P. Claudel, Vincent Dumas, Cécile Thibon, Grégory Lemarquis, N. Jaegli, Ana Sivsivadzé, R. Baltenweck, P. Hugueney, Éric Duchêne
{"title":"高通量表征白葡萄酒酿造和芳香潜力的试管酿造法","authors":"P. Claudel, Vincent Dumas, Cécile Thibon, Grégory Lemarquis, N. Jaegli, Ana Sivsivadzé, R. Baltenweck, P. Hugueney, Éric Duchêne","doi":"10.20870/oeno-one.2024.58.1.7698","DOIUrl":null,"url":null,"abstract":"The quality of wine largely depends on aroma perception, but the genetic basis explaining the variations of aroma compound concentrations in wines is still fragmentary. To unravel links between genetic variations and aroma compound variations in hundreds of genotypes, we developed a small-scale, high-throughput test-tube vinification (TTV) method capable of producing white wines that reveal the genetic potential at the scale of a single vine stock. We evaluated this method on commercial grapevine varieties (Riesling, Gewurztraminer, Chardonnay, Chasselas, Floreal, Muscat à petits grains blancs) and genotypes resulting from a bi-parental cross, covering a wide aromatic palette. The wines produced were described by usual oenological parameters and GC-MS profiling of volatile compounds. We compared the wines obtained with the TTV method to commercial wines and to wines obtained from larger fermentation volumes (5–10 L). Our results show that the TTV method is suitable to produce white wines on a very small scale, i.e., less than 100 mL and that these small-scale wines faithfully reflect the aromatic potential of the different varieties, as would larger volume methods. The proposed method is a high-throughput approach to assess the oenological potential of hundreds of grapevine genotypes from grape material harvested on a single vine. 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A test-tube vinification method for high-throughput characterisation of the oenological and aromatic potential of white wines
The quality of wine largely depends on aroma perception, but the genetic basis explaining the variations of aroma compound concentrations in wines is still fragmentary. To unravel links between genetic variations and aroma compound variations in hundreds of genotypes, we developed a small-scale, high-throughput test-tube vinification (TTV) method capable of producing white wines that reveal the genetic potential at the scale of a single vine stock. We evaluated this method on commercial grapevine varieties (Riesling, Gewurztraminer, Chardonnay, Chasselas, Floreal, Muscat à petits grains blancs) and genotypes resulting from a bi-parental cross, covering a wide aromatic palette. The wines produced were described by usual oenological parameters and GC-MS profiling of volatile compounds. We compared the wines obtained with the TTV method to commercial wines and to wines obtained from larger fermentation volumes (5–10 L). Our results show that the TTV method is suitable to produce white wines on a very small scale, i.e., less than 100 mL and that these small-scale wines faithfully reflect the aromatic potential of the different varieties, as would larger volume methods. The proposed method is a high-throughput approach to assess the oenological potential of hundreds of grapevine genotypes from grape material harvested on a single vine. This wine-focused direct phenotyping method will pave the way for a better understanding of the genetic determinism of wine aromas, especially for molecules that are not directly present in grapes, such as volatile thiols and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN).
OENO OneAgricultural and Biological Sciences-Food Science
CiteScore
4.40
自引率
13.80%
发文量
85
审稿时长
13 weeks
期刊介绍:
OENO One is a peer-reviewed journal that publishes original research, reviews, mini-reviews, short communications, perspectives and spotlights in the areas of viticulture, grapevine physiology, genomics and genetics, oenology, winemaking technology and processes, wine chemistry and quality, analytical chemistry, microbiology, sensory and consumer sciences, safety and health. OENO One belongs to the International Viticulture and Enology Society - IVES, an academic association dedicated to viticulture and enology.