赤霞珠干红葡萄酒在不同子产区香气特征的差异

以宁夏贺兰山东麓5个不同子产区石嘴山市、银川市贺兰县、西夏区、永宁县和吴忠市红寺堡区的17款赤霞珠干红葡萄酒为研究对象,采用顶空固相微萃取与气相色谱-质谱联用法(headpace solid-phase microextraction and gas chromatography-mass spectrometry,HS-SPME-GC-MS),分析酒样的香气物质以及气味活性值(odor activity value,OAV),确定具有感官贡献的香气物质,结合主成分分析研究5个子产区之间的相关性。结果表明,酒样香气物质在组成上具有一致性,主要是醇类和酯类物质。此外,大马士酮香气贡献最为突出,使得宁夏贺兰山东麓赤霞珠干红葡萄酒香气主要具有花香和果香特征。主成分分析结果表明,利用植物香指数和脂香指数可区分不同子产区的香气特征,辛酸甲酯、乙酸苯乙酯、月桂酸乙酯;2,4-二叔丁基苯酚;苯乙醇;大马士酮和癸酸乙酯;乙酸异戊酯分别对石嘴山市、银川市贺兰县、西夏区、永宁县和吴忠市红寺堡区葡萄酒香气有重要贡献。聚类结果表明,石嘴山市和银川市西夏区葡萄酒香气更为接近。     

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。     

不同酵母对赤霞珠桃红葡萄酒香气的影响

利用CY3079、Zymaflore X16、TXL和STR四种不同类型的商业酵母发酵赤霞珠新鲜桃红葡萄酒,采用顶空固相微萃取（HS-SPME）结合气相色谱质谱（GC-MS）联用技术,分别对酒精发酵结束和瓶储陈酿一年的葡萄酒样品进行香气物质的定性与定量分析。结果表明,4种酵母发酵的赤霞珠桃红葡萄酒中香气物质的种类相似,但其含量差异显著。酒精发酵结束阶段,CY3079和Zymaflore X16酵母发酵的桃红葡萄酒中脂肪酸乙酯的含量高于其他酵母发酵的酒样,使它们具有更加浓郁的果香、甜香和花香;而Zymaflore X16和STR酵母产生乙酸异戊酯和乙酸苯乙酯的能力较强。经过一年的瓶储陈酿,所有处理的桃红葡萄酒中脂肪酸乙酯和高级醇乙酸酯的含量显著下降,导致其果香的强度降低,同时减少了不同酵母发酵酒样之间的差异。     

赤霞珠、蛇龙珠和玫瑰香葡萄酒芳香性成分的差异性研究

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。     

树体遮光对不同转色期赤霞珠葡萄花色苷组成及含量的影响

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。     

黑果腺肋花楸与赤霞珠波特酒中挥发性香气成分分析

以黑果腺肋花楸和赤霞珠葡萄为原料,在二者混合发酵过程中添加无核白、霞多丽、赤霞珠3种葡萄蒸馏酒终止酒精发酵,制备波特酒。采用顶空固相微萃取（HS-SPME）结合全二维气相色谱-飞行时间质谱（GC×GC-TOF MS）技术,对黑果腺肋花楸和赤霞珠波特酒的挥发性香气成分进行分析,并对结果进行主成分分析（PCA）。结果表明,3种波特酒中共检测出68种挥发性香气成分,包括酯类25种、醇类21种、酸类7种、酮类6种、醛类4种、其他类5种。对3种波特酒的共有挥发性物质和挥发性化合物进行主成分分析,发现醇类和醛类物质是影响波特酒香气的主要因素。香气品质评价模型结果表明,添加赤霞珠蒸馏酒的波特酒香气品质最佳,添加霞多丽蒸馏酒的波特酒次之,添加无核白蒸馏酒的波特酒最差。     

新疆伊犁地区赤霞珠葡萄成熟过程中花色苷组成及含量变化研究

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。     

Relationships between berry size,berry phenolic composition and wine quality scores for Cabernet Sauvignon (Vitis vinifera L.) from different pruning treatments and different vintages

Background and Aims: Commercial winemakers observed differences in wine sensory properties among wines produced from vines of three different pruning treatments in a single vineyard. To clarify the relationships between berries and wine quality, this study examined berry size and berry composition and the quality rating for wines produced from the pruning treatments. Methods and Results: The study was conducted over three seasons. Berries from Machine‐, Cane‐ and Spur‐pruned vines were sampled at commercial harvest for analysis of berry size and berry phenolic composition. Wines made from each treatment were assessed for quality by a panel of winemakers. Machine berries were lighter and had higher concentrations of anthocyanins, tannins and total phenolics than Cane or Spur. Machine wines had the lowest quality scores. Comparing vintages, berries from 2004 were lighter, but did not always differ in phenolic composition to other vintages, and wines from 2004 had lower quality scores than the other vintages. Vintage effects were generally stronger than pruning effects. Conclusions: In this study, high berry anthocyanins, total phenolics and tannin concentration measures were not good indicators of wine quality scores. Changes in vineyard treatments and, in particular, vintage influences, produce incremental, but potentially important, changes to berry size and composition and to wine quality. Significance of the Study: This study is unique in its focus on the commercial reality of producing wines to a specific style and quality, while bringing scientific rigour to investigating the relationships between berries and wine quality in this vineyard over a number of vintages.     

Phenolic composition and sensory characteristics of Cabernet Sauvignon wines: effect of water stress and harvest date

The effect of three water status level and two harvest date 55 and 64 days after veraison (DAV) on phenolic and sensory composition of Cabernet Sauvignon wines were investigated. The later harvest date led to wine with a higher alcohol content. Total phenols varied from 1439.66 to 1643.08 mg L^?1 with higher values at 64 DAV. No differences were observed between irrigation treatments. For total tannins and anthocyanins, no differences were found between harvest date. Separation of proanthocyanidins by Sep‐Pak Plus tC₁₈ cartridges showed only differences in concentration but not in the proportion of proanthocyanidin fractions. The wines from the most restricted treatment had a better colour and the same aroma of red fruits, persistence, astringency, fullness and bitterness, as the wine from the treatment with highest irrigation. Under the assay conditions, it was possible to obtain wines with a similar chemical and sensory composition earlier and using less irrigation water.     

Effect of Colletotrichum acutatum ripe rot on the composition and sensory attributes of Cabernet Sauvignon grapes and wine

Background and Aim:  The impacts of the fungal bunch rot pathogen Colletotrichum acutatum (ripe rot) on grape growing are documented; however, little is known about how the disease affects the resulting wine. This work aimed to investigate how ripe rot affects wine composition and sensory properties.
Methods and Results:  Wine was made using Cabernet Sauvignon grapes grown in the Hastings Valley (NSW). Berries with ripe rot tended to shrivel and acquired a distinctive off flavour and bitterness, described as hessian sack and musty. Wine made from the infected fruit had a higher pH and a higher level of residual sugar, but lower titratable acidity. Volatile acidity in wine made from uninfected fruit was 0.57 g/L, but increased to 0.83 and 1.06 g/L with 1.5 and 3% infection, respectively. Wine made from infected fruit had higher levels of both glycerol and gluconic acid indicative of fungal contamination. Alcohol concentration was also higher in wine made from infected fruit. Sensory analysis indicated that wine made from as low as 3% infected fruit had a similar colour density to control fruit, but a distinctive off-flavour, and browner colour hue.
Conclusions:  As far as we are aware of, this is the first report of a correlation between the level of grape infection by C. acutatum and wine composition in Australia.
Significance of the Study:  These results underline the problems of red grapes infected with C. acutatum . It provides viticulturists and winemakers with information to be considered when assessing grape quality and winemaking process for red wines.     

Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics

The effect of Graciano (GRA) (Spanish valuable variety of limited production) vs. Cabernet Sauvignon (CS) (world wide known French variety) wines on the anthocyanin, pyranoanthocyanin and non-anthocyanin phenolic composition of wines from Tempranillo (TEM-base wine) (largely cultivated Spanish variety) was studied in wine blends prepared with 25% and 10% (v/v) of each modifier after 4, 6, 9, 16.5 and 23 months of ageing in the bottle. Blending mainly resulted in a higher concentration of peonidin anthocyanins for the TEM-GRA blends, of acetyl-glucoside anthocyanins and anthocyanin-pyruvic acid adducts for the TEM-CS blends, and of flavanols for the blends with both GRA and CS varieties, giving rise to wines with a more balanced anthocyanin/flavanol ratio. Blending also enhanced the changes expected to occur in the phenolic compounds during ageing in the bottle. Particularly, anthocyanins and flavanols in the blends disappeared faster than in the base wine, and this was more pronounced for the 75:25 than for the 90:10 blends. These effects were similar for both modifier wines, independent of the specific changes produced in the anthocyanin profile of the base wine, but coincided with the similar optimization of the anthocyanin/flavanol ratio provided by both Graciano and Cabernet Sauvignon wines.     

Phenolic profile and free radical‐scavenging activity of Cabernet Sauvignon wines of different geographical origins from the Balkan region

BACKGROUND: The phenolic profile, determined by the relative proportions of different phenolic compounds, is characteristic for each grape variety and its corresponding wine. The aim of this study was to determine the phenolic and hydroxycinnamate acid, flavan‐3‐ol and flavonol contents and free radical‐scavenging activity of single‐cultivar (Cabernet Sauvignon) wines from selected Balkan vineyard regions by spectrophotometric methods and high‐performance liquid chromatography with photodiode array and fluorescence detection. RESULTS: The contents of phenolic compounds varied depending on the agroclimatic factors and oenological practices of the vineyard region. The antioxidant activity of wine samples was estimated by their ability to scavenge the stable 2,2′‐diphenyl‐1‐picrylhydrazyl free radical (DPPH). All wines showed high DPPH‐scavenging activity (70.03–83.53%, mean 73.76%). Significant correlations between catechin (R² = 0.8504) and quercetin (R² = 0.8488) concentrations and DPPH‐scavenging ability of the wines were found. CONCLUSION: The concentrations of the main components catechin and quercetin can be used as biochemical markers for the authentication of red grape cultivars and their corresponding single‐cultivar wines. Copyright © 2010 Society of Chemical Industry     

Environmental effects on cv Cabernet Sauvignon (Vitis vinifera L.) grown in Hawke's Bay, New Zealand.: 2. Development of a site index

Based on observations of Cabernet Sauvignon phenology, cropping and fruit characteristics at six vineyard sites in Hawke's Bay (New Zealand) studied over three seasons, a numerical model is proposed to characterise environmental conditions of a vineyard site. The proposed model is based on air temperature in October and January, seasonal rainfall, rooting depth, gravel percentage and clay-to-silt ratio in topsoil. The 'Site Index' (SI) calculated from these variables was significantly correlated with soil temperature and volumetric soil moisture content, themselves closely linked with clay-to-silt ratio, air temperature and rainfall. Vegetative growth, canopy characteristics, precocity of veraison, total anthocyanins, TSS and malic acid concentration in grapes, as well as wine sensory score, were all significantly correlated with the SI values at six sites and over two seasons. Over the same period, correlation of SI with several viticultural variables was generally stronger than five existing climatic indices for viticulture calculated for these sites. The proposed SI index appears to have potential use for vineyard zoning and site selection and evaluation.     

Environmental effects on cv Cabernet Sauvignon (Vitis vinifera L.) grown in Hawke's Bay, New Zealand.: 1. Phenology and characterisation of viticultural environments

Six Cabernet Sauvignon vineyard sites in Hawke's Bay (New Zealand), selected out of 28 sites observed in 1996/97, were studied over three consecutive seasons in order to characterise viticultural environments of this region for this cultivar. Indices of precocity of vine phenology were used to analyse the relationship between phenology at the selected sites and vegetative growth, productivity, fruit ripening and wine sensory characteristics. Marked differences in indices of precocity existed between sites. These differences were mostly correlated with vine vegetative growth and canopy indices. There was no relationship between yield and vine phenology. Indices of precocity were correlated with certain juice constituents measured on a common date, as well as the sensory scores of wines produced by microvinification from grapes harvested on different dates and maturity levels. Vineyard sites that differed in indices of precocity also differed in their environmental characteristics, particularly in soil physical properties and water balance.     

Influence of partial rootzone drying on the composition and accumulation of anthocyanins in grape berries (Vitis vinifera cv. Cabernet Sauvignon)

Background and Aims: The aim of the study was to investigate anthocyanin composition and accumulation in grape berries in response to the partial rootzone drying (PRD) irrigation technique.
Method and Results: The experiment was on Vitis vinifera cv. Cabernet Sauvignon, wherein PRD had a 40% water deficit relative to the control treatment. PRD decreased berry weight compared with the control, but did not influence total anthocyanin concentration. A significant increase in glucosides of delphinidin, cyanidin, petunidin and peonidin was found in response to PRD from the onset of anthocyanin accumulation (veraison), while malvidin-glucosides were unaffected by the irrigation treatment. The PRD treatment did not cause changes in the proportions of acetyl-, 3- p -coumaroyl- and monoglucoside anthocyanins. Wines produced from the treatments showed no difference in total monomeric anthocyanin, but relative increases (15%) in wine colour density, total tannin and polymeric pigment occurred in response to the PRD treatment. The anthocyanin composition of the wines reflected the response shown in the grapes, where the relative contribution of non-malvidin anthocyanins to total anthocyanins was significantly increased in wines from the PRD treatment.
Conclusions: The differences in anthocyanin composition observed in response to PRD could not be accounted for by changes in bunch microclimate, and most likely reflect differences in the methylation step of anthocyanin synthesis.
Significance of the Study: The observed changes in anthocyanin composition under the PRD irrigation system have not been previously reported in response to water deficit, and may reflect a unique response to within-vine signalling induced by PRD.