...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Australian Journal of Grape and Wine Research >Flavonoids and C_(13)-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties
【24h】

Flavonoids and C_(13)-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties

机译：葡萄（Vitis vinifera L. cv。）中的类黄酮和C_（13）-类异戊二烯类化合物。设拉子（Shiraz）：葡萄与葡萄酒成分，葡萄酒颜色与葡萄酒感官特性之间的关系

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Background and Aims: This study investigated flavonoid composition and C_(13)-norisoprenoids β-damascenone and β-ionone) in Shiraz grapes and wines, their relationships and links to wine sensory properties.rnMethods and Results: Differences in the grape berry flavonoid profile were created by exposing bunches to varying levels of sunlight intensity through canopy manipulation. Grapes were harvested at similar maturity and three replicate wines were made for each treatment in both vintages. Grapes produced under shaded canopy conditions had reduced anthocyanins and skin tannins, but little effect on seed tannins was observed. Pigmented polymers and tannins in wines were related to berry flavonoid composition (anthocyanins, skin and seed tannins, and their ratios). In grapes and wines, no significant effects were observed in response to canopy manipulation for two hydrolytically released C_(13)-norisoprenoids, β-damascenone and β-ionone. Relationships were established for wine flavonoid composition, wine colour density, sensory perception of the astringency-related mouth-feel attributes and a quality scale. A positive relationship between wine quality score and hydrolytically released β-damascenone in both berries and wines was found, but not for free p-damascenone or any quantified forms of β-ionone.rnConclusion: Higher concentrations of anthocyanins and skin tannins in berries, coupled with a lower concentration of seed tannins were associated with higher wine quality. The ratio anthocyanins~*skin tannins/seed tannins is proposed as an indicator of wine flavonoid composition, wine colour and wine quality. Excessive canopy shade was detrimental to berry and wine composition and intensified sensory detection of 'straw' and 'herbaceous' characters in the wines.rnSignificance of the Study: This study increases the understanding of the balance and composition of flavonoid compounds and C_(13)-norisoprenoids in berries and their relationship with wine composition and wine sensory properties, but also highlights the importance of a canopy microclimate assessment.
机译：背景与目的：本研究调查了设拉子葡萄和葡萄酒中的类黄酮成分和C_（13）-去甲肾上腺素类β-大马烯酮和β-紫罗兰酮），它们与葡萄酒感官特性的关系和联系。通过对树冠的操纵使束暴露于不同水平的日照强度来创建。葡萄收获的成熟度相似，两个年份的每种处理均制作了三份重复的葡萄酒。在遮荫的冠层条件下生产的葡萄减少了花色苷和皮肤单宁的含量，但对种子单宁的影响很小。葡萄酒中的色素聚合物和单宁与浆果类黄酮的成分（花青素，皮肤和种子单宁及其比例）有关。在葡萄和葡萄酒中，没有观察到针对冠层操纵的两种水解释放的C_（13）-去甲肾上腺素，β-大马烯酮和β-紫罗兰酮的显着影响。建立了酒类黄酮成分，酒色密度，涩味相关口感属性的感官知觉和质量等级之间的关系。发现浆果和葡萄酒中的葡萄酒质量得分与水解释放的β-大马烯酮之间呈正相关，而游离的β-大马烯酮或任何定量形式的β-紫罗兰酮之间却没有正相关。结论：浆果中花色苷和皮肤单宁的浓度较高，并且单宁含量较低的葡萄与较高的葡萄酒品质有关。提出花青素与*皮肤单宁/种子单宁的比值可作为葡萄酒类黄酮成分，葡萄酒颜色和葡萄酒品质的指标。过多的树冠阴影不利于浆果和葡萄酒的成分，并增强了对葡萄酒中“稻草”和“皮脂”性状的感官检测。研究意义：这项研究增加了对类黄酮化合物和C_（13）的平衡和组成的认识。 -浆果中的类异戊二烯类化合物及其与葡萄酒成分和葡萄酒感官特性的关系，但同时也强调了冠层微气候评估的重要性。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号