Abstract: In order to study the effect of adding different proportions of compost made of vineyard prunings into the vineyard on the quality of wine. The experiment selected 8-year-old 'Pinot Noir' grapes as the test material, 100% crushed grape branches (GB), 70% crushed grape branches + 30% sheep manure (GM1), 50% crushed grape branches + 50% sheep manure (GM2), 30% crushed grape branches + 70% sheep manure (GM3), 100% sheep manure (SM) made of compost fertilizer applied to the vineyard, and do not add the compost treatment (CK) as a control. One year after fertilization, the grape berries were taken to make wine, and the basic physical and chemical indexes of grapes and wine, phenolic substances, color and aroma substances in the wine were determined and the wine was sensory evaluated. The results showed that the compost treatment significantly increased the contents of alcohol, total phenols, total anthocyanins, total flavan-3-ols, and total flavonoids in Pinot Noir wines one year after the use of the compost, with the GM3 treatment showing the greatest increase in alcohol and titratable acid, by 16.5% and 24.03%, respectively. In terms of color the composting treatments both increase the color saturation of Pinot Noir wines. Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) of the aroma substances showed that the main differential aroma substance in Pinot Noir wines from different composting treatments was isoamyl alcohol, followed by ethyl acetate, 1-propanol, and phenylethanol, and that composting treatments with the addition of vineyard prunings increased the levels of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl caproate in Pinot Noir wines. In terms of sensory quality, the intensity of astringency, bitterness and sweetness of Pinot Noir wines was enhanced by composting treatment, and Pinot Noir wines were superior to non-fertilized treatment in terms of taste and balance. This study provides a theoretical basis for the comprehensive utilization of vineyard prunings waste and the improvement of wine quality.

Key words: vineyard prunings, compost, wine, aroma, color