红葡萄采后脱水：温度和失水条件对内比奥罗和阿莱蒂托品种外果皮和表皮游离和糖基化挥发性代谢物的影响。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-08-12 DOI:10.1002/jsfa.13810

Paola Piombino, Elisabetta Pittari, Alessandro Genovese, Andrea Bellincontro, Luigi Moio

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引用次数: 0

摘要

背景：葡萄采后脱水会影响葡萄的新陈代谢，从而影响二次代谢产物的气味，进而影响相应的 passito 葡萄酒的特征--高品质产品的酿造方法与特定地区和相关的本土葡萄品种有关。失水和温度条件是脱水过程中的主要变量。本研究评估了它们如何影响内比奥罗和阿莱蒂托（分别为中性和半芳香红葡萄品种）外果皮（果肉）和内果皮（果皮）的游离和糖基化挥发性有机化合物（VOCs）的形态。在隧道条件下设定脱水参数，并通过固相萃取-气相色谱-质谱法对挥发性有机化合物进行定量分析：结果：对于内比奥罗葡萄来说，减重比脱水温度对游离挥发物的影响更大，减重 20% 会增加外果皮和内果皮中的挥发性有机化合物总量。低温（10 °C）会显著增加（P 结论）：这些发现有助于帕西托葡萄酒的生产，通过优化脱水条件保留原葡萄的品种香气，防止因脱水失控而出现感官同质化。这些发现还能促进能源消耗的优化，从而促进经济和环境的可持续发展。作者：© 2024。食品与农业科学杂志》由约翰威利父子有限公司代表化学工业学会出版。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Postharvest dehydration of red grapes: impact of temperature and water-loss conditions on free and glycosylated volatile metabolites of exocarp and epicarp of Nebbiolo and Aleatico varieties

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Postharvest dehydration of red grapes: impact of temperature and water-loss conditions on free and glycosylated volatile metabolites of exocarp and epicarp of Nebbiolo and Aleatico varieties

BACKGROUND

Postharvest dehydration affects the metabolism of grapes, impacting odorous secondary metabolites and therefore the features of the corresponding passito wines – high-quality products with winemaking practices linked to specific territories and related autochthonous grape varieties. Water loss and temperature conditions are the main variables of the dehydration process. This study assessed how they impacted the patterns of free and glycosylated volatile organic compounds (VOCs) of the exocarp (pulp) and epicarp (skin) in Nebbiolo and Aleatico, a neutral and semi-aromatic red grape variety, respectively. Dehydration parameters were set in tunnel conditions, and VOCs were quantitatively analyzed by solid phase extraction–gas chromatography–mass spectrometry.

RESULTS

For Nebbiolo grapes, weight loss had a greater impact on free volatiles than dehydration temperature, with a 20% weight loss increasing total VOCs in both exocarp and epicarp. Low temperature (10 °C) significantly increased (P < 0.05) the glycosylated VOCs' terpene content. In Aleatico grapes, weight loss was key in modulating free volatiles, with 30% weight loss and 15 °C leading to significant increases in VOCs, especially exocarp terpenes, acids and benzenoids. More stressful dehydration (30% weight loss at 25 °C) resulted in higher aroma precursor concentrations.

CONCLUSION

These findings can assist passito wine production in preserving varietal aromas of original grapes trough optimized dehydration conditions, preventing sensory homologation occurring because of strong uncontrolled dehydration. They can also promote optimization of energy consumption, thus fostering financial and environmental sustainability. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.