加工过的Halyomorpha halys臭虫对“霞多丽”和“梅洛”葡萄酒香气和味道的影响

P. Kehrli, J. Rösti, F. Lorenzini, Pascale Deneulin, C. Linder
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引用次数: 1

摘要

原产于东亚的入侵性褐纹臭虫(Halyomorpha halys)在2004年左右被意外引入瑞士,现在正在整个欧洲蔓延。这种五原子虫是高度多食性的,攻击蔬菜,田地和树木作物以及软水果。此外,halys的所有发育阶段都在葡萄园中发现,这表明葡萄藤也是这种昆虫的寄主植物。尽管如此,它对欧洲葡萄酒生产的实际影响尚不清楚。因此,我们研究了加工过的halys对葡萄汁和葡萄酒的香气和味道的影响。我们人为污染了“霞多丽”和“梅洛”葡萄,每公斤葡萄中有多达10个H. halys若虫和成虫,直接在年份压碎之前。在鲜榨葡萄汁中,每公斤葡萄中添加1只活虫并不影响“霞多丽”果汁的嗅觉。然而,“霞多丽”和“梅洛”的香气和味道必须被3到10个H. halys个体/公斤的葡萄污染,才能与未受污染的对照果汁区分开来,并被认为是植物性和木质的。但装瓶后,在2 / 5鉴别试验中,0 ~ 10个H. halys个体/kg葡萄的不同葡萄酒已无法相互区分。在描述四种“霞多丽”葡萄酒感官特征的17种感官描述中,只有两种表现出显著差异;随着细菌数量的增加,葡萄酒的颜色强度增加,酒精度降低。对于三种“梅洛”葡萄酒,21种感官描述中没有一种有显著差异。此外,与装瓶一年后未受污染的对照相比,葡萄酒种植者并不讨厌受H. halys污染的“霞多丽”和“梅洛”葡萄酒。因此,似乎在发酵过程中,污染中产生异味的分子一定挥发了很大一部分。因此,我们的研究结果表明,被halys污染的年份有可能改变葡萄汁和葡萄汁的质量,但影响加工葡萄酒味道的风险很小。尽管如此,我们建议在葡萄园中监测halys的发展,以便在收获时预测定量和定性问题。
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Influence of processed Halyomorpha halys bugs on the aroma and taste of 'Chardonnay' and 'Merlot' musts and wines
Native to East Asia, the invasive brown marmorated stink bug (Halyomorpha halys) was accidentally introduced into Switzerland around 2004 and is now spreading all over Europe. This pentatomid is highly polyphagous and attacks vegetables, field and tree crops as well as soft fruits. Moreover, all development stages of H. halys are found in vineyards, suggesting that grapevine is also a host plant for this insect. Nonetheless, its actual effects on European wine production is unclear. As such, we studied the impact of processed H. halys on the aroma and taste of grape musts and wines. We artificially contaminated 'Chardonnay' and 'Merlot' grapes with up to ten H. halys nymphs and adults per kg grapes directly before the vintage was crushed. In the freshly pressed must, the addition of 1 living bug/kg grapes did not affect the olfactory sensation of the 'Chardonnay' juice. However, the aroma and taste of 'Chardonnay' and 'Merlot' musts contaminated with 3 to 10 H. halys individuals/kg grapes could be distinguished from the uncontaminated control juices and were perceived as vegetal and woody. Yet after bottling, the different wines with 0 to 10 H. halys individuals/kg grapes could no longer be differentiated from each other in 2-out-of-5 discrimination tests. Amongst 17 rated organoleptic descriptors to characterise the sensory profile of the four 'Chardonnay' wines, only two showed significant differences; the colour intensity increased and wines’ finesse decreased with the number of added bugs. For the three 'Merlot' wines, none of the 21 organoleptic descriptors of the sensory profiles differed significantly. In addition, winegrowers did not dislike H. halys contaminated 'Chardonnay' and 'Merlot' wines compared to their uncontaminated controls one year after bottling. It therefore seems that the molecules responsible for the off-flavours in contaminated musts volatilise to a large part during the fermentation process. Our results consequently indicate that a contamination of the vintage with H. halys has the potential to alter the quality of grape musts and potentially grape juices but that there is little risk for influencing the taste of processed wines. Nonetheless, we recommend monitoring the development of H. halys in vineyards in order to anticipate quantitative and qualitative problems at harvest.
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