Influence of Different Canopy Thicknesses under Mechanical Trimming Systems on Wine Aroma Characteristics of Cabernet Sauvignon in Jinzhong Region

doi:10.7506/spkx1002-6630-201820028

Abstract

Abstract: The effect of different canopy thicknesses (70, 85 and 100 cm) under mechanical trimming systems on wine aroma characteristics of Cabernet Sauvignon was analyzed. The results showed that the canopy thickness of 70 cm significantly increased the contents of total phenols, tannins and total anthocyanins in wines, but inhibited the accumulation of aroma compounds. Besides, total concentrations of higher alcohols, fatty acids, aldehydes, ketones and volatile benzene derivatives were increased by the treatment of 85 cm canopy thickness. The odor activity values (OAVs) of 3-methyl-1-butyl, ethyl acetate, β-damascenone, benzene acetaldehyde, phenylethyl alcohol, isoamyl acetate and ethyl hexanoate, responsible for flowery, fruity and cheese aromas, were higher in wine from 85 cm canopy thickness treatment compared with the other canopy thicknesses.

Key words: canopy thickness, Cabernet Sauvignon, wine, aroma characteristics

CLC Number:

S663.1

ZHAO Ting, WANG Zhen, SHI Pengbao, ZHANG Zhenwen. Influence of Different Canopy Thicknesses under Mechanical Trimming Systems on Wine Aroma Characteristics of Cabernet Sauvignon in Jinzhong Region[J]. FOOD SCIENCE, 2018, 39(20): 190-196.

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Influence of Different Canopy Thicknesses under Mechanical Trimming Systems on Wine Aroma Characteristics of Cabernet Sauvignon in Jinzhong Region

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