| Title: | Volatomics of 'Cabernet Sauvignon' grapes and wines under the fan training system revealed the nexus of microclimate and volatile compounds |
| Author(s): | Tian MB; Liu Y; Lu HC; Hu L; Wang Y; Cheng CF; Chen W; Li SD; He F; Duan CQ; Wang J; |
| Address: | "Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China. CITIC Guoan Wine Co. Ltd, Manasi 832200, Xinjiang, China. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: jun_wang@cau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2022.134421 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The cluster-zone of the fan training system with multiple trunks (F-MT) distribute >1.5 m vertically and 1.0 m horizontally, which leads to microclimate heterogeneity around clusters. In the current study, clusters were divided into eight spatial positions according to the cluster growing height and light conditions, and the aroma profiles of grapes and wines were evaluated by HS-SPME-GC-MS. Results showed that the microclimate varied in different spatial positions. Light exposure promotes the accumulation of terpenes and C(13)-norisoprenoids, while inhibiting C(6)/C(9) compounds in grape berries. Zone 2 wine presented the highest global aroma concentration. Floral and fruity were the main aromas in F-MT wines, but the herbaceous was more prominent in lower-position wines. C(6)/C(9) compounds in grapes negatively correlated with terpenes and C(13)-norisoprenoids in wines. In conclusion, the aroma profiles of grapes and wines varied from different cluster positions, and graded harvesting will be helpful to produce quality wines" |
| Keywords: | *Wine/analysis *Vitis Norisoprenoids Microclimate *Volatile Organic Compounds/analysis Odorants/analysis Fruit/chemistry Terpenes Cluster spatial position Fan training system with multiple trunks Grapes and wines Volatile compounds; |
| Notes: | "MedlineTian, Meng-Bo Liu, Yao Lu, Hao-Cheng Hu, Li Wang, Yu Cheng, Chi-Fang Chen, Wu Li, Shu-De He, Fei Duan, Chang-Qing Wang, Jun eng England 2022/11/12 Food Chem. 2023 Mar 1; 403:134421. doi: 10.1016/j.foodchem.2022.134421. Epub 2022 Sep 27" |
