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Gavin Duley
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引用次数: 0

摘要

葡萄栽培对气候变化特别敏感,因为温度对风土和年份这两个关键概念至关重要。葡萄属葡萄众所周知,黑皮诺在炎热的气候下生长不好。在南澳大利亚阿德莱德山的一个商业葡萄园进行了为期两年的试验,以确定高温对“黑皮诺”葡萄和葡萄酒颜色的影响。建立了一个结合两个温度变化源的析因实验:在陡峭的葡萄园斜坡上的三个位置,以及两种热处理:不加热控制和被动开顶透明室加热。升高的温度使葡萄果实中的糖和花青素分离,在相同浓度的总可溶性固体中,加热的葡萄产生较低的花青素浓度。用这些葡萄酿制的小批量葡萄酒的温度效应不太明确,从加热的葡萄酿制的葡萄酒具有更高的总酚类物质,因此可能会降低CIELab b*值(即较少的蓝色色素/花青素)。该研究提供了一个独特的视角,了解陡坡场地的温度梯度以及对“黑皮诺”葡萄浆果和葡萄酒颜色发展的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The impact of temperature on 'Pinot Noir' berry and wine quality in a steeply sloping cool climate vineyard in South Australia
Viticulture is particularly sensitive to climate change, as temperature is critical to the two key concepts of terroir and vintage. Vitis vinifera L. 'Pinot Noir' is known to not grow well in hot climates. A trial was run over two years in a commercial vineyard in the Adelaide Hills, South Australia, to determine the impact of higher temperatures on the 'Pinot Noir' grape and wine colour. A factorial experiment combining two sources of variation in temperature was established: three positions on a steep vineyard slope, and two thermal treatments: unheated control and heated with passive open-top transparent chambers. Elevated temperature decoupled sugars and anthocyanins in grape berries, with the heated treatment grapes producing a lower anthocyanin concentration for the same concentration of total soluble solids. Temperature effects were less defined for small batches of wines prepared from these grapes, with the wines from heated vines having higher total phenolics, and perhaps consequently lower CIELab b* values (i.e., less blue pigmentation/anthocyanins). The study provides a unique insight into temperature gradients on a steeply sloping site and the effects on colour development of 'Pinot Noir' grape berries and wine.
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