The effect of additions of dried stems (DS) and whole clusters at 50% (50% WC) and 100% (100% WC) were investigated over two consecutive vintages of Pinot noir wines from the Edna Valley AVA of California (USA) at commercial scale. Addition of 100% WC led to significant increases in pH and volatile acidity. Anthocyanins, polymeric pigments, and color were more influenced by vintage than by the winemaking treatments, but they were unaffected or negatively affected in 100% WC wines. Conversely, the tannin content of the wines increased in accordance to the percentage of WC and stems added, with increases of 68% (50% WC), 100% (100% WC), and 90% (DS) in 2016 and 61% (50% WC), 123% (100% WC), and 137% (DS) in 2017 relative to control wines. Gas chromatography-mass spectrometry (GC-MS) data showed higher relative levels of ethyl cinnamate and benzaldehyde in 100% WC wines and relative abundance of esters in DS wines. Descriptive sensory analysis showed that 100% WC additions led to vegetal, cooked fruit flavors, and spicy (clove) notes, whereas DS additions produced wines that were more herbal, fruity, and astringent, with lifted fruity notes related to esters, and astringency sensations related to enhanced tannin extraction from the stems. Both WC and DS additions led to variable increases in perceived astringency, suggesting that they can be used to add mouthfeel and improve texture in Pinot noir wines.

中文翻译：

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整串和干茎添加对两个年份黑比诺葡萄酒化学和感官特性的影响

在来自加利福尼亚州埃德娜谷 AVA 的两个连续年份的黑比诺葡萄酒中，研究了添加 50% (50% WC) 和 100% (100% WC) 的干茎 (DS) 和整个簇的影响。商业规模。添加 100% WC 导致 pH 值和挥发性酸度显着增加。花青素、聚合物色素和颜色受年份的影响比受酿酒处理的影响更大，但它们在 100% WC 葡萄酒中没有受到影响或受到负面影响。相反，葡萄酒的单宁含量根据添加的 WC 和茎的百分比增加，2016 年分别增加了 68% (50% WC)、100% (100% WC) 和 90% (DS) 和 61% (50% WC)、123% (100% WC) 和 137% (DS) 在 2017 年相对于对照葡萄酒。气相色谱-质谱 (GC-MS) 数据显示 100% WC 葡萄酒中肉桂酸乙酯和苯甲醛的相对水平较高，而 DS 葡萄酒中酯类的相对丰度较高。描述性感官分析表明，添加 100% WC 会产生植物、熟果味和辛辣（丁香）味，而添加 DS 产生的葡萄酒更具有草本、果味和涩味，并带有与酯相关的果味和涩味与加强从茎中提取单宁有关。添加 WC 和 DS 都会导致感知涩味的可变增加，这表明它们可用于增加黑比诺葡萄酒的口感和质地。和辛辣（丁香）味，而添加 DS 产生的葡萄酒更具有草本、果味和涩味，带有与酯相关的提升果味，以及与从茎中提取单宁增强相关的涩味。添加 WC 和 DS 都会导致感知涩味的可变增加，这表明它们可用于增加黑比诺葡萄酒的口感和质地。和辛辣（丁香）味，而添加 DS 产生的葡萄酒更具有草本、果味和涩味，带有与酯相关的提升果味，以及与从茎中提取单宁增强相关的涩味。添加 WC 和 DS 都会导致感知涩味的可变增加，这表明它们可用于增加黑比诺葡萄酒的口感和质地。