P.M. Wimalasiri, K.J. Olejar, R. Harrison, R. Hider, B. Tian
{"title":"整束发酵与葡萄茎利用对葡萄酚类及挥发性香气成分的影响。黑皮诺葡萄酒","authors":"P.M. Wimalasiri, K.J. Olejar, R. Harrison, R. Hider, B. Tian","doi":"10.1111/ajgw.12535","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Aims</h3>\n \n <p>Whole bunch fermentation is widely used in red wine production but research on whole bunch fermentation is limited, especially for cool climate Pinot Noir. Inclusion of whole bunches or grape stems was investigated in Pinot Noir wine production with respect to extraction of phenolic compounds and aroma production.</p>\n </section>\n \n <section>\n \n <h3> Methods and Results</h3>\n \n <p>Five Pinot Noir wines were microvinified by including grape stems or whole bunches at various levels: destemmed grapes (DS), 100% stems added back (DS100), 30% whole bunches (WB30), 60% whole bunches (WB60) and 100% whole bunches (WB100). The DS100, WB60 and WB100 treatments showed significantly increased tannin and monomeric phenolics but decreased anthocyanin in wines, which would consequently influence the mouthfeel and colour of wine. Volatile compounds responsible for green/vegetative, spicy, woody and medicinal aromas, including 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine, eugenol, ethyl cinnamate and phenol, were significantly increased in DS100, WB60 and WB100 treatments. The WB30 treatment did not show a significant increase of methoxypyrazines in the resultant wine.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>By adding stems or a high proportion of whole bunches in fermentation, increased extraction of tannins may improve the mouthfeel and structure of Pinot Noir wine, but the significantly increased concentration of methoxypyrazines could negatively affect wine quality due to the enhanced green characteristics.</p>\n </section>\n \n <section>\n \n <h3> Significance of the Study</h3>\n \n <p>This study reveals the significant impact of stem inclusion during fermentation on phenolic and aroma compounds in Pinot Noir wine, which provides insights into better use of whole bunches and stems to improve Pinot Noir wine quality.</p>\n </section>\n </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2021-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12535","citationCount":"9","resultStr":"{\"title\":\"Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition of Vitis vinifera cv. 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The DS100, WB60 and WB100 treatments showed significantly increased tannin and monomeric phenolics but decreased anthocyanin in wines, which would consequently influence the mouthfeel and colour of wine. Volatile compounds responsible for green/vegetative, spicy, woody and medicinal aromas, including 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine, eugenol, ethyl cinnamate and phenol, were significantly increased in DS100, WB60 and WB100 treatments. The WB30 treatment did not show a significant increase of methoxypyrazines in the resultant wine.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>By adding stems or a high proportion of whole bunches in fermentation, increased extraction of tannins may improve the mouthfeel and structure of Pinot Noir wine, but the significantly increased concentration of methoxypyrazines could negatively affect wine quality due to the enhanced green characteristics.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance of the Study</h3>\\n \\n <p>This study reveals the significant impact of stem inclusion during fermentation on phenolic and aroma compounds in Pinot Noir wine, which provides insights into better use of whole bunches and stems to improve Pinot Noir wine quality.</p>\\n </section>\\n </div>\",\"PeriodicalId\":8582,\"journal\":{\"name\":\"Australian Journal of Grape and Wine Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2021-11-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12535\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Australian Journal of Grape and Wine Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12535\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of Grape and Wine Research","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12535","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition of Vitis vinifera cv. Pinot Noir wine
Background and Aims
Whole bunch fermentation is widely used in red wine production but research on whole bunch fermentation is limited, especially for cool climate Pinot Noir. Inclusion of whole bunches or grape stems was investigated in Pinot Noir wine production with respect to extraction of phenolic compounds and aroma production.
Methods and Results
Five Pinot Noir wines were microvinified by including grape stems or whole bunches at various levels: destemmed grapes (DS), 100% stems added back (DS100), 30% whole bunches (WB30), 60% whole bunches (WB60) and 100% whole bunches (WB100). The DS100, WB60 and WB100 treatments showed significantly increased tannin and monomeric phenolics but decreased anthocyanin in wines, which would consequently influence the mouthfeel and colour of wine. Volatile compounds responsible for green/vegetative, spicy, woody and medicinal aromas, including 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine, eugenol, ethyl cinnamate and phenol, were significantly increased in DS100, WB60 and WB100 treatments. The WB30 treatment did not show a significant increase of methoxypyrazines in the resultant wine.
Conclusions
By adding stems or a high proportion of whole bunches in fermentation, increased extraction of tannins may improve the mouthfeel and structure of Pinot Noir wine, but the significantly increased concentration of methoxypyrazines could negatively affect wine quality due to the enhanced green characteristics.
Significance of the Study
This study reveals the significant impact of stem inclusion during fermentation on phenolic and aroma compounds in Pinot Noir wine, which provides insights into better use of whole bunches and stems to improve Pinot Noir wine quality.
期刊介绍:
The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.