Changes in Different Maturity Indices of Cabernet Sauvignon (Vitis vinifera L.) Grape after Veraison

doi:10.7506/spkx1002-6630-201622035

Abstract

Abstract: In the present study, the dynamic evolutions of different maturity indices of wine grape were determined after veraison. The technological and phenolic maturity of Cabernet Sauvignon (Vitis vinifera L.) grapes were determined. Berry sensory assessment (BSA) was also carried out to evaluate the grape maturity. The results showed that the physical properties and sugar content of grape berries increased sharply after veraison, reaching the maximum value at 4 weeks after veraison (WAV). Thereafter, these indices decreased slightly during the late ripening stages. Total anthocyanin content increased gradually after veraison, reaching the highest level at 6 WAV, and then decreased slowly. However, extractable anthocyanin content rose continuously during ripening. Cellular maturity index, seed maturity index, and total phenol index decreased steadily during maturation, respectively. The tannin content in skin varied slightly during ripening. The content of seed-derived tannin decreased significantly during the early ripening stages; thereafter, it varied slightly during the late ripening stages. The content of polymeric pigments with different molecular weights increased gradually after veraison, reaching the maximum value at 6 WAV. As for BSA, the scores of grape berries of different maturities increased during ripening, reaching the highest level at 7 WAV for aromatic maturity of pulp and skin, respectively. Only minor changes in berry sensory quality were determined during the late maturation stages.

Key words: wine grape, Cabernet Sauvignon, maturity, evaluation index

CLC Number:

S663.1

LIU Xu, CHEN Min, WU Xuan, JIN Xiaoduo, ZHANG Zhenwen,*. Changes in Different Maturity Indices of Cabernet Sauvignon (Vitis vinifera L.) Grape after Veraison[J]. FOOD SCIENCE, 2016, 37(22): 230-236.

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