GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (<i>Vitis vinifera</i> L. cv) at Different Maturity Stages near Harvest
Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present study, several maturation indicators, namely,...
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2804 |
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| author | Xiaobo Gu Xue Zhang Keqing Wang Xi Lv Ruyi Li Wen Ma |
| author_facet | Xiaobo Gu Xue Zhang Keqing Wang Xi Lv Ruyi Li Wen Ma |
| author_sort | Xiaobo Gu |
| collection | DOAJ |
| description | Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present study, several maturation indicators, namely, sugars/acids ratio, free volatile compounds, bound volatile compounds and IBMP (3-isobutyl-2-methoxypyrazine) content were monitored in four red wine grape varieties (<i>Vitis vinifera</i> L. cv Cabernet Sauvignon, Cabernet Gernischet, Cabernet Franc and Merlot) near harvest time (42 days) in Ningxia, China. The results showed that the highest sugars/acids ratio was reached on day 21 and day 28 for Merlot and the other three varieties, respectively. For both free and bound volatile compounds, the content of carbonyl compounds decreased continuously in the process of ripening. The contents of free alcohols, esters and terpenes increased in the ripening stage and decreased in the stage of over-ripening. The accumulation of favorable bound aroma compounds peaked at day 35. The content of IBMP presenting a green smell in all four varieties descended continuously and kept steady from day 28. Therefore, the present findings revealed that the best aroma maturity time of four studied grape varieties was later than the sugars/acids ratio in Ningxia region. Aroma maturity should be taken into account during harvest time determination. |
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| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-10T00:03:45Z |
| publishDate | 2022-09-01 |
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| spelling | doaj.art-ddfd570dd03c41d18ccc9807847e10e92023-11-23T16:13:28ZengMDPI AGFoods2304-81582022-09-011118280410.3390/foods11182804GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (<i>Vitis vinifera</i> L. cv) at Different Maturity Stages near HarvestXiaobo Gu0Xue Zhang1Keqing Wang2Xi Lv3Ruyi Li4Wen Ma5School of Food & Wine, Ningxia University, Yinchuan 750021, ChinaSchool of Food & Wine, Ningxia University, Yinchuan 750021, ChinaSchool of Food & Wine, Ningxia University, Yinchuan 750021, ChinaSchool of Food & Wine, Ningxia University, Yinchuan 750021, ChinaSchool of Food & Wine, Ningxia University, Yinchuan 750021, ChinaSchool of Food & Wine, Ningxia University, Yinchuan 750021, ChinaGrape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present study, several maturation indicators, namely, sugars/acids ratio, free volatile compounds, bound volatile compounds and IBMP (3-isobutyl-2-methoxypyrazine) content were monitored in four red wine grape varieties (<i>Vitis vinifera</i> L. cv Cabernet Sauvignon, Cabernet Gernischet, Cabernet Franc and Merlot) near harvest time (42 days) in Ningxia, China. The results showed that the highest sugars/acids ratio was reached on day 21 and day 28 for Merlot and the other three varieties, respectively. For both free and bound volatile compounds, the content of carbonyl compounds decreased continuously in the process of ripening. The contents of free alcohols, esters and terpenes increased in the ripening stage and decreased in the stage of over-ripening. The accumulation of favorable bound aroma compounds peaked at day 35. The content of IBMP presenting a green smell in all four varieties descended continuously and kept steady from day 28. Therefore, the present findings revealed that the best aroma maturity time of four studied grape varieties was later than the sugars/acids ratio in Ningxia region. Aroma maturity should be taken into account during harvest time determination.https://www.mdpi.com/2304-8158/11/18/2804wine grapevolatile compoundsaroma maturityharvest |
| spellingShingle | Xiaobo Gu Xue Zhang Keqing Wang Xi Lv Ruyi Li Wen Ma GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (<i>Vitis vinifera</i> L. cv) at Different Maturity Stages near Harvest Foods wine grape volatile compounds aroma maturity harvest |
| title | GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (<i>Vitis vinifera</i> L. cv) at Different Maturity Stages near Harvest |
| title_full | GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (<i>Vitis vinifera</i> L. cv) at Different Maturity Stages near Harvest |
| title_fullStr | GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (<i>Vitis vinifera</i> L. cv) at Different Maturity Stages near Harvest |
| title_full_unstemmed | GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (<i>Vitis vinifera</i> L. cv) at Different Maturity Stages near Harvest |
| title_short | GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (<i>Vitis vinifera</i> L. cv) at Different Maturity Stages near Harvest |
| title_sort | gc ms untargeted analysis of volatile compounds in four red grape varieties i vitis vinifera i l cv at different maturity stages near harvest |
| topic | wine grape volatile compounds aroma maturity harvest |
| url | https://www.mdpi.com/2304-8158/11/18/2804 |
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