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Abstract：
BACKGROUND: Small berry size is normally associated with quality wine production. However, the contribution of grapevine variety and environment to sensory quality has not been well established. In this study, genotypes from two intra-specific hybrid populations were categorized by size according to berry diameter and weight: small (< 13.5 mm, <1.5 g), and large (>16 mm, >2 g). Chemical and sensory attributes of wines produced in two consecutive vintages (2017 and 2018) from each size category were characterized. Perceived intrinsic wine quality was judged by 20 wine professionals.
RESULTS: Wines obtained from small berry genotypes consistently displayed higher proportions of phenolic compounds and deeper color and were judged higher in quality regardless of genetic background and vintage. Perceived quality was positively correlated with anthocyanin and phenolic content. Wines presented high sensory variability in both vintages. Small berry size genotypes produced sweeter, fruitier wines with greater astringency; whereas wines from larger berries were perceived as more alcoholic and with lower positive aroma intensities. Berry size influenced color and phenolic compounds more than genotype or environment.
CONCLUSIONS: Small berry-size genotypes were related to high quality judgements in both years, thus providing a predictor of wine categories, which could be used to meet different market demands. © 2020 Society of Chemical Industry.
RESULTS: Wines obtained from small berry genotypes consistently displayed higher proportions of phenolic compounds and deeper color and were judged higher in quality regardless of genetic background and vintage. Perceived quality was positively correlated with anthocyanin and phenolic content. Wines presented high sensory variability in both vintages. Small berry size genotypes produced sweeter, fruitier wines with greater astringency; whereas wines from larger berries were perceived as more alcoholic and with lower positive aroma intensities. Berry size influenced color and phenolic compounds more than genotype or environment.
CONCLUSIONS: Small berry-size genotypes were related to high quality judgements in both years, thus providing a predictor of wine categories, which could be used to meet different market demands. © 2020 Society of Chemical Industry.
摘要：
背景：小浆果大小通常与优质葡萄酒生产有关。然而,葡萄品种和环境对感官质量的贡献尚未得到很好的证实。在这项研究中,来自两个种内杂种种群的基因型根据浆果直径和重量按大小分类：小（<13.5毫米，<1.5g)，和大（>16毫米，>2g)。对每个尺寸类别的两个连续年份（2017年和2018年）生产的葡萄酒的化学和感官属性进行了表征。由20名葡萄酒专业人士判断了葡萄酒的内在质量。
结果：从小型浆果基因型中获得的葡萄酒始终显示出较高比例的酚类化合物和较深的颜色，并且无论遗传背景和年份如何，都被认为质量更高。感知质量与花色苷和酚类含量呈正相关。两种年份的葡萄酒都表现出很高的感官变异性。小浆果大小的基因型产生更甜，果味更强的葡萄酒；而来自较大浆果的葡萄酒被认为是酒精含量更高，正香气强度较低。浆果大小对颜色和酚类化合物的影响大于基因型或环境。
结论：小浆果基因型与两年的高质量判断有关，从而提供葡萄酒类别的预测，可以用来满足不同的市场需求。©2020化学工业学会。
结果：从小型浆果基因型中获得的葡萄酒始终显示出较高比例的酚类化合物和较深的颜色，并且无论遗传背景和年份如何，都被认为质量更高。感知质量与花色苷和酚类含量呈正相关。两种年份的葡萄酒都表现出很高的感官变异性。小浆果大小的基因型产生更甜，果味更强的葡萄酒；而来自较大浆果的葡萄酒被认为是酒精含量更高，正香气强度较低。浆果大小对颜色和酚类化合物的影响大于基因型或环境。
结论：小浆果基因型与两年的高质量判断有关，从而提供葡萄酒类别的预测，可以用来满足不同的市场需求。©2020化学工业学会。
