Abstract:

The grape berries of two cultivars “Cabernet Sauvignon” and “Cabernet Gernischt” were shaded by bagging
during the period from veraison to maturity, and using those with conventional cultivation and management as controls, the
impacts of shading treatment on fruit quality and aroma compounds were examined. The results showed that shading resulted
in significant differences in quality and aroma versus controls. Compared to controls, hundred-berry weights of fully mature
“Cabernet Gernischt” and “Cabernet Sauvignon” with shading were increased by 7.43% and 8.74%, average particle sizes
by 1.57% and 2.60%, soluble solids by 7.50% and 2.76%, pH value by 4.16% and 1.04%, and titratable acid were decreased
by 25.37% and 14.71%, respectively. The analysis of aroma compounds showed that shading could inhibit the release of
alcohols, and enhance the release of aldehydes.

Key words: shading, wine grape, “Cabernet Sauvignon”, “Cabernet Gernischt”, quality, aroma