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PHILIP J. SPILLMAN MARK A. SEFTON RICHARD GAWEL 《Australian Journal of Grape and Wine Research》2004,10(3):216-226
The effect of geographical origin and place of seasoning and coopering of oakwood on the concentration of 20 compounds extracted into, or formed in, Chardonnay, Cabernet Sauvignon and model wines during barrel maturation is described. The oak from which the barrels were fabricated was sourced from the Vosges and Limousin regions and the Tronçais forest in France, and from Ohio in the USA, and was seasoned in either Australia, France or the USA. Wines matured in Vosges oak barrels contained the highest concentrations of cis and trans- oak lactone and eugenol. The Limousin oak barrels imparted lower levels of cis- oak lactone and eugenol to the wines than did the other French oaks. However, the Limousin-oaked wines were richer in these compounds than the American-oaked wines. These results reflected the previously reported composition profiles of the oak-wood from which the barrels were fabricated. Oak seasoned and coopered in Australia generally imparted more cis- oak lactone, eugenol and the coopering products vanillin and furfural into the wines than did the oak seasoned in France or the USA. Although medium toast had been specified for all barrels, there was considerable variability in the concentration of compounds formed by coopering in the wines. Apparent random microbiological activity in the wines also contributed substantially to variation in wine composition. As a likely result of coopering and microbiological variability, few consistent origin or seasoning effects on the compounds resulting from coopering or microbiological action during oak maturation were observed. 相似文献
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为明确宁夏贺兰山东麓产区小产区划分的意义,以该产区4 个葡萄园的2 个酿酒葡萄品种成熟期果实为材料,采用气相色谱-质谱联用技术对果实游离态和结合态香气物质进行测定,就地块差异对果实香气物质组成的影响进行分析。结果表明,4 个地块的土壤都属于砂壤土类型,高家闸地块的土壤质地含有更多的黏土,志辉地块的土壤更靠近砂土,华西地块和金山地块的土壤质地介于两者之间;在‘霞多丽’葡萄果实中,志辉地块的果实百粒质量、百粒体积和可滴定酸含量显著高于高家闸地块,在‘赤霞珠’葡萄果实中,不同地块果实百粒质量和百粒体积不存在显著差异,而金山地块的‘赤霞珠’葡萄果实中有更低含量的可溶性固形物和更高的可滴定酸;‘霞多丽’和‘赤霞珠’浆果中的香气物质种类和含量在不同地块中有显著差异,主要体现在C6/C9、酯类、降异戊二烯类和萜烯类化合物。志辉地块的‘霞多丽’果实香气差异化合物中的游离态(E)-2-己烯醛、β-大马士酮以及结合态辛酸乙酯的含量更高,结合相应的香气活性值（odor activity value,OAV）,志辉地块的‘霞多丽’葡萄果实中有更加浓郁的生青味、花香和果香;金山地块的‘赤霞珠’葡萄果实香气差异化合物中有更高含量的游离态(E)-2-己烯醛和(Z)-3-己烯-1-醇,结合相应的OAV,其果实香气中有更多的生青味。总之,基于不同地块葡萄果实香气的差异分析,具有明确不同地块葡萄果实品质和葡萄酒风格的潜在价值,为小产区的划分提供一定理论基础。 相似文献
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Background and Aim: To predict the trajectory of sugar accumulation in berries for planning of harvest and post‐harvest operations, we derived a simple model that is consistent with the known biological and viticultural drivers of berry ripening and requires inputs that are readily available to industry. Methods and Results: We used data from three vintages in climatically contrasting regions of Australia to derive a relationship between total soluble solids (TSS) and thermal time. A linear‐plateau function was fitted to the 90th percentile data, hence providing a boundary function representing the potential for each variety‐environment combination. Biologically relevant parameters were derived including the rate of change in TSS, maximum TSS (TSSmax), the threshold thermal time when berries reached TSSmax, the onset and the duration of the period of linear increase in TSS. Gaps, calculated as the difference between actual TSS and the boundary function, correlated positively with vapour pressure. A model with the observed onset of ripening as an input and a variety and site specific rate as parameter accounted for 81–92% of the variation in TSS for independent data sets. Conclusion: The trajectory of TSS in berries can be modelled ‘as if’ the main environmental and management sources of variation affect the onset rather than the rate of sugar accumulation. Significance of the Study: Our onset‐rate model can be coupled with: (i) short‐term temperature forecasts to predict the trajectory of TSS for management purposes; and (ii) long‐term records of temperature to produce probabilistic profiles of maturity date. 相似文献
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本实验以新疆伊犁产区的赤霞珠酿酒葡萄为原料,采用液相色谱-质谱(HPLC-MS)联用检测分析伊犁地区2016年整个生长发育过程中赤霞珠酿酒葡萄果实中花色苷组成和含量上的变化规律,从中分析不同类型的花色苷在葡萄果实成熟的不同阶段的比例变化。实验表明:在伊犁地区,葡萄果实中的花色苷主要以甲氧基化形式存在,甲氧基化花色苷占总花色苷的比例在葡萄的成熟发育过程中变化不大。3’5’-取代花色苷在两地区均是葡萄果实成熟发育过程中的主要花色苷类型,占花色苷总量的70%以上,当葡萄果皮中花色苷积累至最大值后,随花色苷总量的减少3’-取代花色苷占总花色苷的比例均降低;乙酰化花色苷和香豆酰化花色苷占总花色苷的比例在葡萄果实成熟发育过程中的变化不同。伊犁地区花色苷在葡萄生长发育过程中均有下降趋势,香豆酰化花色苷占总花色苷的比例在伊犁地区葡萄果实成熟发育过程中呈现无规律的变化。 相似文献
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利用固相微萃取和气相色谱-质谱联用技术,对位于黄土高原地区的山西省乡宁县葡萄产区酿酒葡萄:坡地赤霞珠、平地赤霞珠、蛇龙珠和霞多丽果实的香气成分进行GC-MS检测分析,并结合计算机检索技术对分离化合物进行了鉴定,应用内标法测定了各成分的含量。结果发现,坡地赤霞珠、平地赤霞珠、蛇龙珠和霞多丽果实中分别含有24、20、23和27种香气物质,它们主要分属5类,含量由高到低依次是:醇类、醛类、羧酸类、环状烯烃和酯类;就单个物质而言,丁醇、己醛、乙酸和己酸含量较高。另外,葡萄园地形确实能影响葡萄果实的香气组成和含量,但其香气骨架基本一致。 相似文献
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对赤霞珠四个无性系（CS169、CS170、CS338和CS685）的果粒按质量大小分为6个级次：≤0.50 g、0.51～0.75 g、0.76～1.00 g、1.01～1.25 g、1.26～1.50 g、＞1.50 g,分别测量每一个质量级次的果粒质量、纵横径、果皮质量、种子数、单粒种子质量、可溶性固形物含量、pH值,并计算种子总质量、果肉质量、体积和表面积,统计每一个质量级次的果粒质量分布。结果表明,四个品系中,CS338的小果粒比例最高,但其相对果皮质量较低,可溶性固形物含量高而含酸量低;CS169的相对果皮质量、可溶性固形物含量和总酸都较高,是四个品系中酿酒品质较优的一个无性系。 相似文献
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Background and Aim: To predict harvest time for logistic applications in vineyards and wineries, measurements of total soluble solids (TSS) are typically combined with projections assuming TSS increases at 1°Bé/week. Here, three questions were asked: (i) what is the magnitude and direction of the bias in estimates of ripening assuming 1°Bé/week across varieties, regions and seasons? (ii) what are the climatic drivers of this bias? and (iii) could thermal rates improve predictions? Methods and Results: Actual TSS of Chardonnay, Shiraz and Cabernet Sauvignon was measured in commercial vineyards in Coonawarra, Barossa Valley and Riverland. Predictions used (i) the default 1°Bé/week; (ii) variety‐ and location‐specific chronological rates between 0.8 and 1.2°Bé/week; and (iii) variety‐ and location‐specific thermal rates between 0.009 and 0.019°Bé/Cd. In eight of the nine cases, 1°Bé/week biased ripening predictions. Seasonal bias correlated with evaporative demand in the Riverland and Coonawarra and with minimum temperature in the Barossa Valley. Thermal rates were not superior to calibrated chronological rates to predict ripening. Conclusion: Locally calibrated rates significantly improved ripening predictions for major grapevine varieties in regions with contrasting climates and viticultural profiles. Significance of the Study: Improved prediction of ripeness time would allow for better allocation of key resources in vineyards and wineries – labour, time, machinery, transport, analytical services, chemicals and storage. 相似文献
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"艾佐迈"在赤霞珠葡萄上的应用 总被引：2，自引：0，他引：2
为了酿酒葡萄基地健康持续地发展以及提高酿酒葡萄的质量和产量,我们于2005年对葡萄基地进行了矿质肥料艾佐迈(Azomite)的施肥试验,初步确定了该肥料对葡萄具有增产增效、增加葡萄酒的风味和品质的效果,从而为生态肥料的开发研制与推广应用提供可靠数据。 相似文献
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Background and Aims: Recent warming has accelerated phenological development of many crops. We quantified the rate of change in date of designated maturity (21.8°Brix), date of harvest, and sugar concentration of berries at harvest in Chardonnay, Cabernet Sauvignon and Shiraz between 1993 and 2006. Methods and Results: Data from 18 Australian regions indicated that: (i) the date of designated maturity advanced at rates between ?0.5 and ?3.1 days/year; (ii) trends in the date of designated maturity were unrelated to trends in yield; (iii) trends of monthly temperature ranged from negligible up to 0.19°C/year; (iv) the rate of change in date of designated maturity was correlated with rate of change of temperature for Chardonnay and Cabernet Sauvignon, but not for Shiraz; (v) harvest was accelerated at a rate between ?0.4 and ?2.4 days/year; (vi) the rate of change in harvest date for Chardonnay was commensurate with the rate of change in maturity, hence berry sugar concentration at harvest remained stable with time; and (vii) the advancement of harvest for Cabernet Sauvignon and Shiraz only partially offset the advancements in maturity, hence the increase in the concentration of berry sugar at harvest, up to ~0.3°Brix/year. Conclusions: Maturity advanced at rates between half and 3 days per year. On a temperature basis, these rates are comparable to long‐term rates reported for the northern hemisphere. Significance of the Study: This is the first report of time trends in phenology of grapevine in Australia and provides a benchmark for the industry. 相似文献
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摘叶处理对酿酒葡萄果实酚类物质的影响 总被引：1，自引：0，他引：1
以赤霞珠和品丽珠为试材,研究摘叶处理对赤霞珠和品丽珠葡萄果实酚类物质（总花色苷、总酚、单宁及非花色苷单体酚类物质）含量的影响,为晋中南地区酿酒葡萄及葡萄酒的生产提供理论依据。结果表明,摘叶能促进葡萄果实酚类物质的积累,其中赤霞珠在转色初期摘除4片叶效果最好,能显著提高采收期成熟度、总花色苷（增加了23.92%）、总酚（增加了22.00%）及非花色苷单体酚类物质含量（增加了83.02%）（P＜0.05）;而品丽珠在转色末期摘除6片叶效果最佳,能显著提升采收期成熟度、总花色苷（增加了12.79%）、总酚（增加了26.17%）、单宁（增加了128.80%）及非花色苷单体酚类物质含量（增加了140.82%）（P＜0.05）。 相似文献
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以酿酒葡萄赤霞珠为试材,在不同转色期分别采用20%、50%遮光的遮阳网对果树树体顶端进行遮光处理。 分析不同遮光程 度及转色时期对葡萄生长过程中花色苷组分及含量的差异的影响。 结果表明,在5%转色-完全成熟期进行20%、50%遮光及在100% 转色-完全成熟期进行20%遮光,果皮中花色苷的总量明显高于空白对照（CK）。 5%转色-完全成熟期间遮光主要影响赤霞珠果皮中 甲基花青素葡萄糖苷、花青素葡萄糖苷、甲基花青素乙酰化葡萄糖苷、花翠素香豆酰化葡萄糖苷（顺式+反式）的含量;100%转色-完全 成熟期间遮光主要影响赤霞珠葡萄果皮中甲基花翠素香豆酰化葡萄糖苷、甲基花青素香豆酰化葡萄糖苷、花青素葡萄糖苷、甲基花 翠素葡萄糖苷、花翠素香豆酰化葡萄糖苷（顺式+反式）的含量。 相似文献
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利用LI-6400便携式光合作用测定仪研究了赤霞珠(Cabernet Sauvignon)不同节位叶片净光合速率(Pn)与主要生理生态因子之间的关系,以及它们随葡萄物候期的动态变化规律,为葡萄栽培技术措施的制定和实施提供理论基础。结果表明:在有效光辐射(PAR)与外界环境CO2相同的情况下,赤霞珠不同节位叶片净光合速率(Pn)与主要生理生态因子之间存在密切关系。Pn分别与叶片蒸腾速率(Tr)和气孔导度(Gs)呈极显著正相关,与气温(Ta)、叶温(Tl)显著相关,与水汽压亏缺(VpdL)为显著负相关,与相对湿度(RH)和胞间CO2(Ci)相关性不显著。 相似文献
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吴帅 《中外葡萄与葡萄酒》2012,(2):28-31
芳香类物质种类及含量的差异是决定葡萄酒风味的重要因素。本文对赤霞珠、蛇龙珠和玫瑰香葡萄酒的芳香性成分进行探讨分析。结果表明,3种葡萄酒中3-甲基-1-丁醇的含量最高,相对含量分别为20.61%、21.00%和15.54%;次之为丁二酸单乙酯,含量分别为17.90%、8.94%和16.55%;再次为乳酸乙酯,含量分别为12.36%、17.01%和12.06%。赤霞珠干红葡萄酒中特有的检出成分为乙酸异戊酯和丙酸;玫瑰香葡萄酒中特有的检出成分为3-乙氧基丙醇。蛇龙珠葡萄酒中没有检出1-丁醇、4-酮基-戊酸乙酯和癸酸乙酯,赤霞珠和玫瑰香葡萄酒中均有上述成分;玫瑰香葡萄酒中未检测到(顺)3-己烯-1-醇和糠醇。 相似文献
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ABSTRACT: The aromatic composition and key odorants of young red wines produced from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet wines were compared and the reasons for the difference in their aromatic compounds were discussed. Forty-three odorants were detected in Cabernet Sauvignon and Cabernet Franc wines compared to 50 in Cabernet Gernischet wine. Quantitatively, acids formed the most abundant group in the aromatic components of the 3 wines, followed by alcohols and esters. Compared to Cabernet Sauvignon and Cabernet Franc wines, the profiles of alcohols and esters for Cabernet Gernischet wine were more diverse. Monoterpenes, namely, 4-terpinenol, citronellol, and nerol, were found solely in Cabernet Gernischet wine. Only 10 compounds, namely, ethyl octanoate, ethyl hexanoate, isoamyl acetate, ethyl butyrate, β-damascenone, ethyl decanoate, isoamyl alcohol, acetic acid, octanoic acid, and phenylethyl acetate, were always present in the 3 wines at concentrations higher than their threshold values. However, ethyl octanoate, ethyl hexanoate, and isoamyl acetate were found to jointly contribute to 97%, 98.9%, and 99% of the global aroma of Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet wines, respectively. This result showed that the aroma indistinguishableness of the 3 wines was mainly due to the dominance of the fruity notes exerted by the ethyl esters and, to a lesser extent, to the contribution of varietal aromatic compounds to the global aroma of the wines. 相似文献
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以酿酒葡萄‘赤霞珠’为试材,研究不同疏穗处理对葡萄果皮类黄酮物质的影响。结果表明,疏穗处理后葡萄果粒质量和果粒横径增加,可溶性固形物含量和还原糖含量升高,总酸含量降低。不同疏穗处理葡萄果皮中共检测出18 种单体花色苷、6 种黄烷醇和15 种黄酮醇。27%疏穗处理后单体花色苷和黄酮醇含量显著增加,较对照分别增加了4.43%和10.89%。54%疏穗处理后,单体花色苷和黄烷醇含量显著增加,较对照分别增加了16.59%和77.80%。主成分分析和聚类分析进一步表明疏穗处理后葡萄果皮类黄酮含量显著增加,而且主成分1和主成分2分别解释45.24%和28.87%的差异。总体而言,27%和54%疏穗处理提高了果皮中类黄酮物质的含量。综合考虑各处理类黄酮物质含量和经济效益,建议疏除27%果穗为宜。 相似文献
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利用高效液相色谱(HPLC)测定香格里拉不同海拔高度‘赤霞珠’果实中各发育阶段主要花色苷成分变化。结果表明,在‘赤霞珠’果实中共检测到10余种花色苷衍生物,主要有矢车菊色素、飞燕草色素、芍药色素、矮牵牛色素和锦葵色素5种。香格里拉地区‘赤霞珠’葡萄花色苷含量在转色初期随海拔升高而增加,尤其在西当试验点较为明显,因为高海拔地区有着较强的光照和辐射,温度较低,有利于花色苷合成。同时表明,在转色期间低海拔试验点的葡萄花色苷含量较高,在成熟期为高海拔试验点花色苷含量较高,影响花色苷合成的因素错综复杂,各种因素之间有交互作用,需进一步研究。 相似文献
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