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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition
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Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition

机译：浆果干缩显着改变了设拉子（Vitis vinifera L.）葡萄和葡萄酒的化学成分

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摘要

Berry shriveling is an often reported occurrence in the Shiraz (Vitis vinifera L.) cultivar. This study investigated the effect of berry shriveling occurring in a high yielding (18.6 +/- 1.6 kg/vine) Shiraz vineyard in relation to a temporal investigation of grape and wine composition using three harvest dates. Berry shriveling resulted in delayed total soluble solids and amino acid accumulation into the berry, however differences between treatments diminished or became smaller by the third harvest date. Similarly, ethyl esters of fatty acids and higher alcohol acetates were lower in wines from shriveled berries from the first two harvests; anthocyanins were reduced in wines from shriveled berries at all harvest dates, whereas terpenes were unaltered. Wines made from shriveled berries had higher gamma-nonalactone and beta-damascenone concentrations. This study provides novel information on the chemical alterations of grapes and wines made from grapes affected by shriveling.
机译：经常在西拉子（Vitis vinifera L.）品种中出现浆果对虾的报道。这项研究调查了在高产（18.6 +/- 1.6千克/葡萄）西拉子葡萄园中进行浆果去皱的效果，与使用三个收获日期对葡萄和葡萄酒成分进行的时间调查有关。浆果干hr导致浆果中的总可​​溶性固形物和氨基酸积累延迟，但是到第三次收获日期，处理之间的差异减小或变小。同样，前两个收成的干果酒中脂肪酸乙酯和高级乙酸乙酸酯含量较低。在所有收获日期，干果酒中的花色苷含量均降低，而萜烯则未改变。用sh缩的浆果制成的葡萄酒具有较高的γ-非内酯和β-大马烯酮浓度。这项研究提供了新的信息，说明了葡萄和受皱纹影响的葡萄制成的葡萄酒的化学变化。

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