terclim by ICS banner
IVES 9 IVES Conference Series 9 Evaluation of aroma characteristics in Vitis amurensis grapes across different regions by using HS-SPME-GC/MS

Evaluation of aroma characteristics in Vitis amurensis grapes across different regions by using HS-SPME-GC/MS

Abstract

Background: Aroma compounds are important secondary metabolite in grapes and play important roles in the flavor and quality of grape berries and their wines. Vitis amurensis grape belongs to the East Asian Vitis spp., with excellent cold and disease resistance, and exhibits strong brewing potential. However, it has not been effectively utilized and there is no systematic research on the aroma compounds of V. amurensis grapes.
Methods: To provide sufficient experimental evidence for the characteristic aroma of V. amurensis grape, HS-SPME-GC/MS was used to identify the aroma compounds of five V. amurensis (‘Beiguohong’, ‘Beiguolan’, ‘Shuangfeng’, ‘Shuanghong’, ‘Shuangyou’) and three interspecific hybrids (‘Beibinghong’, ‘Xuelanhong’, ‘Zuoyouhong’) grapes in Zuojia and Ji’an. The grape berries were collected at harvest in 2020, 2021 and 2022.
Results: C6/C9 compounds were the most abundant volatile compounds in all grape varieties. Good differentiation among varieties and regions was achieved by free and bound volatile compounds in OPLS-DA and O2PLS-DA. V. amurensis grapes had more abundant aroma compounds than the interspecific hybrid berries. Compared to Ji’an, the grapes in Zuojia contained higher levels of substances, including C6/C9 compounds, terpenes, norisoprenoids and alcohols. Terpenes were found abundant in ‘Beibinghong’, C6/C9 compounds, aldehydes/ketones and alcohols such as (E)-2-hexenal, hexenal, 3-ethyl-4-methylpentanol were characteristic compounds of ‘Shuangfeng’.
Conclusion: Different varieties and regions of V. amurensis grapes exhibited different characteristics in aroma compounds. The study explored the volatile profiles of V. amurensis grapes, which can provide a reference for the development and utilization of V. amurensis grapes.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Mingyu Li1,2, Ning Shi1,2, Haocheng Lu1,2, Xiao Han1,2, Qiuhong Pan1,2, Jun Wang1,2*

1Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China

Contact the author*

Keywords

Vitis amurensis, Wild grape, Aroma compounds

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Read More

Climate influence on the grapevine phenology and anthocyanins content in wines from the Skopje vineyard area, Republic of Macedonia

The phenological stages and the content of the anthocyanins of non-irrigated cultivars Blatina, Vranec, Kratoshija, Prokupec and Stanushina were study

Read More

Bunch placement effects on dehydration kinetics and physico-chemical composition of Nebbiolo grapes

Sforzato di Valtellina DOCG is a special reinforced red wine produced using withered Nebbiolo grapes. The withering process takes place in traditional rooms under natural environmental conditions; it starts immediately after the harvest and ends not before the 1st December of the same year. The process can be performed with different bunch placements that can influence the grapes features.The purpose of the study is to compare the effect on grape physico-chemical parameters for four withering bunch placement systems: hanged clusters (HC), plastic crates (CT), breathable mesh fabric on wooden frames panels (MF), and reed mats (RM). For all the systems studied, the withering length was two months at a temperature between 6 and 19 °C and a relative humidity of 41-88%.

Read More

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More

A pragmatic modeling approach to assessing vine water status

Climate change scenarios suggest an increase in temperatures and an intensification of summer drought. Measuring seasonal plant water status is an essential step in choosing appropriate adaptations to ensure yields and quality of agricultural produce. The water status of grapevines is known to be a key factor for yield, maturity of grapes and wine quality. Several techniques exist to measure the water status of soil and plants, but stem water potential proved to be a simple and precise tool for different plant species.

Read More