成熟对‘gew rztraminer’中多功能硫醇前体浓度的影响

G. Nicolini, L. Tonidandel, A. Barbero, M. Paolini, E. Celotti, M. Bottura, T. Román
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引用次数: 0

摘要

在气候条件非常不同的两个年份中,研究了成熟度对“酒浆”果汁中多功能硫醇前体浓度的影响。在成熟过程中,谷胱甘肽-3-巯基己烷-1-醇和半胱氨酸-3-巯基己烷-1-醇呈增加趋势。这两个年份在成熟的最后阶段都有明显的增加。4- s -谷胱甘肽-4-甲基戊烷-2- 1和4- s -半胱氨酸-4-甲基戊烷-2- 1的浓度被证实在“Gewurztraminer”中很低,尽管后者在几个样品中被发现具有可量化的水平。采收日期的管理似乎是非常重要的,以开发潜在的葡萄柚的味道,与多功能性硫醇的小芳香GWT葡萄酒,特别是在具有挑战性的年份。
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Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer'
The effect of ripeness on the concentration of polyfunctional thiol precursors was investigated in 'Gewurztraminer' juices in two vintages characterised by very different climate conditions. An incremental trend of glutathionyl-3-mercaptohexan-1-ol and cysteinyl-3-mercaptohexan-1-ol during ripening was observed. The increase in the last phase of maturation was noticeable in both vintages. The concentration of 4-S-glutathionyl-4-methylpentan-2-one and 4-S-cysteinyl-4-methylpentan-2-one was confirmed to be low in 'Gewurztraminer', although the latter was found at quantifiable levels in a couple of samples. The management of the harvest date appears to be highly important in order to exploit the potential grapefruit-like note related to polyfunctional thiols of little aromatic GWT wines, particularly in case of challenging vintage years.
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