Effect of Trellises on Aroma Compounds of Dry White Wines

doi:10.7506/spkx1002-6630-201404021

Abstract

Abstract:

Objective: The aim of this study was to establish a new pruning system for dormant grapevines. Methods: The
traditional independent long-stem pruning (ILSP) was used as control to compare the effect of single crawled cordon training
(SCCT) on the aroma compounds of Ecolly dry white wine. The aroma compounds of dry white wines from Ecolly grapes
harvested at three time points (80, 90 and 120 d) after anthesis were extracted by solid-phase micro-extraction and analyzed
by gas chromatography-mass spectrometry (GC-MS). Results: A total of 30 compounds with contents ranging from 3.9 μg
to 1.531 1 mg and a total amount of 14.040 7 mg were identified in these wine samples. Esters were accumulated mainly
by ILSP except for ethanol esters at 80 days after anthesis. SCCT led to higher contents of higher alcohols, ethanol esters
and organic acids than ILSP at 80 days after anthesis whereas ILSP wines brewed at 120 days after anthesis displayed more
complex aroma characteristics. Conclusion: SCCT could improve the earlier accumulation of aroma compounds in wine and
guarantee the stable yield and quality of wine, thereby favoring the sustainable development of wine industry.

Key words: trellis, sampling time, dry white wine, aroma composition

CLC Number:

S663.1

NAN Li-jun1, LI Ya-shan1, LIU Li-yuan1, WANG Hua1,2,3, LI Hua1,2,3,*. Effect of Trellises on Aroma Compounds of Dry White Wines[J]. FOOD SCIENCE, 2014, 35(4): 101-106.

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