| Title: | Influence of the harvest date on berry compositions and wine profiles of Vitis vinifera L. cv. 'Cabernet Sauvignon' under a semiarid continental climate over two consecutive years |
| Author(s): | Gao XT; Li HQ; Wang Y; Peng WT; Chen W; Cai XD; 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. 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.2019.04.070 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The ripeness of a grape is critical to berry composition and to the resultant wine. For wineries with a single cultivar occupying an extensive area, the total soluble solid of grapes can range from 22 degrees Brix to 28 degrees Brix. Accordingly, the influence of different harvest dates (ripeness) on berry compositions and on the resultant wine profile was investigated for Vitis vinifera L. cv. 'Cabernet Sauvignon.' Berry dehydration was observed as berry weight and juice yields decreased. Berry anthocyanins were concentrated and methylated anthocyanin levels fluctuated with increasing delays in harvesting. Hexanal and 2-hexenal levels in must decreased significantly as berries ripened. In the resultant wines, 2,3-butanediol levels increased. Wines harvested earlier were lighter, presented lower color intensity (CI) values and higher yellow% levels, and exhibited richer aroma profiles (compounds). Through a principal component analysis and discriminant analysis, the compounds characterizing each harvest date were identified" |
| Keywords: | "Aldehydes/analysis Anthocyanins/analysis Chromatography, Gas Climate Fruit/chemistry/metabolism Least-Squares Analysis Principal Component Analysis Time Factors Vitis/*chemistry/metabolism Volatile Organic Compounds/analysis Wine/*analysis Berry compositi;" |
| Notes: | "MedlineGao, Xiao-Tong Li, Hui-Qing Wang, Yu Peng, Wen-Ting Chen, Wu Cai, Xiao-Dong Li, Shu-De He, Fei Duan, Chang-Qing Wang, Jun eng England 2019/05/06 Food Chem. 2019 Sep 15; 292:237-246. doi: 10.1016/j.foodchem.2019.04.070. Epub 2019 Apr 19" |
