Effect of Rain-Shelter Cultivation on Fruit Quality and Aroma Components in Wine Grape (Vitis vinifera L.)

doi:10.7506/spkx1002-6630-201607006

Abstract

Abstract:

The physical and chemical quality of Cabernet Sauvignon (Vitis vinifera) grape berries was investigated, and the
aroma components of Cabernet Sauvignon berries from grapevines cultivated under rain-shelter and conventional conditions
were qualitatively and quantitatively analyzed. The results showed that the rain-shelter cultivation could increase the contents
of reducing sugar, total phenolics and tannins in grape berries, but reduce total anthocyanins content when compared with
the conventional cultivation. Thirty-one and 26 aroma compounds, including high alcohols, esters, fatty acids, terpenes and
norisoprenoids, were detected in rain-shelter and conventionally cultivated grapes, respectively. The total content of aroma
components including high alcohols, esters, aldehydes, acids and volatile phenols in rain-shelter cultivated grapes was higher
than that in the conventionally cultivated ones, with a significant increase observed in the contents of 2-hexenal, hexanol and
(E)-2-hexen-1-ol. Ethyl hexoate, hexyl acetate, nonanal, 1-octen-3-ol, octanoic acid and n-decanoic acid were the unique
characteristic aroma constituents detected in rain-shelter cultivated grapes. These results suggested that the mode of rainshelter
cultivation promotes in the biosynthesis of aroma compounds in grapes.

Key words: rain-shelter cultivation, wine grape, fruit quality, aroma components

CLC Number:

S663.1

CHI Ming, LIU Meiying, NING Pengfei, ZHANG Zhenwen. Effect of Rain-Shelter Cultivation on Fruit Quality and Aroma Components in Wine Grape (Vitis vinifera L.)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201607006.

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Effect of Rain-Shelter Cultivation on Fruit Quality and Aroma Components in Wine Grape (Vitis vinifera L.)

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