Abstract：
Our previous study revealed stem inclusion fermentation reduced anthocyanin, and increased tannin and aroma compounds responsible for green notes. This study further investigated the effect of clone selection and whole bunch fermentation on Pinot noir wine composition, with focus on tannin composition. Three treatments were conducted using two clones (AM10/5 and UCD5) in 2021 and 2022: 100% destemmed (DS), 30% whole bunch (WB30), and 60% whole bunch (WB60). WB60 increased stem and skin derived tannins but reduced seed derived tannin proportion in wines. Clone selection had an impact on tannin composition and an even greater impact on tannin concentration, colour, and aroma compounds. AM10/5 produced wines with higher tannin, polymeric pigments and darker colour. AM10/5 wines also had higher concentration of phenylethyl alcohol, but lower concentrations of 3-isobutyl-2-methoxypyrazine and ethyl esters, indicating more floral but less fruity and green notes.
摘要：
我们之前的研究表明，茎包合发酵减少了花青素，并增加了单宁和香气化合物，从而产生了绿色的香气。本研究进一步研究了克隆选择和整束发酵对黑比诺葡萄酒成分的影响，以单宁成分为主。在2021年和2022年使用两个克隆（AM10/5和UCD5）进行了三种处理：100％去稳定（DS），30%整束(WB30)，和60％整束（WB60）。WB60增加了干和皮肤衍生的单宁，但降低了葡萄酒中种子衍生的单宁比例。克隆选择对单宁组成有影响，对单宁浓度影响更大，颜色,和芳香化合物。AM10/5生产的葡萄酒单宁含量较高，聚合物颜料和较深的颜色。AM10/5葡萄酒中也有较高浓度的苯乙醇，但3-异丁基-2-甲氧基吡嗪和乙酯的浓度较低，表明更多的花香，但较少的水果和绿色的音符。
