Calcium supplements have increasingly been used at pre-harvest stages for improving fruit firmness, aiming at mitigating environmental stress. However, as recent studies demonstrated that calcium modifies the polyphenolic profile of grape berries, we hypothesize in this study that it also affects wine volatile profile. In a two-year study, grapevines cv. “Vinhão” were sprayed with 2% CaCl₂ throughout the fruiting season, and musts were prepared at a laboratory scale. Musts from calcium-treated fruits contained higher calcium levels and less anthocyanins. Increased calcium content did not affect the course of fermentation induced with a S. cerevisiae starter inoculum, but impacted the course of spontaneous fermentations carried out by endogenous berry microflora. Several compounds associated to varietal and fermentative aromas were largely influenced by the calcium treatment. For instance, volatile phenols decreased, together with β-damascenone, benzaldehyde and γ-nonalactone, while several acetates and alcohols increased. Principal component analysis showed that the volatile profile of control wines produced by spontaneous fermentation substantially differed between replicates, but calcium treatment lowered replicate variability. Volatile profiles were also influenced by the vintage and fermentation type. The shift in wine volatile profile upon calcium treatment may be relevant from an oenological perspective.

钙补充剂已在收获前阶段越来越多地用于改善水果硬度，旨在减轻环境压力。但是，正如最近的研究表明，钙改变了葡萄浆果的多酚性状一样，我们在这项研究中假设它也会影响葡萄酒的挥发性性状。在为期两年的研究中，葡萄树简历。在整个结果季节，向“Vinhão”喷洒2％CaCl ₂，并按实验室规模制备芥末。钙处理过的水果中的芥末含有较高的钙水平和较少的花青素。钙含量增加不影响酿酒酵母诱导的发酵过程接种物，但影响内生浆果菌群自发发酵的过程。与各种香气和发酵香气有关的几种化合物在很大程度上受钙处理的影响。例如，挥发性酚与β-大马烯酮，苯甲醛和γ-壬内酯一起减少，而几种乙酸盐和醇类则增加。主成分分析表明，自发发酵产生的对照酒的挥发性特征在重复样品之间存在显着差异，但钙处理降低了重复样品的变异性。挥发性成分也受年份和发酵类型的影响。从酿酒学的角度来看，钙处理后酒中挥发性成分的变化可能是相关的。