Effects of the rootstock Ramsey (Vitis champini) on ion and organic acid composition of grapes and wine, and on wine spectral characteristics

The influence of Ramsey, used as rootstock of the scion cvs Muscat Gordo Blanco (syn. Muscat of Alexandria), Shiraz (syn. Syrah), Riesling, Cabernet Sauvignon and Chardonnay, on the characteristics of the grape berries and of wine made from them was investigated, comparing ‘own-rooted’ and ‘grafted’, and comparing wine fermented as juice (without skins) and must (juice and skins). The study involved the partitioning of K+ within berries, changes in juice K+, malic and tartaric acid through fermentation, wine inorganic ion and organic acid composition, and wine spectral characteristics. K+ concentration was higher in berries from grafted than from own-rooted for all varieties except Chardonnay, and highest for grafted Shiraz. It was higher in skin than in pulp and seeds. In the pulp, it was highest for grafted Shiraz. K+ concentrations in all ferments using must (i.e. juice plus skins) increased during the initial two days after crushing, with the increase reflecting extraction from skins, being greatest for Shiraz and Muscat Gordo Blanco. Tartaric acid concentration in must also increased during the initial two days after crushing and then decreased. Malic acid concentration was higher in juice of Ramsey-grafted than own-rooted vines, especially for Shiraz; concentrations did not change markedly during the initial 12 days of fermentation, except where malo-lactic fermentation occurred. Wine made from grapes of grafted contained significantly less tartaric and more malic acid than that made from own-rooted for all varieties and for both fermentation types, with the exception of tartaric acid in wine of Muscat Gordo Blanco fermented as must. Wine made from juice had significantly higher tartaric acid and lower malic acid than that made from must for all varieties except for tartaric acid in wine from grafted Shiraz and malic acid in own-rooted Chardonnay. Wine had a smaller tartaric acid/malic acid ratio when made from must. Wine pH was positively correlated with K+ but negatively with tartaric acid and with the tartaric acid to malic acid ratio. Overall, Shiraz wine contained highest Cl?, Na+ and K+ concentrations. Red wines obtained from grafted had higher colour hue, especially those from Shiraz. Wines made from fruit borne on own-rooted Cabernet Sauvignon had the highest concentration of total anthocyanins, ionised anthocyanins and total phenolics.     

Sensory and chemical characteristics of trans‐resveratrol‐fortified wine

Background and Aims: trans‐Resveratrol (tR) is a grape‐derived polyphenolic that is believed to confer considerable health benefits to humans. Its concentration in wine, however, is highly variable, and thus direct fortification of wine with tR has been proposed to create a high‐value, health‐promoting wine product. This study determines the sensory and chemical characteristics of tR fortified white and red wine. Methods and Results: Riesling and Cabernet Sauvignon wines were enriched with 20 mg/L and 200 mg/L tR. Basic chemical and sensory indicators of wine quality, trans‐ and cis‐resveratrol concentrations, and antioxidant capacity were assessed at bottling and at 6, 18, 31, 44 and 58 weeks post‐bottling. tR concentrations in bottled wine remained relatively stable throughout the 58‐week period of this study. In addition, tR‐enriched wines had a significantly higher antioxidant capacity compared with control wine, and Cabernet Sauvignon fortified at both tR concentrations had greater colour intensity. Basic chemical indicators of wine quality were not affected by tR fortification, and sensory changes were minimal, with higher bitterness intensity in Riesling fortified at 200 mg/L tR the most consistent finding. Conclusions: tR is relatively stable in wine during bottle aging, and tR enrichment up to 200 mg/L results in minimal change to wine quality, particularly with red wine. Significance of Study: This is the first study to investigate the chemical and sensory characteristics of tR‐enriched wines. Results indicate that these products may have considerable potential for the functional food market.     

Influence of sustained deficit irrigation on colour parameters of Cabernet Sauvignon and Shiraz microscale wine fermentations

Background and Aims: This study aimed to explore the influence of sustained deficit irrigation (SDI) on the grape and wine colour parameters of two premium red wine grape varieties grown in the Sunraysia region of South Eastern Australia. Methods and Results: The SDI experiments were conducted during three vintages from 2003 to 2004, 2004 to 2005 and 2005 to 2006 on the Vitis vinfera cultivars Cabernet Sauvignon and Shiraz grafted to 140 Ruggeri (V. berlandieri × V. rupestris) rootstock. The grapevines were drip irrigated providing 100% of estimated ET_c (control) and three graded sustained water deficits (Cabernet Sauvignon 70, 52 and 43% of the control; Shiraz 65, 45 and 34% of the control). Microscale wine fermentations were conducted on grapes from the 2006 harvest to assess wine colour density, wine hue, red pigments, anthocyanins, phenolics and copigmentation products in the wine. Wine anthocyanin and phenolic concentrations for both varieties showed significant increases with increasing intensity of SDI. Conclusion: Increases in wine colour with SDI may result from changes in flavonoid biosynthesis as a result of grapevine responses to water deficit. Alternatively, increases in red wine colour could be caused by changes in chemical properties of the anthocyanins to copigmented or polymeric forms during the winemaking or ageing process. Significance of the Study: The Australian wine industry is currently affected by drought and reduced water allocations resulting in production of wine from grapes exposed to water deficit. Findings from this study provide knowledge to the wine industry as to how sustained deficit irrigation may modify wine colour.     

Polyphenolic compounds and antioxidant properties of selected China wines

Thirty-seven China wines, produced from different geographical origins, were examined in this study. The antioxidant activity of wines was measured by different analytical methods: oxygen radical absorbance capacity (ORAC), reducing power, 2,2-azino-di-(3-ethylbenzothialozine-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH·), hydroxyl radical-scavenger activity, superoxide radical-scavenger activity, lipid peroxidation and chelating capacity. Furthermore,total phenols, total flavonoids, total flavanols and total anthocyanins of wines were determined. As expected, the red wines had much higher phenolic content and antioxidant capacity than rosé wines or white wines. Among the red wines, Cabernet Sauvignon and Muscat Hamburg, respectively, represented the wines with the highest and lowest phenolic contents and antioxidant capacity. Among the white wines, Italian Riesling had the lowest phenolic content and antioxidant capacity. Taken together, a close relationship between phenolic contents and antioxidant capacity, for all wines, was observed.     

黑果腺肋花楸酒与赤霞珠葡萄酒香气物质对比分析

以赤霞珠葡萄酒为参照分析黑果腺肋花楸发酵酒的香气物质组成并进行感官品评,评价其酿酒潜质,为开发适宜消费者口味的黑果腺肋花楸酒提供参考。采用顶空固相微萃取结合气相色谱-质谱分析酒的香气物质成分。结果显示：黑果腺肋花楸酒香气物质含量为赤霞珠葡萄酒的2.73 倍,香气物质种类分别为41 种和40 种,其中共有的18 种。醇类物质含量最高,分别占总香气的62.11%和73.87%。依据香气活度值,酯类物质对酒的香气贡献最大,分别为36.57%和22.04%。黑果腺肋花楸酒的主体香气物质是大马士酮、辛酸乙酯、正己酸乙酯和乙酸异戊酯,而赤霞珠葡萄酒则为α-紫罗酮、辛酸乙酯、正己酸乙酯和苯乙醛。2 款酒中共有香气物质对香气贡献占比分别为34.20%和21.81%,说明具有一定的相似性,而大马士酮和α-紫罗酮对酒香气值的贡献分别为63.22%和76.36%,形成了各自酒的特色。经感官品评,黑果腺肋花楸酒比赤霞珠葡萄酒总得分高2 分,黑果腺肋花楸作为黑色浆果具有开发酿酒的价值。     

Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects

Twenty-three Cabernet Sauvignon wines from the Mudgee region and thirty-two Shiraz wines from the Hunter Valley region were analyzed for phenolic content and antioxidant activity. Concentrations of (+)-catechin, quercetin, and transresveratrol, total phenolic content, and DPPH antioxidant activity varied considerably, both within and between varieties. Individual phenols, total phenols, and antioxidant activity were correlated with price and vintage. Shiraz wines showed positive and significant correlations for catechin and quercetin concentrations with total phenols, antioxidant activity, and vintage; and for total phenols and antioxidant activity with vintage. Cabernet Sauvignon wines showed positive and significant correlations for quercetin concentration with total phenols and antioxidant activity. There was a negative and significant correlation found between price and antioxidant activity for Cabernet Sauvignon wines. Results are discussed in terms of the potential for wine to be considered a functional food. PRACTICAL APPLICATION: We report on potential health benefits (antioxidant activity) of 55 wines typical of 2 geographically close, but distinct, wine regions of Australia. Our results highlight the variability in functional components as an issue that needs further research and consideration in relation to wine as a functional food. The price of studied wines is not reflective of their health functionality, based on antioxidant activities.     

烟台贵人香葡萄自然发酵醪中本土酿酒酵母的选育及酿造特性研究

自葡萄原料生产地选育优良酿造特性的本土酵母是开发地方特色葡萄酒品种的重要措施。本研究以烟台地区贵人香葡萄自然发酵醪为材料,筛选酿酒酵母并对其发酵特点和耐受能力进行测定,进而选育本土酿酒酵母用于霞多丽干白和赤霞珠干红葡萄酒的酿造试验。采用孟加拉红选择性培养基筛选本土酵母菌,并经WL鉴定培养基和5.8S ITS序列鉴定获得12株酿酒酵母。通过测定发酵后残糖量和酒精度及耐受能力(酒精度、SO2、酸、高糖),选育4株酵母用于酿造霞多丽干白葡萄酒,对酒样指标、主要挥发物和香气组分分析,显示菌株YGF2、YGF5和YGF10的酿造特性和发酵指标较好,并用于酿造赤霞珠干红葡萄酒。结果表明菌株YGF2酿造的葡萄酒质量较好,香气浓郁,部分指标优于商品酿酒酵母,具备生产区域特色葡萄酒的潜力。     

陕西合阳地区酿酒葡萄果实成熟特性研究

该实验研究了合阳地区5个红色和5个白色酿酒葡萄品种在成熟期的可溶性固形物、还原糖、总酸含量和成熟系数变化,分析了成熟葡萄浆果的物理品质、花色苷和单体酚的组成和含量。结果表明,转色期后12 d,各品种葡萄的成熟系数均＞20。成熟葡萄浆果还原糖含量为180～235 g/L,总酸含量＜6 g/L。综合来看,赤霞珠、品丽珠、黑比诺、马瑟兰、爱格丽、小芒森和贵人香适合在合阳地区种植。赤霞珠、品丽珠、黑比诺、马瑟兰和贵人香最适采收期在转色期后24 d左右,爱格丽和小芒森在转色期后44 d左右。马瑟兰的成熟浆果花色苷含量较高,达29.85 mg/g;赤霞珠、马瑟兰和爱格丽成熟浆果单体酚含量较高,分别为0.65 mg/g、0.43 mg/g和0.26 mg/g。研究结果将为陕西合阳地区酿酒葡萄种植与推广提供参考。     

Antioxidant capacity and stilbene contents of wines produced in the Snake River Valley of Idaho

Forty-two wines produced from grapes grown in Idaho were examined in this study. The samples examined were from four monovarietal wines (12 Cabernet Sauvignon, 9 Merlot, 7 Riesling, 14 Chardonnay). Wine samples represented twelve wineries that obtain their fruit from vineyards located within Idaho’s Snake River Valley. Titratable acidity, pH, specific gravity, colour measurements (lightness, chroma, and hue), % haze, total anthocyanins, total phenolics, total tannins, antioxidant capacity, and individual stilbene measurements were performed. The antioxidant capacities (ORAC values) of Idaho wines ranged from 3.1 (Merlot wine) to 87.0 (Cabernet Sauvignon wine) μmol of Trolox/ml (mean = 38.5 μmol of Trolox/ml). Mean ORAC values of Merlot wines (mean = 27.6 μmol of Trolox/ml) were lower than the other three styles (mean for Cabernet Sauvignon wines = 41.0 μmol of Trolox/ml, mean for Chardonnay wines = 42.8 μmol of Trolox/ml, and mean for Riesling wines = 39.4 μmol of Trolox/ml). Free stilbene levels (four different stilbenes) were examined by direct-HPLC/DAD/ESI-MS/MS method. Piceid and resveratrol (both trans- and cis-) were found in the samples. Stilbene levels ranged from 0.97 (Riesling wine) to 12.88 (Cabernet Sauvignon wine) mg (expressed as trans-resveratrol)/l. This is the first paper to report the current chemical composition of Idaho wines.     

发酵容器对赤霞珠干红葡萄酒中花色苷的影响

利用高效液相色谱-质谱(HPLC-MS)联用检测技术分析了法国旋转橡木桶和不锈钢发酵罐酿造的赤霞珠干红葡萄酒陈酿180d和360d后花色苷的种类、数量,并与CIELAB法测定的葡萄酒色泽比较,结果发现二甲花翠素类花色苷是赤霞珠干红葡萄酒的主体花色苷类型,其中二甲花翠素单葡萄糖苷和二甲花翠素乙酰化单葡萄糖苷作为特征峰,分别占其花色苷总量的50%和20%以上;发酵容器影响葡萄酒中花色苷的种类和含量;陈酿过程中酰化的花色苷均较其相应的糖苷下降幅度大;陈酿180d的葡萄酒红色色调的深浅主要由花色苷的含量高低决定,陈酿360d的葡萄酒红色色调深浅和花色苷的含量高低无关;橡木桶用于赤霞珠干红葡萄酒发酵能获得较不锈钢罐更浓的红色和黄色色调以及更深的总色度。为葡萄酒酿造工艺优化和产品质量监控提供了理论依据与快速准确的化学鉴定手段。     

Antioxidant activity of South African red and white cultivar wines and selected phenolic compounds: In vitro inhibition of microsomal lipid peroxidation

In vitro inhibition of microsomal lipid peroxidation (MLP) by the major South African red (Cabernet Sauvignon, Ruby Cabernet, Pinotage, Shiraz, Merlot) and white (Sauvignon blanc, Chenin blanc, Chardonnay, Colombard) commercial cultivar wines is presented for the first time. Of the red wines, Merlot was the most effective MLP inhibitor, with Ruby Cabernet and Pinotage being the least effective. Of the white wines, Chenin blanc and Chardonnay were the least and most effective MLP inhibitor, respectively. The mean antioxidant potencies (AP) of the red and white wine total phenols were 14.25 and 4.19, respectively. Ascorbic acid, present in some white wines, counteracted their ability to inhibit MLP. Inhibition of MLP significantly (P<0.001) correlated with the total phenol content of red (r=0.90) and white (r=0.73) wines, as well as the flavanol content (r=0.88) of red wines and the flavanol (r=0.79) and tartaric acid ester (r=0.73) contents of white wines. The MLP inhibitory activities of selected flavonoids were in the order: Quercetin > procyanidin B3 > malvidin > cyanidin ≈ (−)-epicatechin > (+)-catechin ≈ delphinidin.     

Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

The evolution of the Folin–Ciocalteu index, colour intensity and the principal individual polyphenols throughout 12 months of aging in bottles of red wine from Cabernet Sauvignon grapes treated and untreated by pulsed electric fields (PEF) have been compared. PEF technology allowed bottling of wines with higher Folin–Ciocalteu index, colour intensity and individual polyphenols concentrations using a shorter maceration time. For both wines, aging did not affect the colour intensity, whereas the Folin–Ciocalteu index decreased. The evolution of the principal individual polyphenols during the 12 months of storage followed a similar pattern in both wines. At the end of aging, there were no significant differences observed in the content of monomeric anthocyanins between both wines, however, the content of flavan-3-ols, flavonols and hydroxycinnamic acids and derivatives was higher in PEF treated wine. These results indicate that PEF could be a suitable technology for obtaining wines with higher phenolic content or reducing the maceration time during vinification.     

Time course of the colour of young red wines from Vitis vinifera L. during ageing in bottle

The colour characteristics of red wines from Vitis vinifera L. cv Tempranillo, Graciano and Cabernet Sauvignon (vintage 2000) from Navarra (Spain), was studied during 26 months of ageing in bottle through the evaluation of the wine visible spectrum and of several colorimetric indices (colour intensity, %red, %yellow, %blue, %dA and tint) and CIELAB variables (L*, C*, h, a* and b*). During ageing in bottle, the spectrum of Tempranillo wine (pH 4.3) mainly changed in the absorbance range between 420 and 500 nm, whereas Graciano (pH 3.5) and Cabernet Sauvignon (pH 3.6) wines registered a decrease in absorbance in the interval between 500 and 560 nm. The time course of the different wine colour parameters was found to fit either a second‐order polynomium or a linear model, depending on the grape variety employed. CIELAB variables could be described in terms of their colorimetric index counterparts, showing b* and h relative greater errors. Although the wine total chromatic changes in CIELAB units registered after 26 months of ageing in bottle indicated changes perceivable by the human eye (ΔE* ≥ 2.7) for the three varieties studied, Graciano and Cabernet Sauvignon wines showed a more balanced colour evolution than Tempranillo wine.     

赤霞珠葡萄酒中矿质元素的品种特点及其在产地鉴别中的应用

应用ICP-MS检测了法国、智利、摩尔多瓦三个产地41支赤霞珠干红葡萄酒中的31种矿质元素含量,分析了赤霞珠酒样矿质元素的品种特点,绘制了三个产地酒样中的矿质元素指纹谱图,并采用化学计量学软件进行了数据过滤、主成分分析、偏最小二乘法判别分析产地鉴别模型构建,得到了钠（Na）、镁（Mg）、铬（Cr）、锰（Mn）、铁（Fe）、镍（Ni）、砷（As）、锶（Sr）、钡（Ba）、铕（Eu）、铒（Er）、铥（Tm）、镱（Yb）和镥（Lu）共14种特征矿质元素,构建的模型准确率高达97.6％,可有效进行法国、智利、摩尔多瓦三个产地的赤霞珠酒样鉴别.     

Chemometric investigation of the volatile content of young South African wines

The content of major volatiles of 334 wines of six different cultivars (Sauvignon Blanc, Chardonnay, Pinotage, Shiraz, Cabernet Sauvignon and Merlot) and vintage 2005 was used to investigate the aroma content of young South African wines. Wines were sourced from six different regions and various producers. Thirty-nine volatile components partially responsible for the flavour of wine were quantified. In order to investigate possible correlation between volatile content and grape variety and/or geographical origin, analysis of variance, factor analysis (FA), principal component analysis (PCA) and linear discriminant analysis (LDA) were used. Significant differences in the levels of certain volatiles were observed as a function of region and cultivar, with the latter factor proving to be more influential. A few volatile compounds were identified as potential predictors of the white wine cultivars. Prediction for red wine cultivars was poor, with the exception of Pinotage wines, for which three compounds (isoamyl acetate, isoamyl alcohol and ethyl octanoate) were identified as accurate predictors. The reasons for the importance of these three volatile compounds in distinguishing young Pinotage wines are discussed, and possible reasons for the unique levels in wines of this cultivar are highlighted.     

三种不同珠干红葡萄酒品质的对比性研究

选取烟台地区的赤霞珠、梅鹿辄和蛇龙珠葡萄为原料,采用相同的工艺酿造干红葡萄酒,对酒的品质进行对比研究。结果表明,酒中3-甲基-1-丁醇、2-甲基-1-丁醇、1-己醇、β-苯乙醇、4-羟基-苯乙醇、甘油、丁二酸单乙酯、1,4丁内酯和丁二酸二乙酯的含量为赤霞珠＞梅鹿辄＞蛇龙珠。赤霞珠、梅鹿辄葡萄酒中2-甲基-1-丙醇的含量均高于蛇龙珠葡萄酒。蛇龙珠葡萄酒中丙醇、1-丁醇、丁二醇的含量较高。蛇龙珠葡萄酒中乳酸含量最高,而梅鹿辄葡萄酒中酒石酸含量最高。梅鹿辄、赤霞珠葡萄酒中杨梅素、槲皮素含量分别为蛇龙珠葡萄酒的5.0倍、6.4倍和19.6倍、44.5倍。蛇龙珠葡萄酒中除对香豆酸外,其余酚类物质的含量较少。梅鹿辄和赤霞珠葡萄酒的感官得分高于蛇龙珠葡萄酒。     

不同产区赤霞珠干红葡萄酒香气成分分析

以新疆玛纳斯产区、伊犁产区、和硕产区、哈密产区4个产区2017年赤霞珠干红葡萄酒为试验材料,采用顶空固相微萃取结合气相色谱-质谱联用（HS-SPME-GC-MS）仪,分析研究不同产区赤霞珠干红葡萄酒挥发性香气成分的差异。结果表明,4个产区的干红葡萄酒中共鉴定出91种香气成分,4个不同产区的赤霞珠干红葡萄酒香气成分种类基本相近,但各香气成分相对含量有明显差异。对香气成分进行主成分分析（PCA）,初步确定了4个产区赤霞珠干红葡萄酒的特征香气成分,且1号玛纳斯产区和2号伊犁产区得分的关联度较大。     

Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing

Phenolic compounds constitute important quality parameters of wines. Wines produced from different clones of the same grape variety show differences in relation to their chemical composition. The aim of this study was to characterize and differentiate Cabernet Sauvignon wines from two clones in relation to their chemical composition and to examine changes in the phenolic composition and antioxidant activity during wine ageing in the bottle. All wines were produced with Cabernet Sauvignon grapes, clones 685 and 169, from two vineyards, under the same microvinification conditions. The wines were characterized in relation to phenolic composition and antioxidant activity, as well as monitored over 11 months of bottle ageing. A significant difference was observed between the chemical compositions of the wines produced from clones 169 and 685, clone 169 showing the highest phenolic content while clone 685 had better color characteristics. The wines showed high antioxidant activity. Principal components and cluster analyses demonstrated separation of the wine according to the clone. In relation to wine bottle ageing, for both clones evaluated was observed a decrease in all phenolic compound, except of quercetin, and the antioxidant activity of these wines increased during storage.