|Table of Contents|

Comparison of Fruit Aroma of Five Main Wine Grape Varieties

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年10
Page:
105-111
Research Field:
Publishing date:

Info

Title:
Comparison of Fruit Aroma of Five Main Wine Grape Varieties
Author(s):
LIU Zhenghai; DONG Zhigang; LI Xiaomei; TAN Min; YANG Rongzhao; TANG Xiaoping
(Pomology Institute,Shanxi Agricultural University/Shanxi Grape and Wine Engineering Technology Research Center,Taiyuan,Shanxi 030031)
Keywords:
Shanxi; grape fruit; aroma compounds; principal component; odor activity value
PACS:
-
DOI:
10.11937/bfyy.20203424
Abstract:
Gas chromatography-mass spectrometry(GC-MS) technology was used to detectthe aroma compounds of the main wine grapes in Shanxi,the difference of aroma components and characteristics between different wine varieties were studied in order to provide a reference for the optimization of regional wine grape varieties.The results showed that 89 aroma compounds were detected in 5 wine grape fruits,among which the most aroma compounds were detected in ‘Shiraz’ fruit.And 30 esters were detected in ‘Merlot’ fruit,with the highest total content;the content of olefin aroma substances in ‘Cabernet Sauvignon’ grapes accounted for 51.55%.Among the 5 wine grapes,‘Merlot’ grapes had the highest OAVs value,and ‘Cabernet Sauvignon’ OAVs were significantly higher than the other 4 varieties.Principal component analysis showed that the cumulative contribution rate of the first three principal components was 97.52%.‘Merlot’‘Cabernet Sauvignon’ and ‘Shiraz’ were substances with floral and fruit aroma as the main aroma.And ‘Matherland’ grapes contain higher cheese aroma substances.And the scores of the first 2 principal components indicated that the aroma characteristic content of the fruit was ‘Shiraz’>‘Merlot’>‘Matherland’>‘Cabernet Sauvignon’>‘Cabernet Franc’.

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Last Update: 2021-08-09