差异，在水果成分上也有很大的差异。后者包括pH值(3.48-4.95)、可滴定酸度(1.60-9.07 g/L)、酒石酸(2.20-7.95 g/L)、苹果酸(0.80-7.74 g/L)、酵母可吸收氮(70-505 mg/L)，以及红葡萄酒品种的总花青素(0.04-5.79 mg/g)和酚类化合物(0.55-3.60 a.u)。结论在高温条件下种植芽期较晚的品种可降低霜冻风险;生长期短，树冠小，提高水分利用效率;早熟和晚熟可以延长季节。早熟品种的果实组成优于晚熟品种。扩大遗传多样性的机会将提高葡萄酒行业应对气候变化挑战的能力。然而，在高温条件下，与高pH值相关的水果成分差是一个限制因素。

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引用次数: 3

Characterising spatio-temporal variation in fruit composition for improved winegrowing management in California Cabernet Sauvignon 加州赤霞珠葡萄果实组成的时空变化特征及其对葡萄栽培管理的影响

IF 2.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research

Pub Date : 2022-02-27 DOI: 10.1111/ajgw.12542

B. Sams, R.G.V. Bramley, L. Sanchez, N.K. Dokoozlian, C.M. Ford, V. Pagay

Background and Aims

Spatial variability in yield and fruit composition in winegrape vineyards has been demonstrated, but few chemical compounds responsible for impacting wine composition have been analysed at a sample density high enough to compare with variability in remotely sensed imagery. The aims of this project were to evaluate spatial variability in grape composition at harvest in three seasons and to compare this with remotely sensed canopy vegetation data to assess its utility in underpinning targeted management.

Methods and Results

The composition of fruit samples were analysed to compare their spatial variability with aerial imagery products, the normalised difference vegetation index (NDVI) and the difference between canopy temperature from imagery (T_c) and ambient temperature from ground weather stations (T_a), (T_c − T_a). Zonal discrimination of fruit composition using k-means clusters generated from seasonal aerial imagery showed a difference as high as 2.7 kg/m in vine yield_, up to 0.3 mg/g anthocyanins and 1.2 pg/g carbon-6 alcohols and aldehydes (C6) with these ‘quality zones’ reflected by the imagery in some vineyards and/or seasons.

Conclusions

The NDVI and (T_c − T_a) data collected at multiple time points were correlated with several attributes of fruit composition evaluated at harvest, but most correlations peaked at veraison. They were also strongest in vineyards in which the spatial variation showed stronger spatial structure.

Significance of the Study

Spatial variations in berry chemistry followed similar patterns to those seen in aerial imagery of vineyards with structured vigour zones. Furthermore, as most of the spatial structure in the variation of fruit composition is dominated by flavanols, opportunities for reduced analytical costs in winery laboratories also arise.

背景和目的酿酒葡萄的产量和果实成分的空间变异性已经得到证实，但很少有影响葡萄酒成分的化学成分在足够高的样品密度下被分析，以与遥感图像的变异性进行比较。该项目的目的是评估三个季节收获时葡萄成分的空间变异性，并将其与遥感冠层植被数据进行比较，以评估其在支持有针对性管理方面的效用。方法与结果分析了水果样品的组成，比较了它们与航空影像产品、归一化植被指数(NDVI)以及影像冠层温度(Tc)与地面气象站环境温度(Ta)、(Tc−Ta)之间的空间变异性。利用季节航拍图像生成的k-means集群对果实成分进行地带区分，结果表明，葡萄产量的差异高达2.7 kg/m，花青素的差异高达0.3 mg/g，碳-6醇和醛(C6)的差异高达1.2 pg/g，这些“品质区”在某些葡萄园和/或季节的图像中得到了反映。结论在多个时间点采集的NDVI和(Tc - Ta)数据与收获时评估的果实成分的多个属性存在相关性，但大多数相关性在收获时达到峰值。它们在葡萄园中表现最强，空间变异表现出较强的空间结构。研究的意义浆果化学的空间变化遵循与具有结构活力区的葡萄园的航空图像相似的模式。此外，由于水果成分变化的大部分空间结构是由黄烷醇主导的，因此也出现了降低酒厂实验室分析成本的机会。

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引用次数: 4

Research trends in the oenological and viticulture sectors 酿酒和葡萄栽培领域的研究趋势

IF 2.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research

Pub Date : 2022-02-26 DOI: 10.1111/ajgw.12546

A. Cimini, M. Moresi

Background and Aims

The purpose of this study was to analyse the trend of the scientific evolution of the oenological and viticulture sectors by accounting for the peer-reviewed articles written in the English language as retrieved from the Scopus database.

Methods and Results

The scientific research in both sectors was active in 2020 with 2000–2500 publications per year. Owing to their long tradition in wine production, Italy, Spain and France were the main publishing nations, even if other nations, such as the USA, China and Australia, started to be interested in wine production. In the oenological sector, the highest number of articles were published by researchers working in French and Spanish highly specialised institutions. Over the 1950–2020 period, the Journal of Agricultural and Food Chemistry has been the most cited. Over the last 5 years, other journals, such as Food Chemistry, Molecules and Oeno One, have gained reputation; furthermore, from the bibliographic map analysis the antioxidant activity of anthocyanidin and polyphenols has been the topic most studied, followed by the genetics of grapevine and yeast, and methods of analysis to determine volatile, nutritional and anti-nuisance compounds.

Conclusions

In contrast to the beer sector, current wine research has probably taken for granted the negative implications of the consumption of wine on human health and has given rise to no market targets for low-alcohol or alcohol-free alternatives.

Significance of the Study

Despite the spreading of digital techniques in grapegrowing, the present wine technology appeared to be less receptive to the upcoming digital transformation of the food and beverage industry.

背景和目的本研究的目的是从Scopus数据库中检索到的同行评议的英文文章，分析酿酒学和葡萄栽培领域的科学发展趋势。方法与结果2020年两个领域的科学研究较为活跃，年发表论文2000-2500篇。由于其悠久的葡萄酒生产传统，意大利，西班牙和法国是主要的出版国家，即使其他国家，如美国，中国和澳大利亚，开始对葡萄酒生产感兴趣。在酿酒领域，在法国和西班牙高度专业化机构工作的研究人员发表的文章数量最多。在1950-2020年期间，《农业与食品化学杂志》是被引用最多的期刊。在过去的5年中，其他期刊，如食品化学，分子和Oeno One，获得了声誉;此外，从文献图谱分析来看，花青素和多酚的抗氧化活性是研究最多的主题，其次是葡萄和酵母的遗传，以及确定挥发性，营养和抗扰化合物的分析方法。与啤酒行业相反，目前的葡萄酒研究可能理所当然地认为葡萄酒消费对人体健康的负面影响，并没有提出低酒精或无酒精替代品的市场目标。尽管数字技术在葡萄种植中得到了广泛应用，但目前的葡萄酒技术似乎不太能接受即将到来的食品和饮料行业的数字化转型。

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引用次数: 2

Investigating the effects of elevated temperature on salinity tolerance traits in grapevine rootstocks using high-throughput phenotyping 利用高通量表型分析研究高温对葡萄砧木耐盐性状的影响

IF 2.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research

Pub Date : 2022-02-22 DOI: 10.1111/ajgw.12549

J.D. Dunlevy, D.H. Blackmore, A. Betts, N. Jewell, C. Brien, B. Berger, R.R. Walker, E. J. Edwards, A.R. Walker

Background and Aims

Predicted impacts of climate change—increased temperature, decreased rainfall, and reduced water availability—are expected to increase irrigation-related salinity in Australia's major wine regions. Breeding of new abiotic stress-tolerant rootstocks will help to mitigate these effects on viticulture. Here, we investigated the impact of elevated temperature on key salt tolerance traits of two contrasting rootstocks and a population of experimental rootstock hybrids.

Methods and Results

A high-throughput facility was used to phenotype the rootstocks, K51-40, 140 Ruggeri and 68 K51-40 derived hybrids, all ungrafted, under factorial salinity and temperature treatments. Elevated temperature led to increased chloride concentration in the mature laminae of most genotypes, likely driven by increased transpiration, with large differences between genotypes in the extent of the temperature response. Genetic differences were also observed for the influence of temperature on laminae sodium accumulation. Growth rate response to salinity was variable between genotypes and was independent of laminae chloride and sodium accumulation.

Conclusions

High-throughput phenomics provides a promising tool to simultaneously assess new rootstock selections for ion exclusion and growth rate response under abiotic stresses.

Significance of the Study

Understanding the effect of temperature on salinity tolerance traits, and the development of novel screening tools, will help breed new rootstocks better suited to a hotter and drier future climate.

气候变化的预测影响——温度升高、降雨减少和水资源可用性减少——预计将增加澳大利亚主要葡萄酒产区与灌溉相关的盐度。培育新的非生物抗逆性砧木将有助于减轻这些对葡萄栽培的影响。在此，我们研究了高温对两种对照砧木和一个实验砧木杂交群体关键耐盐性状的影响。方法与结果利用高通量设备对未嫁接的K51-40、140个Ruggeri和68个K51-40衍生杂种砧木进行了盐温因子处理的表型分析。温度升高导致大多数基因型成熟层中氯离子浓度升高，这可能是由蒸腾作用增加驱动的，不同基因型对温度响应的程度差异很大。温度对叶片钠积累的影响也存在遗传差异。生长速率对盐度的响应在基因型之间是不同的，并且与层氯和钠积累无关。结论高通量表型组学为同时评估新砧木在非生物胁迫下的离子排斥和生长速率响应提供了有前途的工具。研究的意义了解温度对耐盐性状的影响，开发新的筛选工具，将有助于培育出更适合未来炎热干燥气候的新砧木。

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引用次数: 3

Concentration of smoke marker compounds in non-smoke-exposed grapes and wine in Australia 澳大利亚未暴露于烟雾中的葡萄和葡萄酒中烟雾标志化合物的浓度

IF 2.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research

Pub Date : 2022-02-16 DOI: 10.1111/ajgw.12543

A. Coulter, G. Baldock, M. Parker, Y. Hayasaka, I.L. Francis, M. Herderich

Background and Aims

An elevated concentration of several volatile phenols and their glycosides in grapes and wines is associated with exposure of grapes to forest fire smoke. Interpretation of phenol compositional data from grapes or wines, however, is complicated by the fact that traces of these compounds can be detected in non-smoke-exposed samples. Hence, the concentration of smoke marker compounds was investigated with the aim of providing a reference data set to help determine smoke exposure.

Methods and Results

Thirteen phenolic compounds were measured in non-smoke-exposed grape berries and unoaked wines made from 12 cultivars collected from multiple regions across Australia over four vintages. The grapes and wines contained a low concentration of several volatile phenols and their glycosides. These varied in concentration between cultivars but showed little variation between regions and vintages. The maximum concentration observed for any analyte was below 15 μg/kg in grapes and approximately 15 μg/L in wine.

Conclusions

The results for smoke marker compounds should be considered on a per-cultivar basis when determining smoke exposure. Interpretation of results for a potentially smoke-exposed sample can be achieved based on comparison with the 99th percentile values reported here. Use of the interpretation system described should be limited to determining smoke exposure and not smoke taint.

Significance of the Study

This study provides a comprehensive set of data that defines the upper limits of smoke marker compounds expected in Australian grapes and wines from non-smoke-exposed vineyards that can be used for determining the likelihood of smoke exposure.

背景和目的葡萄和葡萄酒中几种挥发性酚及其苷的浓度升高与葡萄暴露于森林火灾烟雾有关。然而，对葡萄或葡萄酒中苯酚成分数据的解释是复杂的，因为这些化合物的痕迹可以在未暴露于烟雾的样品中检测到。因此，研究了烟雾标记化合物的浓度，目的是提供一个参考数据集，以帮助确定烟雾暴露。方法和结果在未暴露于烟雾中的葡萄浆果和未陈酿的葡萄酒中测量了13种酚类化合物，这些葡萄酒来自澳大利亚多个地区的12个品种，历时4个年份。葡萄和葡萄酒含有低浓度的几种挥发性酚及其苷。这些物质的浓度在不同的品种之间存在差异，但在不同的地区和年份之间变化不大。所观察到的任何分析物的最大浓度在葡萄中低于15 μg/kg，在葡萄酒中约为15 μg/L。结论在确定烟暴露量时，应考虑不同品种的烟标志化合物测定结果。对潜在烟雾暴露样本的结果的解释可以通过与此处报告的第99个百分位值的比较来实现。所描述的解释系统的使用应限于确定烟雾暴露而不是烟雾污染。本研究提供了一套全面的数据，定义了来自非烟雾暴露葡萄园的澳大利亚葡萄和葡萄酒中预期的烟雾标志物化合物的上限，可用于确定烟雾暴露的可能性。

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引用次数: 10

First characterisation of thiol precursors in Colombard and Gros Manseng: comparison of two cultivation practices Colombard和Gros Manseng中硫醇前体的首次表征:两种栽培方法的比较

IF 2.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research

Pub Date : 2022-02-16 DOI: 10.1111/ajgw.12547

G. Dournes, A. Verbaere, F. Lopez, T. Dufourcq, J.-R. Mouret, A. Roland

Background and Aims

The thiol aromatic potential of the grape cultivars, Colombard and Gros Manseng, from Côtes de Gascogne was characterised for the first time.

Methods and Results

We demonstrated that both cultivars contained a concentration of glutathionylated and cysteinylated precursors of 3-sulfanylhexan-1-ol up to 454 and 21 μg/kg, respectively, which makes them good cultivars for the production of wines rich in thiols. No precursors, however, of the 4-methyl-4-sulfanylpentan-2-one were detected. We then studied the impact of cultivation practices by comparing conventional and organic training systems on the biosynthesis of thiol precursors in grapes. We showed that the concentration of glutathionylated precursors of 3-sulfanylhexan-1-ol in Gros Manseng varied significantly according to the type of cultivation, whereas they remained unaffected in Colombard grapes. Organic Gros Manseng grapes (copper concentration of 466 ± 275 μg/kg) exhibited up to 30% loss of thiol precursors compared to that found in conventional grapes (copper concentration 199 ± 91 μg/kg).

Conclusions

The free copper concentration at harvest does not correlate with the decrease in thiol precursor concentration, leading to the conclusion that differences found between the management of the two vineyard practices are not simply related to copper but are a multifactorial phenomenon.

Significance of the Study

Colombard and Gros Manseng contain a high concentration of thiol-type aromatic compounds, the concentration of which can be modulated by agronomic practices.

背景与目的首次对产自Côtes de Gascogne的两个葡萄品种Colombard和Gros Manseng的硫醇芳香潜力进行了表征。方法与结果研究表明，这两个品种的谷胱甘肽化和半胱氨酸化3-巯基己醇前体浓度分别高达454和21 μg/kg，是生产富含硫醇的葡萄酒的良好品种。然而，没有检测到4-甲基-4-磺胺基戊烷-2- 1的前体。然后，我们通过比较传统和有机栽培系统对葡萄中硫醇前体生物合成的影响，研究了栽培方法的影响。我们发现，在Gros Manseng中，谷胱甘肽化的3-磺胺基己烷-1-醇前体的浓度根据栽培类型有显著变化，而在Colombard葡萄中则不受影响。有机Gros Manseng葡萄(铜浓度为466±275 μg/kg)与常规葡萄(铜浓度为199±91 μg/kg)相比，硫醇前体损失高达30%。结论收获时的游离铜浓度与硫醇前体浓度的下降没有相关性，这表明两种葡萄园管理方式之间的差异不仅仅与铜有关，而是一个多因素现象。龙柏和芒萁含有高浓度的硫醇型芳香族化合物，其浓度可通过农作措施调节。

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引用次数: 4

Impact of Botrytis cinerea-infected grapes on quality parameters of red wine made from withered grapes 葡萄灰霉病对枯萎葡萄酿造红葡萄酒品质指标的影响

IF 2.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research

Pub Date : 2022-02-08 DOI: 10.1111/ajgw.12545

J. Kelly, D. Inglis, L. Dowling, G. Pickering

Background and Aims

Modification of important odorants induced by Botrytis cinerea has been reported in dry red wine (Amarone) made from withered grapes, but the impact on wines produced in other regions remains to be elucidated.

Methods and Results

Cabernet Franc grapes from Ontario were dried to 28.0°Brix and fermented with either non-botrytised grapes or a combination of non-botrytised and botrytised grapes (10% infection). The metabolites, including volatile compounds, were analysed and sensory evaluation including consumer preference were assessed. Gluconic acid, glycerol and acetic acid were significantly higher in the B. cinerea wines. Differences in some ethyl esters, isoamyl acetate and hexanol were observed between the Control and botrytised wines. These wines were differentiated by only one sensory attribute. A consumer preference test (n = 153) comparing liking scores of wines from this study to wines previously made from withered grapes fermented with an autochthonous yeast showed no difference in preference.

Conclusions

Inclusion of 10% B. cinerea infection in wines vinified from withered Cabernet Franc grapes makes little chemical or sensory difference, suggesting culling at this infection rate may be unnecessary and does not negatively impact consumer liking.

Significance of the Study

Red wine made from withered grapes may tolerate 10% botrytised fruit without adversely affecting consumer liking.

背景与目的在用枯萎葡萄酿造的干红葡萄酒(Amarone)中，已经报道了灰霉病菌(Botrytis cinerea)诱导的重要气味修饰，但对其他地区生产的葡萄酒的影响仍有待阐明。方法和结果将来自安大略的品丽珠葡萄干燥至28.0°白度，用未腐烂葡萄或未腐烂葡萄和腐烂葡萄混合发酵(10%感染)。分析了代谢物，包括挥发性化合物，并评估了包括消费者偏好在内的感官评价。葡萄球菌酒中葡萄糖酸、甘油和乙酸含量显著高于葡萄球菌酒。在一些乙酯、乙酸异戊酯和己醇的含量上，对照酒和霉变酒之间存在差异。这些葡萄酒仅通过一个感官属性来区分。一项消费者偏好测试(n = 153)比较了本研究中葡萄酒的喜好分数和以前用本地酵母发酵的枯萎葡萄酿造的葡萄酒，结果显示偏好没有差异。结论在枯萎的品丽珠葡萄酿造的葡萄酒中加入10%的葡萄球菌感染，在化学和感官上的差异很小，表明在这种感染率下进行剔除可能是不必要的，并且不会对消费者的喜好产生负面影响。研究意义用枯萎葡萄酿造的红葡萄酒可以耐受10%的霉变果，而不会对消费者的喜好产生不利影响。

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引用次数: 3