FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (11): 62-69.doi: 10.7506/spkx1002-6630-20180518-255

• Basic Research • Previous Articles     Next Articles

Fruit Quality Analysis of the New Wine Grape Variety ‘Pearl Noir’

PENG Wenting1,2, WANG Wenran1,2, YANG Hangyu1,2, CHEN Weikai1,2, YANG Zhe1,2, HE Fei1,2, WANG Jun1,2,*   

  1. 1. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
  • Online:2019-06-15 Published:2019-06-28

Abstract: In order to study the wine-making characteristics of ‘Pearl Noir’ grape and its parental information, the compositions and the contents of anthocyanins and volatile compounds in ‘Pearl Noir’ grapes were analyzed using high performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatography-mass spectrometry (GC-MS), respectively. HPLC-MS results showed that the content of total anthocyanins in ‘Pearl Noir’ skin was 2 774.76 mg/kg mf and the high proportion of diglucoside anthocyanin (71.2%) indicated that ‘Pearl Noir’ may have a potential genetic relationship with non-vinifera grapes. GC-MS results showed that a total of 123 volatile compounds in free and/or glycosidically-bound forms were detected in ‘Pearl Noir’ grapes. Simple sequence repeats (SSR) analysis showed that no parents of ‘Pearl Noir’ were found in all tested cultivars (‘Beta’, ‘Yan 73’ and ‘Kolor’). In the future, ‘Pearl Noir’ grapes can be used as a new variety to make wine with regional characteristics or to enhance wine color by blending with pale red wines due to the high content of anthocyanins in its skin and the deep color possessed by its varietal wines.

Key words: wine grape ‘Pearl Noir’, anthocyanins, volatile compounds, simple sequence repeats markers

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